Crispy Mexican Potatoes
This mouthwatering Mexican Potatoes recipe is loaded with Mexican spices and crispy roasted potatoes. Serve as a side dish to Adobo Chicken, Pollo Asado, Carne Asada or Camarones a la Diabla.
Servings 4 people
Calories 229kcal
Cost $7
Ingredients
- 1½ lbs baby gold potatoes, halved *Note 1
- 2 tbsp olive oil
- ⅓ cup Parmesan cheese, finely shredded
- 1 tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp Mexican oregano
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried coriander
- optional garnish: chopped cilantro or lime juice
Instructions
Optional: Soak The Potatoes
- After washing and drying the potatoes, cut them in half and transfer to a large mixing bowl. Fill the bowl with water and let the potatoes soak for 30-60 min. Drain and dry the potatoes with paper towels. (*Note 2)
Roast the Potatoes:
- Preheat the oven to 400°F.
- Wash and dry the potatoes with paper towels. Cut in half and transfer to a large mixing bowl. Add the olive oil and toss to evenly coat. Add the spices and Parmesan cheese and toss to evenly coat.
- Transfer the potatoes to a parchment paper lined baking sheet ensuring there is a little bit of space between each potato. Don't overcrowd.
- Bake for 40 minutes, flipping halfway through. Use a fork to make sure the potatoes are cooked throughout. Remove from the oven and serve immediately for best texture.
Notes
Note 1 - Use any type of potato you prefer, including: russet or red. Just dice evenly for even cooking.
Note 2 - Soaking the potatoes removed excess starch making them crispier after cooking.
Nutrition
Calories: 229kcal | Carbohydrates: 31g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 730mg | Potassium: 740mg | Fiber: 4g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 34mg | Calcium: 127mg | Iron: 2mg
