Chili Lime Roasted Fingerling Potatoes
One of my favorite things to do is to walk through the farmer’s market with no purpose other than looking for the best, most beautiful product. This last week, that is not how my farmer’s market visit went down. Instead, the boys and I all but ran through in the hopes of beating a storm that was quickly rolling in. Dark clouds above us, strong wind gusts blowing in our faces, and a 4 year old who was so scared he needed me to carry him, meant a less than relaxing experience. Still, I managed to snag some beautiful raspberries that were perfect in a fool I made for my sweet sister’s birthday. And then there were these beautiful fingerling potatoes that were begging to be seasoned, roasted, and topped with queso fresco and cilantro.
Turns out, a stormy start to what I was hoping would be a casual, sunny visit to the market made me grab a couple things I wouldn’t normally buy. And if that means recipes that are this delicious, I’ll take it!
Chili Lime Roasted Fingerling Potatoes
Serves 4 as a side
1 lb fingerling potatoes, washed and cut in half lengthwise
2 teaspoons Trader Joe’s Chili Lime Seasoning (or a combination of chili powder, salt, and lime zest)
2 tablespoons avocado oil or olive oil
1/2 cup crumbled queso fresco
lots of fresh cilantro
1/2 small onion, thinly sliced
fresh lime juice and lime wedges for garnish
Preheat oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment.
Toss potatoes with avocado oil and chili lime seasoning. Spread in a single layer, cut side down, on prepared baking sheet. Roast 25 minutes or until golden brown and crisp.
Pile potatoes into a large serving bowl and season with additional chili lime seasoning if needed. Top with queso fresco, onion, cilantro, and lime juice. Serve additional lime wedges on the side.
