Perfectly Seasoned Roasted Mexican Potatoes Recipes

HEALTHY MEXICAN POTATOES

Steps:

• Preheat oven to 450 + line a baking sheet with parchment paper or a silpat baking sheet.
• Cut potatoes and mix together spices. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated.
• Spread out potatoes on lined baking sheet.
• Bake for 25 minutes. Flip/stir potatoes to make sure sides are getting evenly roasted. Bake for additional 15-20 minutes until potatoes are browned.
• If your potatoes are not getting crispy, turn your oven to broil for a few minutes, making sure to watch that they don't burn.

EASY MEXICAN ROASTED POTATOES

Steps:

• Preheat your oven to 220 °C, 200 °C Fan, 425 °F, Gas Mark 7.
• Mix together the spices, salt and pepper.
• Peel and cut your potatoes into 1.5cm slices and then cut the slices to give 1.5cm x 1.5cm sticks. Now cut the sticks to produce 1.5cm dice.
• Rinse potato cubes in cold water and drain before patting dry with a clean tea towel.
• Evenly coat your diced potatoes with the oil.
• Toss with crushed garlic so it becomes evenly distributed over the oiled potato cubes.
• Sprinkle previously mixed spices, salt and pepper over your potatoes. Stir and turnover the potatoes so they are evenly coated with the seasoning mixture.
• Grease roasting tin with a little oil before evenly spacing your potato cubes on it. Allow plenty of room for air circulation between the cubes. If you don't have a roasting tin which is large enough, use two tins to achieve maximum crispness.
• Place your roasting tin/s of potatoes into pre-heated oven.
• Cook for 30 minutes, turning the potatoes after 15 minutes.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.