Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.
Course: Side Dish
Keyword: barbecue side dish, black pepper, chili powder, cumin, easy side dish, garlic powder, Mexican, onion powder, oregano, paprika, parmesan cheese, yellow potatoes
Ingredients
1 1/2poundssmall yellow potatoeshalved
3tablespoonsolive oil
1 1/2teaspoonssalt
2teaspoonspaprika
2teaspooncumin
2teaspoonschili powder
1teaspoonpepper
2teaspoonsgarlic powder
1teaspoononion powder
1teaspoonoregano
1/3cupshredded parmesan cheeseuse the real stuff, not the stuff in a can
Instructions
Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper and set it aside (I tried using foil, and it was tough to remove the potatoes. I think parchment is a better way to go.)
Make sure the potato skins are dry after washing them before proceeding with coating them in seasonings. Just pat them with a paper towel.
In a large mixing bowl, combine the potatoes, oil and spices. Stir well to completely coat the potatoes.
Press the cut side of each potato into the shredded parmesan and place it, cut side down, on the prepared baking sheet. Repeat, spacing the potatoes just slightly apart.
Bake for 30 to 40 minutes or until the potatoes are fork tender.
Transfer hot potatoes to a serving dish and serve immediately.