Mexican Potatoes Recipe
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Mexican Potatoes are the perfect side dish! Roasted to crispy perfection, paleo, whole30 and absolutely delicious – they go with everything!
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Feeling bored with your normal dinner side dishes? These Mexican Potatoes are for you!
These potatoes are perfectly crispy on the outside and seasoned with your favorite taco-inspired flavors. You’re going to love them!
liz’s Tips for making mexican potatoes
- Cut the potatoes into 1/2 inch pieces so they can get browned on all edges. Larger pieces will work, but will need more time.
- Make sure you evenly coat all the potatoes with olive oil and spices. The olive oil will help the potatoes get crispy when roasting!
- You want your oven to be at a high temperature. Roasting the potatoes at 450° for almost an hour is what will give them that perfectly crunchy outside! If your potatoes don’t seem crispy after 40 minutes, maybe give them a few more minutes or broil them. Everyone’s oven is a little different, and yours just may require a few more minutes!
Ingredients
Substitutions
Potatoes: Any potato will work in this recipe. We like roasted russet potatoes and that’s what we used for this recipe! Starchier potatoes, like russet and sweet potatoes, are great for roasting because they are most absorbent. You can use red skinned, yukon gold, or fingerling potatoes in this recipe, and it will be equally as delicious, but may not be as crispy!
Spices: You can use any combo of spices in this recipe. Feel free to omit garlic/onion, or salt + pepper to your taste. You can also use 1 tablespoon of your favorite spice blend or check out our favorite homemade taco seasoning.
Oil: You can use coconut oil or avocado oil. I like olive oil best.
Other roasted potato versions: Garlic Parmesan Roasted Potatoes
How to Make Mexican Potatoes
- Cut your potatoes into small cubes.
- Mix together your spices.
- Toss potatoes, spices, and olive oil in a large bowl.
- Lay out on a parchment lined baking sheet.
- Bake until crispy.
Important Note: This is not an authentic Mexican recipe. My goal is always to share recipes that are a bit healthier and made with affordable, accessible ingredients so everyone can enjoy them regardless of their food allergies or dietary restrictions. If you’re looking for an authentic Mexican potatoes recipe check out this recipe!
Can I make Roasted Mexican Potatoes in an Air Fryer?
Yes. Air fry at 400° for 20 -25 minutes, shaking the basket halfway through.
Storing and reheating
Storage: These potatoes are best stored for 5 days in an air tight container in your refrigerator.
Freezing: I haven’t tried freezing this potato recipe!
Reheating: I have reheated them in the toaster oven, oven, or a pan to reheat. If you microwave them, they will not be as crispy, but they’re still tasty!
To reheat in your oven or toaster oven: Set the oven to 350°. Line a baking sheet with parchment paper or a Silpat liner. Place in the oven for 5-10 minutes, tossing halfway, until potatoes are warm and crisp on the outside.
To reheat in a pan: Spray your pan lightly with olive oil. Turn up to high heat. Add potatoes to the pan. Heat for 4-5 minutes, until potatoes are crisp on the outside, stirring occasionally.
how to serve
I think these Mexican potatoes are subtle enough that they go with pretty much any meal, but I’ve included some of my favorites for you to try them with:
- Salsa Verde Chicken, Chicken Tacos, or Chicken Fajitas
- Cast Iron Steak (pictured below)
- Slow Cooker Whole Chicken, Crock Pot Turkey Breast or Crockpot Pulled Pork
- Taco Casserole or Taco Skillet
- Pinto Beans
- as breakfast potatoes with a Potato Crust Quiche
more Delicious Potato Recipes:
Mexican Potatoes
Ingredients
- 4 cups (1.5 lbs) russet potatoes cut in ½ inch square cubes
- 1/8 cup olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 450 + line a baking sheet with parchment paper or a silpat baking sheet.
- Cut potatoes and mix together spices. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated.
- Spread out potatoes on lined baking sheet.
- Bake for 25 minutes. Flip/stir potatoes to make sure sides are getting evenly roasted. Bake for additional 15-20 minutes until potatoes are browned.
- If your potatoes are not getting crispy, turn your oven to broil for a few minutes, making sure to watch that they don’t burn.
My husband wanted more! 🙂 Really tasty side dish. Careful with the cinnamon, but the warm spice was very nice. I only baked mine (2 C worth) for about 16 minutes, baby red potatoes, and they were perfect.
My husband and I loved these! I was super hesitant with cinnamon being an ingredient. It sounded so weird. But they were delicious! I wanted to keep going back for more. We made them with tacos and I mixed them into my taco meat and toppings rather than eating a taco in a shell or with chips.
Made these as another side to a Chilli Con Carne. I cooked them in the Air Fryer for 20 mins on 190c. Perfect.
I love making potato burritos and this made them better than ever. That touch of cinnamon might be subtle, but definitely takes these to the next level..My new favorite Mexican potatoes.
So happy you liked them, Julie!
Making tonight with shrimp tacos. Do I have to peel the potatoes?
You can if you want but we don’t ever peel potatoes when roasting!
The potatoes turned out super crispy and delicious 🙂 I’ve combined them with a chili sin carne wichtig I highly recommend.
So glad you liked them! I love serving these with chili 🙂
Delicious and easy! Was looking for a recipe to use only what I had at home, this got the job done! Thanks Clean Eating Couple!
so glad you liked them, Tory!
I LOVE this recipe! It’s the perfect side for vegan tacos. I bring them with for work, and they heat up well in the microwave. Love!
Glad you like them, Chrissy!! Such a good idea to serve with vegan tacos – that sounds delicious!!
I made these last night for something different to go with taco tuesday – so good!!
Love that you included them with your tacos!! So yummy! Glad you liked them!