Mexican Potatoes

I am not entirely sure why these are called Mexican potatoes. The Mexican stuffed onions I posted earlier - yeah, I can see those being labeled this way because of the Mexican cheese, salsa, and jalapenos. There are cilantro and chili powder in these.

These are good.

I needed to use up some small potatoes, and this took care of most of them. The crusty looking stuff in the pan is Parmesan cheese. It is all good.

Ingredients:
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 black pepper
1 pinch cayenne pepper
1/2 cup freshly grated Parmesan cheese
4 tablespoons finely chopped cilantro

Instructions:
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 do not, 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 and more salt (if you want) and serve.