Spice up your potato game with our easy and flavorful Mexican Potatoes recipe. With just a few simple ingredients, enjoy a satisfying dish that's perfect as a side or a main course. Gluten-free, dairy-free, vegan.
Spicing up plain potatoes is a great way to enhance a side dish. These Mexican potatoes do just that!
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Why you'll love this recipe
- Simple ingredients
- Makes a delicious side dish
- Gluten-free and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Yukon gold potatoes - Yukon golds are my potato of choice but any gold or yellow potatoes will work great. They all have a similar starch content, thin skin, and yellow flesh. They are some of the best kinds for making crispy roasted potatoes.
Russet or red varieties can be subbed if needed. (Red ones are great in this potato salad recipe!)
Olive oil - This will help coat our starchy veggies and help them crisp up. Avocado oil can be substituted.
Seasonings (chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, salt) - Making a homemade blend of spices ensures there are no additives or gluten-containing ingredients. This also lets you easily adjust if you are low on a particular spice.
Step-by-step ingredients
Before you start: Line a large baking sheet with parchment paper. Halve and quarter potatoes.
Step 1: Place cut potatoes in a large bowl and cover them with cold water. Allow to soak for 30 minutes then drain and rinse.
Step 2: In a small bowl, mix together all of the spices, black pepper, and salt.
Step 3: Place the taters back into the large bowl and drizzle with olive oil. Toss until evenly coated. Sprinkle the spice blend over the mixture and toss again until evenly coated.
Step 4: Spread them out in a single layer on a baking sheet. Bake for a cooking time of 35-40 minutes until the roasted vegetables are golden brown and crispy.
Tips
- Soaking in cold water will help remove excess starch. Be sure to pat dry with a paper towel after draining and rinsing.
- These crispy Mexican potatoes are best the day they are made, fresh out of the oven!
Serving suggestions
There are so many ways to enjoy these spicy taters!
- Add a dollop of sour cream
- Make it the main dish by using them for potato tacos
- Serve with ranch dressing
- Use leftover seasoned taters for breakfast with regular bacon or mushroom bacon.
- Drizzle some vegan queso or avocado lime dressing on top.
FAQs
Yes! Using taco seasoning is a great way to cut down on prep time or substitute when you don't have all the ingredients. Substitute one tablespoon of taco seasoning for the homemade blend in the recipe.
No! This is a great step in making them nice and crispy, but this recipe will cook up just fine without soaking.
No! The peels can stay on. Especially when using the Yukon gold or yellow variety, the skin is thinner and crisps up nicely.
If you love potatoes, you must try these roasted sweet potatoes and the recipes below!
More potato recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Easy Roasted Mexican Potatoes
Ingredients
- 1.5 pounds (24oz) Yukon gold potatoes, halved and quartered or gold or yellow potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ¼ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon salt
- pinch of cayenne pepper
Instructions
- Place cut potatoes in a large bowl and cover them with cold water. Allow to soak for 30 minutes (or overnight), then drain and rinse. Pat dry.
- Line a large baking sheet with parchment paper. Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl, mix together all of the spices, black pepper, and salt.
- Place the potatoes in a large bowl and drizzle with olive oil. Toss until evenly coated. Sprinkle the spice blend over the potatoes and toss again until the potatoes are coated with the spices.
- Spread the potatoes out in a single layer on a baking sheet.
- Roast in the oven for 35-40 minutes or until golden brown and crispy. At the 15-minute mark, remove from oven, flip potatoes, and return to the oven to finish roasting.
Notes
- Soaking in cold water will help remove excess starch. Be sure to pat dry with a paper towel after draining and rinsing.
- These are best the day they are made, fresh out of the oven!
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