Southwest Roasted Potatoes & more white stuff

This post may contain affiliate links. For more information, please visit my disclosure page.

These are the yummy Southwest Roasted Potatoes 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 they 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.

The 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.

If you like more heat, add a full teaspoon of chili powder. I tried that the first time and it was way to spicy for me!

Nice hot, crispy potatoes are perfect on a cold winter night. I’m sure everyone has heard about the snowstorm blasting through the Midwest. I don’t think we got as much as we did during the last storm, but it is still enough to make driving treacherous.

Thursday afternoon.

You can see that the snow is almost completely gone, but Mother Nature has other plans for us today…..

Friday morning.

Poor Arlo knows the grass is under there somewhere…..

Okay, I know this is where I left my grass yesterday! Why are you hiding it again?

Who keeps dumping this cold white stuff on my grass???

To be honest, I think he actually enjoys it. He roams around for 20 minutes, while Oreo is outside for a grand total of 2 minutes! Bundle up and stay safe everyone 🙂

Southwest Roasted Potatoes

Print recipe

Serves	4
Prep time	12 minutes
Cook time	30 minutes
Total time	42 minutes
Meal type	Side Dish

Crispy roasted potatoes with a southwestern kick.

Ingredients

1 1/2 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 gound pepper
1 teaspoon nutritional yeast flakes (optional)
1/2 cup panko crumbs
1/4 cup olive oil

Directions


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.