These Crispy Queso Potatoes are the ultimate cheesy, golden side dish. Yukon Gold potatoes are scored, seasoned with Mexican spices, and baked cut-side-down over Cotija cheese for a perfectly crispy, flavorful crust. Finished with fresh cilantro and served with crema, these papitas are easy, delicious, and guaranteed to be a crowd favorite.

Preparation

1. Preheat oven to 400°; spray 13 x 9-inch nonstick rimmed baking pan with cooking spray. With sharp paring knife, score the cut side of each potato, making parallel 1/4-inch-deep incisions in crosshatch pattern; transfer to large bowl. Add oil, garlic powder, oregano, cumin, chipotle powder and salt; toss.

2. Spread cheese in even layer on prepared pan. Place potatoes, cut side down, over cheese mixture; bake 35 minutes or until potatoes are tender and cheese is crisp, rotating halfway through baking. Cool potatoes 5 minutes; carefully transfer to serving plate. Makes about 6 cups potatoes.

3. Serve potatoes sprinkled with cilantro along with crema for dipping, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.