Roasted Potatoes with Casa De Laurel Salsa Macha

Crispy roasted potatoes are already one of life’s greatest pleasures — golden on the outside, soft and fluffy on the inside. But when you drizzle them with Casa De Laurel Salsa Macha with Oaxacan Chocolate, they transform into something unforgettable. The smoky chilis, toasted nuts, and subtle chocolate notes from our salsa macha add bold flavor and elevate this humble side dish into the star of the table.

Ingredients (Serves 4)

• 2 lbs baby potatoes (or Yukon gold), halved
  

• 3 tbsp olive oil
  

• 1 tsp sea salt
  

• ½ tsp black pepper
  

• 3 tbsp Casa De Laurel Salsa Macha with Oaxacan Chocolate
  

• Fresh parsley or cilantro, chopped (for garnish)
  

• Lime wedges (optional, for serving)
  
  

Instructions

1. Prep the Potatoes

Preheat oven to 425°F (220°C). Wash and halve the potatoes, keeping the skins on for extra crispiness.

2. Season & Roast

Toss potatoes with olive oil, salt, and black pepper. Spread in a single layer on a baking sheet lined with parchment. Roast for 35–40 minutes, flipping halfway, until golden brown and crispy.

3. Add the Flavor

Transfer hot potatoes to a serving bowl. Spoon Casa De Laurel Salsa Macha over the top, tossing lightly so every bite is coated with smoky chili oil and crunchy almond bits.

4. Garnish & Serve

Sprinkle with fresh herbs and a squeeze of lime if desired. Serve immediately while hot and crisp.

Serving Suggestions

• Pair with grilled meats or seafood for a bold side dish.
  

• Serve as a game day snack with a cold beer or michelada.
  

• Add a fried egg on top for the ultimate brunch potatoes.
  
  

Try this recipe and discover how our salsa macha can turn everyday ingredients into a gourmet experience.