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Sheet Pan Chile Lime Curly Potatoes

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Potato Type: Russet
Prep Method: Baked

Dish

Breakfast/BrunchSide DishMain Dish

Prep Time

15 Mins

Cook Time

40 Mins

Serving

Serves 4

Ingredients

  • 2 lbs. (908g) Russet potatoes, washed
  • 3 Tbsp. (45ml) Unsalted Butter, melted
  • 1 Tbsp. (15ml) olive oil
  • 1 Tbsp (15ml) fresh lime juice
  • 1 Tbsp. (8g) Chili Powder
  • 2 tsp. (2g) salt
  • 1 tsp. (1g) garlic powder
  • 1 tsp. (1g) dried parsley

Preparation

  1. Preheat oven to 425 °F (218° C)
  2. Grate or spiralize potatoes with the skin left on.
  3. Hold prepped potatoes in cold water, drain, and pat dry on a dishcloth. This can be done up to two days in advance.
  4. Line standard-sized rimming baking sheet with parchment paper or silicone baking sheet.
  5. Spread out potatoes on the pan. In the bowl, melt butter and stir in olive oil, lime juice, chili powder, salt, and garlic powder.
  6. Drizzle over potatoes and toss around with a spoon or hands. Spread potatoes back out into an even layer.
  7. Bake for 30 to 40 minutes (Without stirring or flipping), or until browning. If you would like them extra crispy, turn OFF the oven and let the pan sit in the oven for another 10-15 minutes.

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Recipe By: Jennifer Fisher

Nutrition Facts Per Serving

Calories

290

Fat

12g

Sodium

1249mg

Cholesterol

25g

Vitamin C

42mg

Carbohydrates

42g

Fiber

4g

Protein

5g

Potassium

1010mg

Sugar

2g

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