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Roasted Mexican Potatoes with Parmesan and Spices Recipe

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These Roasted Mexican Potatoes are a flavorful side dish featuring tender baby yellow potatoes coated with a smoky, spicy blend of Mexican-inspired seasonings and a crispy parmesan crust. Perfectly baked until golden and served with jalapeño lime crema and queso fresco, they're an irresistible addition to any meal.

Ingredients

Potatoes and Seasoning

  • 24 ounces baby yellow potatoes, halved and pat dried
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoons 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

Toppings and Garnish

  • 1 ounce (1/3 cup) finely grated parmesan reggiano
  • Jalapeño lime crema, for dipping
  • Crumbled queso fresco, for topping
  • Fresh oregano and green onions, for garnish
  • Chopped cilantro, for garnish

Instructions

  1. Preheat & Season the Potatoes: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved and dried baby yellow potatoes with the olive oil, salt, smoked paprika, cumin, chili powder, pepper, granulated garlic, onion powder, and oregano. Toss everything well to ensure the potatoes are evenly coated with the seasoning mixture.
  2. Add Parmesan Crust: Line a large baking sheet with parchment paper. Lightly dip each potato, cut side down, into the finely grated parmesan reggiano. This creates a flavorful, crispy crust during baking.
  3. Prep for Baking: Arrange the parmesan-coated potatoes cut side down on the prepared baking sheet. Make sure they are spaced out and not touching to allow even roasting and crisping.
  4. Bake: Place the baking sheet in the preheated oven and roast the potatoes for 30 to 40 minutes. Bake until the potatoes are tender on the inside and the parmesan crust is golden brown and crispy on the bottom.

Notes

  • Patting the potatoes dry before seasoning helps the oil and spices stick better and promotes crispiness.
  • If parmesan crust is preferred less crispy, reduce baking time slightly.
  • Serve with jalapeño lime crema to add a zesty and creamy contrast.
  • Garnish with fresh herbs like oregano, green onions, and cilantro for extra freshness and aroma.

Find it online: https://cookedbygrace.com/roasted-mexican-potatoes-with-parmesan-and-spices-recipe/