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Preheat the oven to 450 degrees. Line a baking sheet with parchment paper (optional, but great for easy cleanup!).
Bring a large pot of water to a boil. Add in potatoes and boil until they are fork tender. Drain, and let the potatoes sit in the colander for a couple minutes. This allows the potatoes to steam themselves dry, which in turn, helps the spices adhere and form a nice crust.
Stir together the crema ingredients while the potatoes simmer and whisk together the cumin, paprika, garlic powder and salt.
Spread the potatoes out on the prepared sheet pan. Drizzle with oil and toss. Sprinkle on the seasoning blend. Toss again to coat well and spread the potatoes out into an even layer. Bake until golden with crispy edges, about 20 minutes.
Serve with warm corn tortillas, crema, avocado slices and cilantro. Enjoy!