Crispy Mexican Potatoes (Print-Friendly Version)
# What You'll Need:
→ Potatoes
01 -
4 medium russet potatoes
→ Seasonings and Oil
02 -
0.5 teaspoon dried parsley
03 -
0.5 teaspoon dried oregano
04 -
0.5 teaspoon ground cumin
05 -
1 teaspoon chili powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
1 teaspoon black pepper
10 -
1 teaspoon salt
11 -
2 tablespoons olive oil
# Step-by-Step Directions:
01 -
Lift those potatoes out of the oven and pile them onto a dish. Top with lime juice, chopped cilantro, or sour cream if you feel like it. Eat right away while they're hot.
02 -
Slide potatoes in for about half an hour. Flip them once when they're halfway done so you get a crispy outside and soft middle. Go for a golden color.
03 -
Spread your potatoes out on a baking sheet. Give 'em plenty of space on parchment or a silicone mat so the edges get nice and crisp.
04 -
Toss your potato cubes into a big bowl with olive oil first. Add parsley, oregano, cumin, chili powder, onion powder, garlic powder, paprika, pepper, and salt. Mix until every chunk is coated.
05 -
Peel those potatoes and cut them up into little cubes. Try to keep the pieces about the same size—2 centimeters is perfect.
06 -
Fire up your oven and set it to 400 degrees Fahrenheit, which is 200 Celsius. This gets you the right heat for roasting.
# Helpful Notes:
01 -
If you want things spicier, just add more chili powder or try a dash of cayenne.
02 -
Make it your own—switch up the spices or herbs if that's how you like it.
03 -
Leave space between the potato pieces on your pan if you want the crispiest results.
04 -
Store extras in the fridge. Heat them in the oven for a few minutes, and they'll stay crunchy.