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These are the delicious Southwest Roasted Potatoes that I made to go with the Tortilla Crusted Sea Bass on Valentine’s Day. They are kind of like the old Shake ‘N Bake Potatoes. You know the ones your mom made when you were kid. The ones that you shake in a big plastic bag.
Now a days those products contain MSG, corn syrup solids, and a bunch of other chemical sounding names that no one can pronounce. This version does not contain any of those icky things, and you don’t even need the bag. Yes, you can use a big zipper bag if you would like to.
What type of potatoes should I use?
These potatoes come in small bags and are sometimes called “Smart Bite Potatoes”, or Baby Blondes, Strawberry Reds. You could also use Fingerling potatoes. They look like baby sized Yukon Gold potatoes. I buy a couple of bags and mix the colors together for variety.
How to make Southwest Roasted Potatoes
Preheat oven to 450 degrees.
Mix all dry ingredients together in a small bowl. Set aside.
Slice potatoes in half width wise, then slice into quarters and place in a large bowl.
Add the olive oil and toss together to coat.
Add the panko-spice mixture and mix to coat all the potatoes.
Pour potatoes onto a large baking sheet.
Bake for 30 minutes, or until potatoes are soft and crispy.
Nice hot, crispy potatoes are perfect on a cold winter night.
Recipe Notes
- If you like more heat, add a full teaspoon of chili powder.
More delicious potato recipes:
- Crispy Italian Roasted Potatoes
- Crispy Herb Roasted Potatoes
- Traditional Roast Potatoes
- Baked Parmesan-Bacon Potato Wedges
- Baked Potato Wedges
- Instant Pot Loaded Mashed Potatoes
- Goat Cheese Whipped Potatoes
Enjoy!!
Southwest Roasted Potatoes
Ingredients
- 1.5 pounds small Yukon or red potatoes 12-15 depending on size
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon nutritional yeast flakes optional
- 1/2 cup panko crumbs
- 1/4 cup olive oil
Instructions
- Preheat oven to 450 degrees.
- Mix all dry ingredients together in a small bowl. Set aside.
- Slice potatoes in half width wise, then slice into quarters and place in a large bowl.
- Add the olive oil and toss together to coat.
- Add the panko-spice mixture and mix to coat all the potatoes.
- Pour potatoes onto a large baking sheet.
- Bake for 30 minutes, or until potatoes are soft and crispy.
Notes
- If you like more heat, add a full teaspoon of chili powder.
Nutrition
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