Mexican Potatoes are the perfect side to any dish! Tacos, burritos, taquitos grilled meat....you name it, add these to the side.
Servings: 8 servings
- 3 lbs potatoes about 16 small potatoes
- ¼ cup Olive oil
- ½ Tbs Smoked Paprika
- 1 Tbs Sea Salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon oregano
Cut potatoes into 4 wedges.place in a large bowl and drizzle olive oil over.
Sprinkle seasonings over and toss until coated
On a parchment lined jelly roll pan arrange potatoes in a single layer.
Bake at 425 until fork tender, about 20-30 minutes. I like to flip half way.
Top with cheese and serve with sour cream.
HOW DO I PREPARE MY POTATOES
- Wash your potatoes
- cut your potato down the center, then cut that half in half again so you have a moon shaped section.
- If you feel your section is still too thick or large you may slice it in half again
DO I NEED TO PEEL MY POTATOES?
Most small potatoes have a thin skin that only adds some delicious extra texture and crispiness. But if you feel your potatoes skins are extra thick and chewy you can peel them before seasoning.
Serving: 0.5cup | Calories: 62kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1020mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg