Disclosure: This post may contain affiliate links.
This Mexican Potato Recipe is the easiest boldly flavored side dish. The baby yellow potato halves are tossed in tons of Mexican spices. Each half is dipped in finely grated parmesan cheese. They are baked on high heat cheese side down, making the parmesan crispy and absolutely irresistible. I like to finish them with crumbled queso fresco and serve jalapeño lime crema on the side. So good.
Roasted potatoes are definitely a comfort food for me. Growing up we grilled steaks about once a week. It was either mashed potatoes or roasted potatoes as a side. How do you like to roast your potatoes?
Now that I do all of the cooking, I really appreciate a simple hands off side dish that you really can’t mess up. Just stick them in the oven and let them go. The longer you cook them, the crispier they get.
Normally when it comes to roasted potatoes, I keep it pretty simple with some olive oil, salt, pepper, and garlic. But I thought it would be fun to put a Mexican twist on this simple side.
First I tested this recipe using a packet of taco seasoning as the spice blend, but that was an epic fail. The taste was just not right and the seasoning got cakey due to the thickening agents most taco seasoning packets have.
So I decided to throw together my own blend of Mexican spices and the flavor was on point. Of course, I had to throw some cheese into the mix. The crispy parmesan layer might be the best part. Or the queso fresco on top or the Jalapeño Lime Crema. It’s all good, okay! Hope you enjoy!! xx
- Easy to make
- Minimal ingredients
- Simple roasted potatoes elevated
- Crispy parmesan cheese
- Loads of Mexican spices
- Queso fresco on top
- Jalapeño Lime Crema for dipping
- Baby Yellow Potatoes: These are smaller than standard yukon gold or red potatoes. If you cannot find them, use largely diced (about 1 inch cubes) red, gold, or russet potatoes.
- Smoked Paprika: Be sure to use smoked paprika. It has a much more intense smokieness than regular paprika.
- Parmesan Reggiano: You can find this in the specialty cheese section/deli department at the grocery store. It is often sold in chunks wrapped in plastic unrefrigerated.
- Large metal baking sheet: The hot metal helps the parmesan cheese get crispy. Do not use a glass/ceramic dish.
- Parchment paper: I like to use parchment paper to prevent the potatoes from sticking and for easy clean up. I like to use these pre-cut pieces of parchment paper.
- Large mixing bowls: You will need a large bowl so that you can toss the potatoes well in the spices and oil.
- Microplane grater: These types of grater are great for zesting and finely grating. This grater makes the parmesan reggiano the perfect texture.
- Toss the potatoes in the oil and spices.
- Dip them in parmesan cheese.
- Bake until crispy and golden.
Step by Step
Step 1: In a large mixing bowl, combine the potatoes, oil, and spices. Toss well.
Step 2: Line a large baking sheet with parchment paper. Lightly dip each potato cut side down in the parmesan cheese.
Step 3: Arrange the potatoes cut side down so they are not touching.
Step 4: Bake for 30-40 minutes or until the potatoes are tender and the bottom is crispy.
Make Ahead & Storage
- What can you prepare ahead of time? You cannot prepare much of this recipe in advance, but there are a few things you can do. Make the spice blend & grate the cheese. Store the cheese in the refrigerator. Cut the potatoes. Submerge them completely in cold water. Store them in the refrigerator for up to 24 hours. This prevents the cut potatoes from browning. It also helps remove excess starch from the potatoes, making them crisper when roasted.
- How do you store leftover potatoes? Store leftover potatoes in the refrigerator for up to 4 days. Reheat them in the oven at 400 degrees. Cover them with foil for the first 10-12 minutes. Finish uncovered for about 5 minutes or until heated through.
- How do you freeze leftover potatoes? Let the potatoes completely cool in the refrigerator overnight. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer so that they are not touching. Freeze for 4 hours. Pop the frozen potatoes into an airtight container or bag. Reheat following the instructions above. You may have to add a couple of minutes to the covered bake time.
- Note: These potatoes are best served fresh out of the oven. The texture is not the same after cooling and reheating.
- Dry the potatoes. After you wash the potatoes, pat them dry with a paper towel to remove excess water. Water turns into steam in the oven and prevents the potatoes from roasting.
- Toss well. Take your time and toss the potatoes more than you think you should so that every potato half is completely coated.
- Use real parmesan reggiano cheese. Not all parmesan is made equal. Use a chunk of real parmesan reggiano and grate it yourself with a microplane grater. See ingredient notes for more about parmesan reggiano.
- Use a metal baking sheet. The metal baking sheet is a great conductor of heat that helps the parmesan get crispy.
- Serve with jalapeño lime crema. This is the perfect dipping sauce for these potatoes. It has little kick and tons of flavor.
- The potatoes are not spicy. These potatoes have a very mild amount of heat. American chili powder is not very spicy.
- The potatoes are not crunchy. The potatoes are tender and roasted. However, they are not crispy (except for the cheese side).
- Make them spicy. Add a ¼ - ½ teaspoon of cayenne pepper for more heat.
- Add chorizo. While the potatoes roast, cook some chorizo in a skillet. Drain as much of the grease as possible. Toss the potatoes with the chorizo or sprinkle on top right before serving.
Mexican Potato Recipe
- 24 ounces baby yellow potatoes, halved & pat dried*
- 3 Tablespoons olive oil
- 1 ½ teaspoon salt
- 1 teaspoon smoked paprika*
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1 ounce (⅓ cup) finely grated parmesan reggiano*
- jalapeño lime crema, for dipping
- crumbled queso fresco, for topping
- fresh oregano & green onions, for garnish
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine the potatoes, oil, and spices. Toss well.
- Line a large baking sheet with parchment paper. Lightly dip each potato cut side down in the parmesan cheese.
- Arrange the potatoes cut side down so they are not touching.
- Bake for 30-40 minutes or until the potatoes are tender and the bottom is crispy.