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–+ servings
diced potato and onion after baking with spices on a parchment paper lined sheet pan
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5 from 2 votes

Oil-free Roasted Potatoes and Onion with Cumin, Garlic and Chili Powder

Fluffy and full of flavor, these dry roasted diced potatoes and onion with cumin, garlic and chili powder are baked without oil. Make potato tacos with them or serve them as a side dish drizzled in salsa or ketchup.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side
Cuisine: TexMex
Keyword: how to roast potatoes and onion without oil, potatoes and onion, roasted potatoes with cumin
Servings: 4
Calories: 241kcal
Author: Abi Cowell
Cost: $1.50

Equipment

Ingredients

  • 2.5 pounds russet potato diced
  • 1 yellow onion diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • ½ teaspoon sea salt
  • 1 teaspoon dried cilantro or parsley or fresh cilantro
US Customary - Metric

Instructions

  • Pre-heat the oven to 400°F. Line a baking tray with parchment paper or a silicone baking mat.
  • Add diced potatoes and onion to a medium bowl, along with the chili powder, ground cumin, granulated garlic, salt and dried cilantro/parsley. Toss to coat the potatoes in the spice mixture.
    2.5 pounds russet potato, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon granulated garlic, ½ teaspoon sea salt, 1 teaspoon dried cilantro or parsley, 1 yellow onion
  • Spread the potatoes and onion on the lined baking tray in a single layer. Use two trays if they don't all fit in a single layer on one tray. Bake for 25-30 minutes, until fork tender. Remove from oven and add to tacos, tostadas, nachos, burrito bowls or salads.

Nutrition

Serving: 0.5pound | Calories: 241kcal | Carbohydrates: 55g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 315mg | Potassium: 1250mg | Fiber: 4g | Sugar: 3g | Vitamin A: 158IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 3mg
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