Crispy Mexican Potatoes with Spices: A Flavorful Delight

Delight in crispy Mexican potatoes with spices, perfect for a quick, gluten-free snack.

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Prep Time 10

Cook Time 35

Cooling Time 5

Total Time 50

Servings: 4 servings

Course: Snacks

Cuisine: Mexican

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 medium Potatoes Yukon Gold or red potatoes work wonderfully.
3 tablespoons Olive Oil Essential for that golden crisp.
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Black Pepper Freshly ground for best flavor.

For the Spice Blend

1 teaspoon Paprika Smoked paprika for extra flavor.
1 teaspoon Garlic Powder Fresh garlic can elevate intensity.
1 teaspoon Onion Powder Balances flavors.
1 teaspoon Chili Powder Adjust for heat preference.
1 teaspoon Cumin Staple for authentic Mexican flavors.
1 teaspoon Dried Oregano Complements the spices well.
1 teaspoon Dried Parsley Adds freshness.

Equipment

Oven
baking sheet
mixing bowl
parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) for that perfect golden-brown crispiness.
Peel and cube the medium potatoes into 1-inch pieces for even cooking.
In a large mixing bowl, toss cubed potatoes with olive oil, salt, and the spice blend.
Line a baking sheet with parchment paper and spread the seasoned potatoes in a single layer.
Bake in the preheated oven for 30-35 minutes, stirring halfway for even browning.
Remove from the oven, let cool slightly, and serve hot, topped with fresh pico de gallo or guacamole.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 620mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 30mgCalcium: 2mgIron: 6mg

Notes

Ensure uniform cutting for consistent cooking and avoid overcrowding the baking sheet for optimal crispiness.

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