Bold and flavorful these Mexican Potatoes are fluffy on the inside, crispy on the outside, and certain to become you new favorite side dish!
These easy Mexican Potatoes are a bold and flavorful side dish packed with vibrant flavors and a hint of spice. They’re made with diced potatoes, tossed with seasonings, and roasted in the oven until golden and crispy.
I love potatoes as a side dish because they are fluffy and filling. For more of my favorite potato side dishes you have to check out my Easy Roasted Bombay Potatoes, Spicy Chinese Potatoes, and Steakhouse Potatoes.
Table of Contents
Recipe Ingredients
Baby Potatoes – The perfect size to create bite-sized potatoes.
Chili Powder – To give the potatoes a hint of spice.
Vegetable Oil – Helps the seasonings stay on the potatoes as they cook.
For a full list of ingredients and amounts see the recipe card below.
How to Make Mexican Potatoes
Step #1: Preheat your oven to 400 degrees Fahrenheit.
Step #2: Cut your baby potatoes into quarters (or more depending on the size of the potato) and place them into ice cold water. Set aside.
Step #3: In a small bowl stir together all of the spices.
Step #4: Pat the potatoes dry with a paper towel and add them to a roasting pan or baking sheet.
Step #5: Pour the vegetable oil over the potato cubes and use your hands to ensure they are well coated.
Step #6: Pour the mixture of spices over the potatoes and again use your hands to ensure they are well coated.
Step #7: Bake the potatoes in your oven for 30 minutes, flipping them halfway through.
Step #8: Finally, top with chopped fresh cilantro, serve and enjoy!
FAQs
You can use any potatoes you’d like. Other great options would be red potatoes, fingerling potatoes, russet potatoes, or even sweet potatoes for a sweeter twist.
I like serving protein with these potatoes like chicken, steak or even seafood. They also pair perfectly with any Mexican dish like tacos, quesadillas, or any of my Taco Tuesday Recipes as well!
Storage Information
You can store leftovers of these Mexican Potatoes in an airtight container in your fridge for 4 days. To reheat you can do so in your microwave until everything has warmed through.
You can freeze these Mexican Potatoes for up to 2 months but note the texture may slightly change upon thawing.
Mexican Potatoes Recipe
Ingredients
- 1.5 lbs baby potatoes
- 1 clove garlic - minced
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1 1/2 Tbsp vegetable oil
- fresh cilantro - optional garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut your baby potatoes into quarters (or more depending on the size of the potato) and place them in an ice bath. Set aside.
- In a small bowl mix together all of the spices.
- Pat the potatoes dry with a paper towel and add them to a roasting pan or baking sheet.
- Pour the vegetable oil over the potatoes and use your hands to ensure they are well coated.
- Pour the mixture of spices over the potatoes and again use your hands to ensure they are well coated.
- Cook the potatoes in your oven for 30 minutes, flipping them halfway through.
- Finally, top with chopped fresh cilantro, serve and enjoy!
VIDEO
NOTES
Nutrition
Okay, 1st disclaimer: I used this recipe as a sounding board. I did not follow it precisely (explanation forthcoming0, but you get 5 stars for a killer flavor combo and for method!!! SO… first. Hubbie abruptly decided to go keto in this carb-lover’s household. Um… #rutabagatotherescue!!! For the record, the rutabaga at my local Walmart were the size of large cantelopes, and wax-coated, so took the better part of an hour to even PEEL!!! (Grrrrrrr……) And THEN slice, dice, etc. He is lucky I love him!!! lol ANYWAY, if you’ve ever worked with Rutabaga? It takes a YEAR longer than a potato to cook. Legit. I feel myself growing older…
So, I parboiled the rutabaga for, IDK, maybe 15-20 minutes, and drained well, shaking off as much water as possible. I combined the spices (I doubled them, since the rutabaga was HUGE) . I also chopped a ginormous onion into a rough-chop (not diced, just kinda chopped). Put the veggies (inc. your garlic) on a large rimmed sheet pan spritzed with nonstick cooking spray. Spritzed the veggie mixture with nonstick cooking spray and used a small wire-mesh strainer to evenly shake about half the spice mixture over the veggies. Roasted for about 20-25 minutes; stirred well. Sprayed again with my olive-oil non-stick cooking spray, and shook the rest of the spice mixture over the veggies. Roasted another 20-25 minutes.
Total cook time with the par-boiled rutabaga was an easy 40-45 minutes to really get those crisped edges and buttery insides. Onions were well and truly caramelized, with some blackened edges happening, which i adore. Spice ratios were spectacular (truly: don’t miss the smoked paprika. If you can’t find it, consider small amounts of powdered chipotle, for that great smoked flavor!!).
So, 5 stars for this!!! Sorry, for all the changes (#eyeroll rutabaga…), but it worked, and it was frigging spectacular!!! And for those who aren’t familiar with rutabaga, it is, truly, the best potato substitute overall. NOT AS FAST as cauliflower, but in hash, in roasted veggies, in a mash? This non-keto carb-lover truly cannot tell a difference. And recipes like these??? With the great spices in addition to the great texture?? Woman, if you could figure out a way to make bread keto-friendly and this easy? I’d be keto! The flavors are just superb!!! (I translated that spice ratio to some lovely boneless, skinless chicken breasts that I pan-seared, and used the Cuisinart to make a fresh tomato-serrano-olive-cilantro salsa.). Best Cinco-de-Mayo keto recipe, EVER!!! So, THANK YOU!!!
Hi Chrissie,
Okay this absolutely made my day 😂 #RutabagaToTheRescue needs to be a thing now!! I’m both impressed and slightly exhausted just reading about that peel job… those wax-coated giants are no joke. Love how you made it keto-friendly AND still got those crispy edges and caramelized onions—sounds incredible!!