Sheet Pan Salsa Potatoes with Scallions
If you are a condiment hoarder like me then you will be thrilled to have a delicious way to use up the last bit of salsa in your jar. It's all you need to make these sheet pan potatoes taste insanely flavorful. It's a perfect BBQ or picnic side, as they are not the crispiest. I also love serving them alongside tacos or spicy wings. To make them low FODMAP omit the white scallions and use low FODMAP salsa. To make them Whole30 make sure there is no sugar in your salsa.
Servings 4
Ingredients
- 1 ½ pounds baby red or new potatoes halved
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ cup store bought salsa
- 1 bunch scallions thinly sliced
- ¼ cup cilantro leaves optional
- 1/2 lime
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Place the potatoes on the prepared sheet pan and toss with the olive oil, salt and cumin. Arrange in an even layer, cut-side down, and roast in the oven for 20 minutes.
- Remove the pan from the oven and toss the potatoes together with the salsa and scallions, reserving a small handful of green scallions for garnish. Arrange in an even layer and return to the oven for 15 minutes, or until the potatoes are caramelized and cooked through.
- Garnish with the remaining scallions and cilantro leaves, if using, and squeeze with the lime juice right before serving. This side is great with tacos or your favorite protein off the grill.