Mexican Crispy Roasted Potatoes for Cinco de Mayo

 

Cinco de Drinko Mayo is tomorrow!  Lots of wonderful food...some tequila may be involved and then back to more and more food.

I'm looking forward to trying some new items and remaking some favorites.  We love to make our own salsa and guacamole from scratch here with the freshest of veggies, herbs, and spices.

Unfortunately I end up "taste testing" a little too much and then have no room for dinner.  Luckily most everything can be stored up for awesome lunch leftovers.

These Mexican Crispy Roasted Potatoes are unreal!!!  Not only are they great with steak, they also pair beautifully with chicken.  I hope you enjoy them as much as we do.  Stay safe tomorrow, be well and keep on sparkling!

Mexican Crispy Roasted Potatoes

Courtesy of Isabel Eats

1-1/2 pounds petite red potatoes, washed and quartered

2 Tbl olive oil

1-1/2 tsp salt

1/2 tsp ancho chili powder

1/2 tsp dried oregano

1/4 tsp coriander

1/4 tsp garlic powder

1/4 tsp black pepper

1 pinch cayenne pepper

1/2 cup freshly grated Parmesan cheese

4 Tbl finely chopped cilantro (optional)

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 pepper.  Add potatoes and toss until potatoes are full coated with spices.  Transfer to baking sheet.

Do not overcrowd the potatoes, as they need plenty of room to breathe so they can crisp up.

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 if desired and more salt, if needed and serve.

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