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In a covered medium saucepan cook potatoes in a small amount of boiling salted water about 10 minutes or until nearly tender. Drain well.
Meanwhile, in a small bowl combine chili powder, cumin, garlic powder, salt, oregano, and cayenne pepper. Gently toss potatoes with 2 tablespoons of the lemon juice and the oil. Sprinkle with 1 1/2 teaspoons of the chili powder mixture. Toss again to coat potatoes evenly. Arrange potatoes in a single layer in a lightly greased 15x10x1-inch baking pan; set aside.
Brush both sides of roast with remaining 1 tablespoon lemon juice. Sprinkle with remaining chili powder mixture. Place roast on a rack set in a shallow roasting pan. Insert a meat thermometer into center of roast. Roast, uncovered, in a 425°F oven until desired doneness. Allow 30 to 35 minutes for medium rare (140°F) or 40 to 45 minutes for medium (155°F). Remove roast from oven. Cover with foil and let stand for 15 minutes. (The meat's temperature will rise 5°F while it stands.)
Meanwhile, while roast is standing, place the potatoes in the 425°F oven. Bake, uncovered, about 15 minutes or until potatoes are tender and brown, carefully turning potatoes once.
To serve, thinly slice roast across the grain. Serve potatoes with roast. 6 to 8 servings.