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Crispy Roasted Mexican Potatoes are seasoned with paprika, garlic, onion and a blend of cumin and coriander. Baked until crispy on the outside and tender on the inside, these potatoes are the perfect side dish or appetizer for your favorite Tex Mex meals. Serve with a side of queso for an ultimate snack treat!
All about these Crispy mexican Potatoes…
Looking for a quick and easy side dish to make with your favorite Tex Mex meals that isn’t beans and rice? These Mexican seasoned, roasted potatoes are a great vegetarian, and gluten free option! Crispy skin covering tender, creamy insides, all perfectly seasoned with a mexican style seasoning blend.
- Simple & Easy to Make: this dish comes together with just minutes of prep, there’s no need to peel the potatoes, meaning you can simply chop, toss and bake. Making this a great weeknight option.
- Ultra Crispy outside, tender inside: thanks to baking at a high temperature we are achieving the ultimate texture of the potatoes inside and out!
- Appetizer or side dish: this dish can serve as both! Simply add a bowl of queso, guacamole, or salsa to serve as an appetizer, or serve alongside your meal as a side.
Ingredients Needed:
- Potatoes: use gold, red, or fingerling to get a great creamy texture.
- Spice Blend: paprika, cumin, coriander, garlic powder, onion powder and salt.
- Oil: a high smoke point oil with a neutral flavoring like avocado oil or extra virgin olive oil are great options.
- Cilantro: add this fresh herb after baking for a burst of herby flavor and a pop of green coloring.
How to Make Mexican Potatoes
- Preheat oven to 400 degrees F, we need a nice hot oven to get that outer crisp. Dice the potatoes into consistent size chunks of 1/2 inch.
- Combine the seasonings and coat the potatoes with oil then stir in the seasonings.
- Spread the potatoes out into an even layer on a large baking sheet, this helps ensure even cooking across all the potatoes. Bake for 40 minutes, or until crispy on the outside, being sure to flip halfway through baking to get all sides.
- After baking, toss with fresh cilantro for a burst of fresh herb flavoring and an enticing green coloring.
Expert Tips
- Peeling: it is not necessary to peel the potatoes for this recipe. Which makes this even easier to toss together as a side dish.
- Serving Suggestions: my favorite way to serve these potatoes is with a side of queso for dipping. Pair these potatoes with any of your favorite Tex Mex meals: Shredded Mexican Beef Tacos, Chicken Enchiladas, Bean and Cheese Burritos, Ground Beef Tacos, or Homemade Crunchwrap Supremes.
- Potato Type: You can really use any potato that you have on hand or can get at the market. Although gold, red, or fingerling potatoes are going to bake up with the creamiest texture. Russet potatoes are high in starch, and tend to have a drier texture when roasted.
Mexican Potato FAQ’s
The trick to crisping up your potatoes is ensuring that the oven you are roasting them in is hot enough, but not so hot that the outsides crisp while the insides remain uncooked. 400-425 degrees F is typically a great temperature for roasting potatoes.
If you are cooking the potatoes the same day then no, you don’t need to boil them first. This recipe results in perfectly cooked potatoes. If you are wanting to prepare these potatoes and then freeze them to cook another day, then yes, they will need to be parboiled, then coated in seasonings and laid flat to freeze before adding to a freezer safe container.
Use a high smoke point oil with a neutral flavoring. Avocado oil is one of my favorites. Another option would be Extra Virgin Olive Oil.
Storage Information
- Make Ahead: prepare these potatoes ahead of time, instead of baking place them in a sealed container and store in the refrigerator for up to 3 days. Spread the potatoes on a baking sheet and bake when ready.
- Storing: store any leftover potatoes in a sealed container in the refrigerator for 3-5 days. To reheat place in a skillet and cook until warmed and the outsides are crispy.
- Freezing: Prepare the potatoes with the oil and seasoning mix, instead of baking, spread out on a baking sheet and place in the freezer. Once the potatoes are frozen, you can scoop them off the baking sheet and store in a freezer bag or container for up to 3 months. Remove to the refrigerator to thaw overnight before baking.
More Side Dish Recipes:
- Authentic Refried Beans
- Refried Black Beans
- Spicy Bean Dip
- Texas Nachos
- Mexican Street Corn Cups (Esquites)
Mexican Potatoes
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 4 tablespoons cilantro finely chopped
Serve with:
- queso
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or spray with non stick cooking spray, set aside.
- Prepare the potatoes by scrubbing and patting dry. Slice into 1/2 inch size pieces (quartered or more depending on the size of the potatoes.)
- Place the potatoes in a large bowl, drizzle with the oil, then add the seasonings. Stir to ensure that the potatoes are completely coated in the seasoning mixture.
- Spread the potatoes out onto the prepared baking sheet into an even layer making sure to give some space between for even baking.
- Bake for 40 minutes, making sure to flip around using a spatula half way through the baking time to ensure even browning. Potatoes should be fork tender.
- Remove from oven, then sprinkle with fresh cilantro.
- Serve with queso on the side for dipping or drizzling!
Video
Notes
- Potatoes: use gold, red, or fingerling potatoes to ensure a creamy texture when roasted. There is no need to peel the potatoes for this recipe.
- Oil: use a high smoke point oil, can sub with extra virgin olive oil if needed.
- Storage: store leftovers in a sealed container in the refrigerator for up to 3 days.
- Freezing: If freezing potatoes to be cooked later, parboil for 3-4 minutes, remove from water and add to bowl of ice water to stop cooking. Pat the potatoes dry then coat with oil and seasonings. Spread out on a baking sheet and freeze overnight, then add to freezer safe bag or container and store for up to 3 months. Remove from freezer and bake at 400 degrees F for 40-50 minutes until crispy on outside and heated throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by the talented @KJandCompany.co
