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Olivia

Mexican Potatoes

These Mexican Potatoes are crispy on the outside, fluffy on the inside, and bursting with smoky, zesty flavors. Made with chili powder, cumin, lime, and fresh cilantro, this easy side dish pairs perfectly with tacos, fajitas, or eggs for brunch. Whether baked, air fried, or skillet-crisped, they’re budget-friendly, naturally gluten-free, and always a family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 2 pounds russet or Yukon gold potatoes diced into 1-inch cubes
  • 3 tablespoons olive oil or avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
Optional Add-ins
  • 1/2 teaspoon cayenne pepper for heat
  • Grated cotija or queso fresco for topping
  • Sour cream or chipotle crema for dipping
  • Sliced jalapeños for spice lovers
  • Roasted corn kernels for extra texture

Equipment

  • Large baking sheet
  • Mixing bowl
  • Parchment paper
  • Spatula or tongs
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wash and dice potatoes into even cubes for consistent cooking.
  3. In a large bowl, combine olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
  4. Add potatoes to the bowl and toss until evenly coated.
  5. Spread potatoes in a single layer on the baking sheet.
  6. Roast for 30–35 minutes, flipping halfway, until golden and crispy.
  7. Remove from oven, drizzle with lime juice, and sprinkle with fresh cilantro.
  8. Serve hot with your favorite toppings or dips.

Notes

Mexican Potatoes – Helpful Tips

Cooking Tips & Techniques
Cut the potatoes into even-sized cubes or wedges so they cook uniformly.
Parboil the potatoes for 5 minutes before roasting — this helps achieve a crispy outside and fluffy inside.
Toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, and a pinch of cayenne for that bold Mexican flavor.
Spread the potatoes in a single layer on the baking sheet — overcrowding leads to steaming, not crisping.
Roast at 425°F, flipping halfway, until golden and crispy (about 25–30 minutes).
Serving Suggestions
Serve as a side with tacos, burritos, or enchiladas.
Top with sour cream, guacamole, or salsa for a loaded potato vibe.
Sprinkle fresh cilantro and crumbled cotija or queso fresco before serving.
Turn them into breakfast potatoes by adding scrambled eggs, chorizo, and cheese.
Make-Ahead & Storage
Make-Ahead: Parboil and season the potatoes up to 1 day ahead, then roast when ready to serve.
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze roasted potatoes on a sheet pan, then transfer to a bag for up to 2 months.
Reheat: Re-crisp in the oven or air fryer at 375°F for 8–10 minutes — avoid microwaving as it softens the texture.
Tasty Variations to Try
Extra Spicy: Add chipotle powder or diced jalapeños for a fiery kick.
Cheesy Mexican Potatoes: Sprinkle shredded cheddar or pepper jack in the last 5 minutes of roasting.
Street Corn Style: Toss with corn kernels, lime juice, cotija, and Tajín seasoning after roasting.
Breakfast Hash: Mix with bell peppers, onions, and fried eggs for a hearty skillet meal.
Low-Carb Option: Swap potatoes with roasted cauliflower florets using the same seasonings.