Mexican Crispy Roasted Potatoes

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

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

Wskazówki

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. Toss together until potatoes are fully coated with spices. Transfer to baking sheet.Be careful not to overcrowd the potatoes. They should have plenty of room to breathe. If they don't, divide them onto two baking sheets.

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, more salt if desired and serve.

Wartości Odżywcze

• Wielkość Porcji: 1 /4th of recipe
• Kalorie: 256 kcal
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 6 g
• Cholesterol: 10 mg
• Sód: 1452 mg
• Węglowodany Całkowite: 29 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 3 g
• Białko: 8 g