Mexican Crispy Roasted Potatoes Recipe
These Mexican Crispy Roasted Potatoes are a flavorful and satisfying side dish that pairs perfectly with any main course. The combination of spices, Parmesan cheese, and fresh cilantro creates a delicious twist on traditional roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Potatoes:
- 1 1/2 pounds petite red potatoes, washed and quartered
Seasonings:
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese
- 4 tablespoons finely chopped cilantro
Instructions
- Preheat the Oven: Heat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or non-stick cooking spray.
- Prepare Potatoes: In a large bowl, combine olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper, and cayenne. Toss the potatoes in the spice mixture until fully coated. Transfer the potatoes to the baking sheet, ensuring they are not overcrowded.
- Add Cheese and Bake: Sprinkle Parmesan cheese over the potatoes and bake for 20 minutes. Flip the potatoes and bake for an additional 20 minutes until crispy.
- Finish and Serve: Garnish the potatoes with chopped cilantro, additional salt if desired, and serve hot.
Notes
- For extra heat, increase the amount of cayenne pepper to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 270 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Mexican, Roasted Potatoes, Side Dish, Parmesan, Cilantro
