Total Time
35mins
Prep 10 mins
Cook 25 mins

This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. Cut the potatoes into reasonable sized cubes. Leave the skins on for extra vitamins and taste.
  3. In a large bowl, combine the oil, fajita seasoning and the lime. Mix together until it is almost a paste.
  4. Put the cubed potatoes into bowl and stir around until the potatoes are well covered by the oil mixture.
  5. Transfer to an foil covered baking tray and bake in the oven for between 25 and 30 minutes depending on the size of your cubes.
  6. When they have gone golden brown, remove from the oven and serve.
Most Helpful

5 5

love em!

5 5

These were very good! I had to make them quickly and it's warm in the house and I didn't want to turn the oven on so.... I cut the potatoes and nuked them for 4 minutes, pan fried them for about 5 minutes in the oil and seasonings and then wrapped them in tin foil and let them stay warm with indirect heat on the BBQ while I made my chicken. D-LISH-US! I loved the flavour and we will definitely be having them again. Made for the Kitchen Witches for ZWT5. Thanks!

4 5

Gracias por esta receta. I didn't have any fajita seasoning, so I used a mixture of Mexican oregano, garlic, cumin, and chili powder with ancho, cilantro, paprika, cayenne, lemon peel, turmeric, cinnamon, coriander, ginger, star anise, anise seed, cardamom, fennel, cloves and jalapeno. I didn't have any canola oil. so I used some avocado oil instead. I think I would prefer the taste of these without the skin. Made for the Epicurean Queens ZWT5: Mexico/Tex-Mex/Southwest region.