Roasted Mexican Potatoes
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.
Ingredients
- 24 ounces baby yellow potatoes halved & pat dried
- 3 tablespoons olive oil
- 1.5 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon pepper
- 0.5 teaspoon granulated garlic
- 0.5 teaspoon onion powder
- 0.5 teaspoon oregano
- 1 ounce parmesan reggiano finely grated
- jalapeño lime crema for dipping
- crumbled queso fresco for topping
- fresh oregano for garnish
- green onions for garnish
- chopped cilantro for garnish
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine the potatoes, olive 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
These Crispy Mexican Potatoes are perfect for breakfast burritos, taco night, or any meal needing a flavorful side.