Southwest Roasted Potatoes

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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.

Looking down on Southwest Roasted Potatoes in a large black bowl.

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.

Cut potatoes in a blue bowl.

Add the olive oil and toss together to coat.

Add the panko-spice mixture and mix to coat all the potatoes.

Cut potatoes with seasonings in a blue bowl.

Pour potatoes onto a large baking sheet.

Bake for 30 minutes, or until potatoes are soft and crispy.

Southwest Roasted Potatoes in a large black bowl.

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:

Enjoy!!

Southwest Roasted Potatoes in a large black bowl.

Southwest Roasted Potatoes

Crispy Southwest Roasted Potatoes are the perfect side dish for barbecued ribs, chicken, seafood or steaks. They are pretty much perfect with everything!
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Course: Side Dish
Cuisine: American
Keyword: potato side dish, southwest spices, cirspy potatoes
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 4 Servings
Calories: 289kcal
Author: Lisa Johnson

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
  • ½ teaspoon chili powder
  • ½ teaspoon fine sea salt
  • ½ teaspoon fresh ground pepper
  • 1 teaspoon nutritional yeast flakes optional
  • ½ cup panko crumbs
  • ¼ 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

Calories: 289kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 362mg | Potassium: 759mg | Fiber: 4g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 34mg | Calcium: 39mg | Iron: 2mg

 

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