MEXICAN POTATOES

MEXICAN POTATOES

These crispy roasted Mexican Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals.

Artichoke
Radish
Persimmon
Carrot

These puppies are pretty much the best side dish ever, if they even make it to your dinner plate. And that’s a big if.

Tomatoes
Chili
Onion
Veggies

Ingredients

Petite red potatoes

Olive oil

Ancho chili powder

Salt

Dried oregano

Coriander

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non stick cooking spray.

In a large bowl, add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper and cayenne. 

HOW TO MAKE MEXICAN POTATOES

Toss together until potatoes are fully coated with spices. Transfer to baking sheet. Be careful not to overcrowd the potatoes. They should have plenty of room to breathe.

Artichoke
Radish
Persimmon
Carrot

Sprinkle potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.

Sprinkle potatoes with cilantro, more salt if desired and serve.

HOW TO MAKE MEXICAN POTATOES

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Lined Circle

MORE MEXICAN FOOD MADE EASY

Tomatoes
Chili