Roasted Mexican Potatoes Recipe
These Crispy Mexican Potatoes are packed with bold spices and finished with a golden parmesan crust. They’re roasted to perfection and served with optional jalapeño lime crema and queso fresco for an irresistible side dish or snack. With just 5 minutes of prep, this easy recipe is perfect for breakfast burritos, taco night, or anytime you need a flavorful, fuss-free potato dish.
Servings: 4 people
Ingredients
- 24 ounces baby yellow potatoes, halved & pat dried*
- 3 Tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon smoked paprika*
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 ounce (1/3 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 & Season the Potatoes: Preheat the oven to 400 degrees. In a large mixing bowl, combine the potatoes, oil, and spices. Toss well.24 ounces baby yellow potatoes,, 3 Tablespoons olive oil, 1 1/2 teaspoon salt, 1 teaspoon smoked paprika*, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon pepper, 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder, 1/2 teaspoon oregano
- Add Parmesan Crust: Line a large baking sheet with parchment paper. Lightly dip each potato cut side down in the parmesan cheese.1 ounce (1/3 cup) finely grated parmesan reggiano*
- Prep for Baking: Arrange the potatoes cut side down so they are not touching.
- Bake: Bake for 30-40 minutes or until the potatoes are tender and the bottom is crispy.
Notes
- Baby Yellow Potatoes: These small, waxy potatoes roast up with a creamy center and crisp exterior. You can also use baby red potatoes or fingerlings—just be sure they’re similar in size for even cooking. Russet potatoes aren’t ideal for this method.
- Smoked Paprika: Adds a subtle smoky depth. Substitute with sweet paprika, chipotle powder for extra heat, or even chili-lime seasoning for a twist.
- Parmesan Reggiano: Freshly grated parmesan gives the crispiest, golden crust. Pre-shredded cheese doesn’t melt or brown as well. Cotija cheese can be used for a more authentic Mexican flavor, but it won’t form the same crust.
- Dry the Potatoes: Drying the potatoes well before tossing with oil and seasoning helps them crisp up in the oven.
- Get a Golden Crust: Press the potatoes gently into the parmesan to get an even, golden crust.
- Don’t Skip the Parchment Paper: This helps the parmesan release cleanly and ensures the potatoes don’t stick to the pan. Don’t skip it!
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