Easy Mexican Potatoes
Crispy roasted Mexican Potatoes with cheese are a fun twist on a classic oven roasted potato. These potatoes are tossed in tons of spices and dipped in cheese. Mexican potatoes are a delicious side dish for breakfast or dinner and are gluten free and vegetarian.
Servings: 4 people
Calories: 257kcal
Ingredients
- 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*
Optional
- jalapeño lime crema for dipping
- crumbled queso fresco for topping
- fresh oregano & green onions for garnish
- chopped cilantro
Instructions
- 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.
Notes
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 smokiness 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.
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.
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.
The potatoes are not spicy. These potatoes have a very mild amount of heat. American chili powder is not very spicy.
Nutrition
Calories: 257kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 1007mg | Fiber: 4g | Sugar: 1g