Patatas con Mojo
Crispy roasted potatoes tossed with a zesty Cuban mojo—a vibrant blend of garlic, orange juice, lime juice, olive oil, and fresh cilantro. The potatoes are roasted until golden and tender, then finished with the citrus marinade while still warm so they absorb all the flavor. A bright, garlicky side that pairs beautifully with grilled meats, seafood, or rice and beans.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 5 min
- Total
- 50 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Preheat your oven to 400 °F (200 °C)
- Cut potatoes into uniform 1-inch cubes so they cook evenly
- Have the citrus juices ready so you can finish the dish immediately after roasting
Prepare and season potatoes
- Toss the 2 lbs (900 g) cubed potatoes in a large bowl with 2 tablespoons (30 ml) olive oil, 1 teaspoon (6 g) kosher salt, and ½ teaspoon (1 g) black pepper until evenly coated.
+ Show details− Hide details
Ready when: potatoes are evenly coated
Tip: Cut potatoes into uniform sizes so they roast at the same rate and cook through evenly.
Roast potatoesOven 400°F / 205°C
- Spread the potatoes in a single layer on a large baking sheet (18 × 13 inches / 46 × 33 cm).
- Roast at 400 °F (200 °C) for 28–32 minutes, stirring halfway through (at the 15-minute mark), until the edges are golden brown and crispy and the centers are tender when pierced with a fork.
+ Show details− Hide details
Ready when: edges are golden brown and crispy, centers are fork-tender
Tip: Stir potatoes at the halfway point to ensure even browning on all sides. Don't crowd the pan—use a large sheet so they roast rather than steam.
Make the mojo marinade
- While the potatoes roast, whisk together in a small bowl: 6 minced garlic cloves, ¼ cup (60 ml) fresh orange juice, 3 tablespoons (45 ml) fresh lime juice, 1 tablespoon (15 ml) olive oil, ¼ teaspoon (0.5 g) ground cumin (if using), and a pinch of salt and pepper.
- Taste and adjust the balance of citrus and garlic to your preference.
+ Show details− Hide details
Ready when: marinade is well combined and balanced in flavor
Tip: The mojo is best made fresh just before serving so the garlic stays bright and the cilantro doesn't wilt prematurely. Taste as you go to adjust the citrus balance.
Finish with mojo and cilantro
- As soon as the potatoes come out of the oven, transfer them to a large serving bowl (they should still be very hot).
- Pour the mojo marinade over the warm potatoes, add the roughly chopped cilantro, and toss gently but thoroughly until everything is well combined.
- Let sit for 2–3 minutes so the potatoes absorb the flavors.
+ Show details− Hide details
Ready when: all ingredients are evenly distributed and aromatic
Tip: Toss while the potatoes are still hot so they absorb the citrus and garlic flavors more effectively. The heat also slightly wilts the cilantro, mellowing its sharpness.
Taste and serve
- Taste the finished patatas con mojo and adjust seasoning with additional salt, pepper, or lime juice as needed.
- Serve warm or at room temperature.
Good to know
Tips
- For the most vibrant flavor, juice fresh oranges and limes rather than using bottled juice—the brightness makes a noticeable difference in the mojo.
- Patatas con mojo is excellent served alongside grilled pork chops, roasted chicken, or sautéed shrimp. It also complements rice and black beans beautifully.
- If you want extra crispy potatoes, increase the roasting temperature to 425 °F (220 °C) and reduce the time to 25–28 minutes, stirring more frequently.
- The mojo can be made up to 1 hour ahead and held at room temperature. Add the cilantro just before tossing with the hot potatoes so it stays bright and fresh.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300 °F (150 °C) oven for 8–10 minutes, stirring occasionally, until warmed through. The mojo flavors will deepen as it sits. Patatas con mojo is also delicious served at room temperature.
Substitutions
- fresh orange juice → freshly squeezed grapefruit juice or additional lime juice. If you prefer a more acidic bite, use extra lime juice. Grapefruit adds a subtle bitterness that works well with the garlic.
- fresh cilantro leaves → fresh parsley (flat-leaf or curly). Parsley is milder but adds a fresh herbal note if cilantro is unavailable or you prefer a less pungent flavor.
- waxy potatoes (such as Yukon Gold or red potatoes) → waxy fingerling potatoes (whole or halved) or baby gold potatoes. These smaller varieties don't need cutting and roast evenly. Adjust the roasting time down by 5–10 minutes if using smaller potatoes.
- ground cumin → a pinch of dried oregano or no spice at all. Cumin adds a subtle warmth and is traditional in mojo, but the dish is still bright and delicious without it. Oregano is a good alternative for an herbier note.
