Isabel Eats · by Isabel Orozco-Moore★ 4.6 (103)
Mexican Crispy Roasted Potatoes
NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 16%
CARBS 30G48% OF CAL
3G FIBER2G SUGAR24G OTHER
FAT 11G41% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted potatoes seasoned with chili powder, garlic, oregano, and topped with Parmesan cheese. Baked instead of fried, they're a flavorful side dish with warming spices and a satisfying crunch.
sidemexican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds petite red potatoes, (washed and quartered)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1/2 cup freshly grated Parmesan cheese
- 4 tablespoons finely chopped cilantro
At a glance
PER SERVING · TIME 50M
CAL 12%·PRO 16%
CARBS 30G48% OF CAL
3G FIBER2G SUGAR24G OTHER
FAT 11G41% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1170mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 826mg
- Calcium
- 157mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.