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Nutrition Facts
Serving Size 1 (121g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons fajita seasoning mix
Calories 149
Calories from Fat 63		(42%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 479mg		13%
Total Carbohydrate 19.9g		6%
	Dietary Fiber 2.5g	10%
	Sugars 0.9g
Protein 2.3g		4%
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⁽⁶⁾ RATE IT NOW Print Recipe

By: Sarah_Jayne
Apr 25, 2009

This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix.

SERVES 4 (change servings and units)

Ingredients

1 lb potato
2 tablespoons canola oil
2 teaspoons fajita seasoning mix
1 teaspoon lime juice

Directions

1
Preheat the oven to 400 degrees.
2
Cut the potatoes into reasonable sized cubes. Leave the skins on for extra vitamins and taste.
3
In a large bowl, combine the oil, fajita seasoning and the lime. Mix together until it is almost a paste.
4
Put the cubed potatoes into bowl and stir around until the potatoes are well covered by the oil mixture.
5
Transfer to an foil covered baking tray and bake in the oven for between 25 and 30 minutes depending on the size of your cubes.
6
When they have gone golden brown, remove from the oven and serve.

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Featured Reviews for This Recipe

From: Virginia Cherry Blossom

On May 17, 2009

Made these for Tex Mex / Mexico / Southwest region for ZWT5. Used wicked cook 46 's fajita mix - equal parts of cumin, chili powder, garlic and oregano. I used small red potatoes. They came out very good although I was expecting these to be more spicy.

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From: Queen Dana

On May 16, 2009

This was good and made for an easy side dish on fiesta night. I made this for zwt5.

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From: Nif

On May 28, 2009

These were very good! I had to make them quickly and it's warm in the house and I didn't want to turn the oven on so.... I cut the potatoes and nuked them for 4 minutes, pan fried them for about 5 minutes in the oil and seasonings and then wrapped them in tin foil and let them stay warm with indirect heat on the BBQ while I made my chicken. D-LISH-US! I loved the flavour and we will definitely be having them again. Made for the Kitchen Witches for ZWT5. Thanks!

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From: Scarlett516

On May 24, 2009

Gracias por esta receta. I didn't have any fajita seasoning, so I used a mixture of Mexican oregano, garlic, cumin, and chili powder with ancho, cilantro, paprika, cayenne, lemon peel, turmeric, cinnamon, coriander, ginger, star anise, anise seed, cardamom, fennel, cloves and jalapeno. I didn't have any canola oil. so I used some avocado oil instead. I think I would prefer the taste of these without the skin. Made for the Epicurean Queens ZWT5: Mexico/Tex-Mex/Southwest region.

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