Mojo-infused potatoes

Here’s a recipe for mojo-infused potatoes, inspired by the flavors of Cuban mojo sauce:


  • 2 lbs baby potatoes, halved or quartered depending on size
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • Zest and juice of 1 lime
  • Zest and juice of 1 orange
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Chopped fresh parsley or cilantro for garnish (optional)


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, lime zest and juice, orange zest and juice, ground cumin, dried oregano, paprika, salt, and pepper.
  3. Add the halved or quartered baby potatoes to the bowl and toss to coat them evenly with the mojo marinade.
  4. Arrange the potatoes in a single layer on the prepared baking sheet.
  5. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Stir the potatoes halfway through the cooking time to ensure even cooking.
  6. Once the potatoes are done, remove them from the oven and transfer them to a serving dish.
  7. Garnish the mojo-infused potatoes with chopped fresh parsley or cilantro, if desired, and serve hot as a flavorful side dish.

These mojo-infused potatoes are packed with vibrant citrus and garlic flavors, making them a delicious accompaniment to any meal

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