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Plate of roasted tex mex seasoned potatoes served with queso.
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5 from 1 vote

Roasted Tex Mex Potatoes

These Roasted Potatoes are seasoned with a blend of Tex Mex seasonings and fresh cilantro. Baked at a high temperature to ensure crispy skins on the outside and a creamy texture on the inside. This is a great gluten free, vegetarian side dish option to go with all your favorite Tex Mex meals!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Side Dish
Cuisine: Mexican, Tex Mex
Diet: Gluten Free
Servings: 4
Calories: 199kcal
Author: Serene


  • 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


  • 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! 



  • Potatoes: use gold, red, or fingerling potatoes to ensure a creamy texture when roasted. 
  • 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. 


Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 742mg | Fiber: 4g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 2mg