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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.
Is there anything better than crispy roasted Mexican potatoes that are baked to golden perfection, so crispy that they almost border on crunchy, all topped with salty delicious Parmesan cheese?!
Yeaahh, doubt it. 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.
Roasted potatoes are one of those sides that everyone loves. They’re like fries, but a little fancier and somehow more acceptable for weeknight family dinners. Maybe it’s because they’re roasted and not fried? I’m not sure, but I love it and am totally running with it.
How to get your Mexican Potatoes crispy!
The secret to how to make crispy roasted potatoes actually, well, crispy is dependent on a few key factors:
- the amount of oil
- the oven temperature
- the baking time
For this 1 1/2 pound batch of quartered potatoes, I used 2 tablespoons of oil as well as some parchment paper to prevent any sticking. This ensures maximum crispness without all the oil needed for frying.
You also need a very hot oven. I cranked up the heat to 400 degrees, which is actually a bit less than what other recipes call for. But since these red petite potatoes are a little less starchy than your usual Yukon Gold, 400 degrees is just right.
To get the potatoes and the Parmesan cheese super crispy and perfect, I recommend baking them for 20 minutes, flipping them over and then baking them again for another 20. Roasted potatoes are all about texture, so make sure to flip them to get ever inch as crisp as possible.
For the final touch, I topped everything with a little sea salt and some finely chopped cilantro. All that’s left to do is to serve them up with your favorite veggies and protein for the best weeknight meal ever! Here’s a few ideas just in case.
Serving Suggestions
- Pollo Asado
- Cilantro Lime Chicken
- Grill Shrimp Skewers
- Spicy Chipotle Roasted Cauliflower
- Cilantro Cauliflower Rice
Mexican Crispy Roasted Potatoes
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
Instructions
- 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. 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. If they don’t, divide them onto two baking sheets.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these several times now and they’re a huge favorite with my family. I used the ingredients listed but I did change the preparation a little. I stirred the “dry” potatoes & oil in a lg bowl alone for several mins. Then I combined all of the spices and added half to the potatoes, stirred well, then added the rest of the spices before stirring well again. Every bit of the spices adhered evenly to the potatoes this way. They were amazing.
As to the salt, which seems to be an issue with others- I used 1 1/2 tsp of course kosher salt and it was just perfect. If I had I used the same amount of a standard table salt I know it would have been way too much. So maybe use kosher salt or use half as much table salt. Regardless, thanks for a truly great recipe, Isabel!
These potatoes were a perfect side for a tequila lime chicken recipe I got from Barefoot Contessa. I couldn’t think of a better starch to pair the chicken with.
Plus a buttery Chardonnay. The whole thing was a huge hit.
Thanks for a great recipe!
Excellent dish. Great flavor. A good alternative to rice as a side. Thank you.
I made this with Yukon Gold that I grew in my garden.
It is definitely a keeper.
Hi Isabel!
I make these all the time and they are delicious. Thanks so much for doing what you do.
Thank you so much, Libbie!
These ‘taters were a total hit with the family on Father’s Day. Even the kids liked them! Really enjoyed the spicy mix and those flavors, along with the parmesan cheese, were a wonderful addition to the Mexican menu I created. Easy recipe to make and a nice change of pace from the usual hum-drum oven roasted potatoes. Thanks. Will definitely make these again. 🙂
Hi Beverly! Thank you so much, we’re glad you enjoyed this recipe with your family!
These potatoes are absolutely phenomenal! My whole family loves them. I have to eat low sodium and they are still really delicious without the full amount of salt.
One tip that really helps deliver crisp outside creamy potatos is to parboil them and pat them dry before prepping them for the oven
Hi David! Thanks for the tip!
I love potatoes and you just created a new favorite for me. I love Mexican food, but would always pair it with rice. Never really thought to use potatoes. Thank you. This recipe is delicious and I have now signed up for emails and downloaded your top ten recipes. Can’t wait to try them all!
Delicious!!! and so crispy that you would think it was deep fried.