Description
A simple yet flavorful side dish featuring tender roasted potatoes coated in a zesty Mojo sauce with lemon, orange, and garlic. Ready in under an hour!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Preheat oven to 400°F (200°C). Toss cubed potatoes with 2 tbsp olive oil and spread in a single layer on a baking sheet. Roast for 20-25 minutes until fork-tender and browning.
- 2. While potatoes roast, whisk together remaining 2 tbsp olive oil, minced garlic, oregano, smoked paprika, cayenne (if using), lemon zest, lemon juice, and orange juice in a small bowl. Season with salt and pepper.
- 3. Remove potatoes from oven. Pour mojo sauce over hot potatoes and toss to coat.
- 4. Return to oven for 5-10 minutes until edges are crisped and sauce has adhered.
- 5. Garnish with fresh parsley and serve hot.
Notes
Store cooled potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a little extra oil or butter over medium heat until warmed through and slightly crisped, or in a 350°F (175°C) oven for about 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 220
- Sugar: Approx. 3g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 4g
- Protein: Approx. 3g