Healthy 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!
What are Mexican Potatoes?
It’s no secret that I have a love affair with crispy potatoes.. they’re kinda my thing.. and I’ve got a slew of recipes to prove it:
Mexican Potato Recipe Ingredients
To make roasted Mexican potatoes you’ll need:
- potatoes
- olive oil
- spices: salt, pepper, garlic powder, onion powder, paprika, chili powder, cumin, cinnamon.
We use my taco seasoning to season the potatoes!
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Mexican Potatoes:
To make roasted Mexican Potatoes
- Cut your potatoes into small cubes.
- Once the potatoes have been cut, mix together your spices.
- Toss potatoes, spices and olive oil in a large bowl. Lay out on a parchment lined baking sheet + bake!
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!
Substitutions for Mexican Potatoes
Potatoes: Any potato will work in this recipe, but see below for the best potatoes for roasting. We like roasted russet potatoes and that’s what we used for this recipe!
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 taco seasoning.
Oil – You can use coconut oil or avocado oil. I like olive oil best.
Tips for making this crispy Mexican Potato Dish
Getting crispy potatoes isn’t as difficult as you’d think! Here are a few things to do for super crispy roasted potatoes in the oven:
- Cut the potatoes into 1/2 inch small 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 temp. 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!
What are the best potatoes for roasting?
Starchier potatoes like russet and sweet potatoes are great for roasting because they are most absorbent.
You can use red skinned or fingerling potatoes in this recipe and it will be equally as delicious but may not be as crispy!
Storing and reheating this Mexican potato dish
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.
If you love Mexican food/flavors, you’re going to love these potatoes.
I think they’re subtle enough that they go with pretty much any meal, but I’ve included some of my favorites for you to try them with!
Mexican Potato FAQs
Yes, you can make Mexican potatoes in the air fryer. Air fry at 400 for 20 -25 minutes, shaking the basket half way through.
Yes, you can use taco seasoning in place of spices. Taco seasoning is a mix of chili powder, paprika, garlic powder, salt, pepper and cumin. Check out this taco seasoning recipe.
No, you don’t need to soak potatoes before roasting! Potatoes will get perfectly crispy in the oven without soaking beforehand.
Delicious Crispy Potato Recipes:
- Crispy Dijon Roasted Potatoes
- Smashed Potatoes
- Crispy Garlic Thyme Roasted Sweet Potatoes
- Sheet Pan Crispy Roasted Potatoes
- Spiralized Rosemary Potatoes
And now… I’ve got a new one to add to the list: these crispy mexican potatoes. They *might* just be my new favorite roasted potato. Mainly because they combine two of my favorite things: taco seasoning and carbs.
Recipes to pair these Mexican Potatoes with:
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 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 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.
Katie says
I made these last night for something different to go with taco tuesday – so good!!
The Clean Eating Couple says
Love that you included them with your tacos!! So yummy! Glad you liked them!
Chrissy says
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!
The Clean Eating Couple says
Glad you like them, Chrissy!! Such a good idea to serve with vegan tacos – that sounds delicious!!
Tory says
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!
The Clean Eating Couple says
so glad you liked them, Tory!
Clara says
The potatoes turned out super crispy and delicious 🙂 I’ve combined them with a chili sin carne wichtig I highly recommend.
The Clean Eating Couple says
So glad you liked them! I love serving these with chili 🙂
Lynn says
Making tonight with shrimp tacos. Do I have to peel the potatoes?
The Clean Eating Couple says
You can if you want but we don’t ever peel potatoes when roasting!
Julie Bell says
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.
The Clean Eating Couple says
So happy you liked them, Julie!
Sam says
Made these as another side to a Chilli Con Carne. I cooked them in the Air Fryer for 20 mins on 190c. Perfect.
KariLynn says
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.
Jess Coplans says
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.