Craving a side dish that’s both incredibly flavorful and satisfyingly crispy? Look no further than Mexican Potatoes! These aren’t just any roasted potatoes; they’re infused with vibrant Mexican spices and baked to golden perfection. Forget soggy potatoes – we’re talking about irresistibly crunchy edges and fluffy insides, all topped with savory Parmesan cheese. Get ready to discover how to make the ultimate mexican potatoes that will steal the show at any meal.
Crispy Mexican Potatoes ready to serve, garnished with cilantro and parmesan cheese on a baking sheet.
Roasted potatoes are a classic comfort food, loved by almost everyone. They offer a delightful alternative to fries, feeling slightly more refined yet equally craveable, especially for those busy weeknight dinners. Perhaps it’s the roasting method rather than frying that gives them that weeknight dinner appeal? Whatever the reason, these mexican potatoes are about to become your new favorite side. They are so good, in fact, that they might not even make it to the dinner table – sneaking a few straight off the baking sheet is practically guaranteed!
The Secret to Extra Crispy Mexican Potatoes
Achieving truly crispy roasted potatoes, especially mexican potatoes, hinges on a few crucial techniques. It’s all about controlling these key factors to maximize that satisfying crunch:
- Optimal Oil Coating: The right amount of oil is essential. Too little and they’ll be dry; too much and they might steam instead of crisping. For a batch of about 1 1/2 pounds of quartered potatoes, 2 tablespoons of olive oil strikes the perfect balance. Ensure each potato piece is evenly coated to promote all-around crispiness.
- High Oven Temperature: Heat is your best friend when it comes to roasting. A hot oven ensures the potatoes crisp up quickly on the outside while staying tender inside. A temperature of 400 degrees Fahrenheit (200 degrees Celsius) is ideal for mexican potatoes made with red petite potatoes.
- Sufficient Baking Time & Flipping: Patience is key! Roasting takes time to develop that golden-brown crust. For these mexican potatoes, a total baking time of around 40 minutes, split into two 20-minute intervals with flipping in between, works wonders. Flipping ensures even crisping on all sides, guaranteeing maximum crunch in every bite.
Using parchment paper on your baking sheet is another helpful tip. It prevents sticking, allowing the mexican potatoes to roast rather than steam on the bottom, further enhancing their crispiness.
To elevate the flavor profile and truly make them mexican potatoes, a blend of spices is incorporated before roasting. Chili powder, garlic powder, oregano, coriander, cayenne pepper, salt, and pepper create a warm, savory, and slightly spicy coating that complements the potatoes beautifully. And let’s not forget the Parmesan cheese! Sprinkling grated Parmesan over the potatoes before the second bake adds a salty, nutty, and wonderfully crispy cheese crust.
Close-up shot of Mexican potatoes seasoned with spices before roasting.
Serving Your Crispy Mexican Potatoes
Once your mexican potatoes are roasted to crispy perfection, with golden-brown edges and a tempting aroma filling your kitchen, it’s time to serve them! A sprinkle of sea salt and fresh, finely chopped cilantro just before serving adds a final touch of flavor and freshness.
These versatile mexican potatoes are a fantastic side dish that pairs well with a variety of main courses. Consider serving them alongside:
- Grilled chicken or steak for a classic pairing.
- Fish tacos or shrimp for a Mexican-inspired feast.
- Vegetarian options like black bean burgers or lentil loaf to keep it plant-based.
- Roasted vegetables such as bell peppers, onions, or zucchini for a colorful and balanced meal.
Their robust flavor and satisfying texture make them a welcome addition to any weeknight dinner or weekend gathering. Whether you’re looking for a crowd-pleasing side or simply want to elevate your potato game, these crispy mexican potatoes are sure to impress.
Recipe: Mexican Crispy Roasted Potatoes
Yields: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
- 1 1/2 pounds petite red potatoes, washed and quartered
- 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
- 1/2 cup freshly grated Parmesan cheese
- 4 tablespoons finely chopped cilantro
Equipment
- Baking sheet
- Parchment paper (optional)
- Large bowl
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and extra crispiness, or lightly spray with non-stick cooking spray.
- In a large bowl, combine olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper, and cayenne pepper.
- Add the quartered potatoes to the bowl and toss until they are evenly coated with the spice mixture.
- Transfer the seasoned potatoes to the prepared baking sheet. Ensure they are spread in a single layer and not overcrowded. If necessary, use two baking sheets to give them enough space to roast properly.
- Sprinkle the grated Parmesan cheese evenly over the potatoes.
- Bake for 20 minutes.
- Remove the baking sheet from the oven and flip the potatoes using a spatula.
- Return to the oven and bake for another 20 minutes, or until the mexican potatoes are golden brown, crispy, and cooked through.
- Remove from the oven and sprinkle with finely chopped cilantro and additional sea salt, if desired.
- Serve immediately and enjoy these incredibly crispy mexican potatoes!
These mexican potatoes are more than just a side dish; they’re a flavor-packed experience. With the perfect blend of spices and the ideal roasting technique, you’ll achieve crispy, delicious potatoes every time. So, fire up your oven and get ready to enjoy the best mexican potatoes you’ve ever tasted!
