Mexican Potatoes
These crispy Mexican potatoes are the perfect one-pan side dish for any meal. They are sweet, smoky, and a little cheesy. Plus, they are super simple to make!
Servings: 4 servings
Calories: 263kcal
Ingredients
- 1.5 pounds Yukon potatoes 680 gm
- 3 tablespoons extra virgin olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon black ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon finely chopped parsley plus more to garnish
- ¼ cup grated parmesan (0.88 oz | 25 g)
Instructions
- Preheat the oven to 400 F | 200 C. Prepare a baking tray.
- Wash potatoes, pat dry and cut each in bite sized cubes. Transfer on the baking tray with oil, sugar, spices, herbs and parmesan. Toss well.
- Bake for 30-40 minutes in the middle of the oven until potatoes are crispy outside and tender inside.
- Remove, garnish with parsley and serve with your favorite main dish.
Nutrition
Calories: 263kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 703mg | Potassium: 769mg | Fiber: 4g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 2mg