These. Potatoes. I am making them over and over until my kitchen gets too hot to use the oven. This all comes together easily because it can be made with a blender and two sheet pans. No frying and splattering all over your stove.

These are “mojo” which means they’re packed with citrus and Cuban inspired. Cuban food isn’t overwhelmingly spicy, but instead seasoned with citrus, herbs, and bursts of vinegar (in my experience). The mojo sauce mimics that, as it is bright and herby with a kick from the pickled jalapeños like the kind you might find in a Cuban sandwich. If you are of the people who hate cilantro (surprised you’re still here!), you can sub in a mix of parsley and basil. We’re looking for freshness. We do roast the jalapeño pepper for the sauce on the sheet tray with the potatoes, so you make your sauce near the end of the potato roast. Read the recipe through first!

Ground beef can be swapped with your fav ground meat, but you’ll want to reduce the cooking time a few minutes as they’ll be leaner. If you happen to have a dollop of ricotta or Greek yogurt it will help keep them more hydrated!