Easy Roasted Mexican Potatoes

Easy Roasted Mexican Potatoes

Spice up your potato game with our easy and flavorful Mexican potato recipe. With just a few simple ingredients, enjoy a satisfying dish that's perfect as a side or a main course. Gluten-free and vegan.

Prep time includes soaking.

Course Side Dish

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 35

Cook Time 35

Total Time 1 10

Servings

Calories 133kcal

Author Tessa

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!

To store: Keep leftovers in an airtight container in the refrigerator for 2-3 days.

To reheat: Preheat the oven to 400 degrees Fahrenheit. Place potatoes in the hot oven on a lined sheet pan and cover with aluminum foil. Heat until warm, taking off the foil in the last couple of minutes.

You can reheat in the microwave but potatoes will lose the crispness.

Nutrition