Mexican Potatoes
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Mexican Potatoes
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These crispy Mexican potatoes are the perfect one-pan side dish for any meal. They are sweet, smoky, and a little cheesy. Plus, they are super simple to make!
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Ingredients
- 1.5 pounds yukon potatoes 680 gm
- 3 tablespoons extra virgin olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon black ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon finely chopped parsley plus more to garnish
- ¼ cup grated parmesan (0.88 oz | 25 g)
Instructions
- Preheat the oven to 400 F | 200 C. Prepare a baking tray.
- Wash potatoes, pat dry and cut each in bite sized cubes. Transfer on the baking tray with oil, sugar, spices, herbs and parmesan. Toss well.
- Bake for 30-40 minutes in the middle of the oven until potatoes are crispy outside and tender inside.
- Remove, garnish with parsley and serve with your favorite main dish.
Nutrition Information
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Calories
263kcal
(13%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
5mg
(2%)
Sodium
703mg
(29%)
Potassium
769mg
(22%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
315IU
(6%)
Vitamin C
34mg
(38%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 5mg | 2% |
| Sodium | 703mg | 29% |
| Potassium | 769mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 34mg | 38% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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