This was a hit at a Sunday night supper with Tim and Nancy.
1½ pounds petite red potatoes, washed and quartered
2 Tbs olive oil
1½ tsp salt
½ tsp ancho chili powder
½ tsp dried oregano
¼ tsp coriander
¼ tsp garlic powder
¼ tsp freshly ground black pepper
1 pinch of cayenne pepper
½ cup freshly grated Parmesan cheese
4 Tbs finely chopped fresh cilantro
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 the baking sheet, taking care not to overcrowd the potatoes. They need lots of room to brown nicely. If they don't fit on one pan, divide them onto two baking sheets.
Sprinkle the potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip the potatoes over and bake for another 20 minutes, until crispy.
Sprinkle the potatoes with cilantro, more salt if desired, and serve.
