Potatoes Olé Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1-inch cubes (or 1/2-inch for faster crisping). Place cut potatoes in a large bowl of cold water and let sit 10 minutes to remove excess starch; for extra crispness, soak 30 minutes.

Par-cook

Drain the potatoes and transfer to a pot. Cover with cold water, add 1/2 tsp salt, bring to a gentle boil, and simmer 6–8 minutes until just tender but not falling apart (knife should meet slight resistance). Drain thoroughly and spread on a clean kitchen towel or baking sheet to steam-dry for 5 minutes.

Season and roast

Preheat oven to 220°C (425°F). In a small bowl combine olive oil, melted butter, smoked paprika, cumin, garlic powder, onion powder, crushed red pepper flakes, remaining 1 tsp salt, and black pepper. Toss the dried potatoes with the seasoned oil until evenly coated. Arrange potatoes in a single layer on a parchment-lined or lightly oiled baking sheet, giving space between pieces for browning.

Roast until crispy

Roast for 25–35 minutes, turning once halfway through, until edges are deep golden brown and exterior is crisp. If you prefer extra crispness, broil for 1–2 minutes while watching closely.

While potatoes roast, zest the lime and juice half of it into a small bowl; reserve the other half for serving. Chop cilantro and slice green onions. Combine lime juice and zest with the chopped cilantro and green onions; this fresh mixture will be tossed with the potatoes when they come out of the oven.

When potatoes are out of the oven, transfer them to a large bowl. Immediately add the lime-cilantro-green onion mixture and toss gently so the hot potatoes pick up the flavors and a touch of acidity. Taste and adjust seasoning with more salt, pepper, or lime as needed.

For a creamy finish, dollop crème fraîche or sour cream over the potatoes or serve on the side. Sprinkle grated queso fresco or cotija and drizzle hot sauce to taste. Garnish with additional cilantro and remaining lime wedges.

Serve warm as a side or appetizer. Leftovers keep in an airtight container in the refrigerator for up to 3 days; re-crisp in a 200°C (400°F) oven for 8–10 minutes.