• The star ingredient of this recipe is the humble potato. You will need about two pounds of medium-sized potatoes. Opt for waxy varieties like Yukon Gold or red potatoes for their creamy texture when cooked. Cut them into bite-sized cubes to ensure even cooking.
• Use about four tablespoons of olive oil. This healthy fat not only helps in roasting the potatoes but also adds a rich flavor to the dish. It allows the spices to adhere better while ensuring a crispy exterior during cooking.
• One medium onion is necessary for this recipe. Diced finely, onions add sweetness and depth to the flavor profile. They caramelize beautifully when roasted alongside the potatoes, enhancing the overall taste.
• You will need two bell peppers—preferably one red and one green—for color and flavor contrast. Chop these into small pieces so they mix well with the potatoes and add vibrant color to your dish.
• Three cloves of garlic should be minced finely. Garlic provides an aromatic punch that complements the spices and vegetables perfectly. Its sharp flavor mellows as it cooks, creating a warm base for your dish.
• A combination of cumin, chili powder, and paprika is essential—one teaspoon each. These spices add warmth and depth to your Mexican potatoes without overpowering the natural flavors of other ingredients.
• Finally, season with salt and pepper according to taste—about half a teaspoon of salt and a quarter teaspoon of black pepper should suffice initially. Adjust these seasonings after tasting for optimal flavor balance.
