Ingredients
Scale
- 4 large russet potatoes, peeled and sliced into thin rounds
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped, for garnish
- Optional: sliced jalapeños for extra heat
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Toss the sliced potatoes with olive oil and spice mixture until evenly coated.
- Arrange a layer of seasoned potatoes in the baking dish. Sprinkle with shredded cheese and repeat layers until all potatoes are used, finishing with cheese on top. Cover with aluminum foil and bake for 30 minutes until potatoes are tender.
- Remove the foil and bake uncovered for an additional 10 minutes to crisp the cheese topping. Garnish with freshly chopped cilantro and sliced jalapeños if desired. Serve hot as a flavorful homemade Mexican potatoes side or main dish.
Notes
- Use waxy potatoes like red potatoes for a creamier texture, or Russet potatoes for fluffier results.
- Adjust spice levels according to your taste preferences—add more chili powder or jalapeños for extra heat.
- For a vegan version, substitute cheese with vegan cheese or nutritional yeast.
- Prepare in advance! Assemble the layers ahead of time and bake when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg