Description
Crispy on the outside and fluffy on the inside, these Mexican Potatoes are seasoned with cumin, paprika, and garlic powder, topped with melted cheese, and garnished with fresh cilantro.
Ingredients
Scale
- 4 large potatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup chopped fresh cilantro
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel the potatoes, then cut them into cubes.
- Toss the potatoes with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Spread the seasoned potatoes on a baking sheet in a single layer.
- Bake for 25-30 minutes or until golden and crispy, stirring halfway through.
- Sprinkle with shredded cheese and return to the oven for an additional 5 minutes until melted.
- Garnish with fresh cilantro and serve with sour cream and salsa.
Notes
Russet potatoes work best for this recipe, but Yukon Golds are also a great choice. Feel free to spice it up with chili powder or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 30mg