These Mexican potatoes are incredibly flavorful! They are easy to make and mostly hands off. These crispy potatoes are great as a side dish or appetizer. They roast for only 30 minutes and they come out crispy and delicious every time!
Why You’ll Love This Recipe
- These Mexican potatoes are loaded with flavor.
- They are quick and easy to make.
- Pair with classic Mexican dishes like tacos, burritos and enchiladas.
- These potatoes also pair well with eggs, chicken and steak.
- They are great for breakfast, lunch and dinner.
- Serve as a side dish or appetizer.
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, Vegan, nut free and sugar free.
- Check out these Air Fryer Diced Potatoes for another great recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for Mexican potatoes. Scroll down to the recipe card for full ingredients list and instructions.
Use Russet or Yukon gold potatoes for best results. They are great for roasting. If needed, baby red potatoes are another great option. Be sure to wash and completely dry potatoes before cubing.
A little olive oil helps crisp up the potatoes. In addition, the oil creates that beautiful golden color. Use avocado oil, melted butter, melted ghee or coconut oil in its place.
Both sea salt and black pepper add a subtle flavor.
Paprika is spicy and adds a great flavor. Feel free to add more or less to suit your taste preference.
Chili powder is another spicy seasoning. For a more mild overall flavor, either omit entirely or add in only a pinch.
Onion powder mimics the flavor of onion. It is best used in savory dishes and adds a great onion flavor to these potatoes.
Lastly, garlic powder really elevates the overall flavor. Feel free to use freshly minced garlic if desired.
Taste & Texture
These Mexican potatoes taste like potatoes with taco seasoning. They are way more flavorful than regular roasted potatoes. In addition, they are relatively spicy.
The potatoes are crispy on the outside. They are soft and tender on the inside.
How to Make
First, preheat oven to 425 degrees Fahrenheit. Line a rimmed baking pan with parchment paper.
Wash and dry potatoes. Then, slice into 1 inch cubes.
In a large bowl, add cubed potatoes, oil and all seasonings. Toss until potatoes are completely coated.
Arrange potatoes in a single layer on lined pan.
Roast for 30 minutes or until potatoes are crispy on the outside and fork tender. For crispier potatoes, broil on high for 1 to 2 minutes, watching closely.
Finally, remove from oven. Serve Mexican potatoes hot and fresh!
Air Fryer Method
To make these Mexican potatoes in your air fryer, follow these steps.
- Preheat air fryer to 390 degrees Fahrenheit.
- Toss cubed potatoes with oil and all seasonings.
- Arrange in one even layer in air fryer basket or pan.
- Air fry for 15 minutes.
- Then, check potatoes. If they are not fork tender, air fry for another 5 to 7 minutes.
- Finally, remove and enjoy!
Expert Tips & Tricks
For best results, use Yukon gold or Russet potatoes. These potatoes have a high starch content and become crispy when roasting.
Chop into 1 inch pieces.
Do not skimp on the seasonings.
Toss potatoes, oil and seasonings until potatoes are completely coated.
Arrange the potatoes in a single layer on lined baking sheet.
Roast until potatoes are crispy on the outside and fork tender on the inside.
Extra Crispy Potatoes
To make extra crispy potatoes, follow these steps.
Chop potatoes into equal sizes. This prevents some potatoes from overcooking while others undercook.
For crispier potatoes, use slightly more oil. This really helps the potatoes become golden and crispy.
A hot oven yields crispy potatoes. This recipe calls for the oven at 425 degrees Fahrenheit. This leads to golden crispy results.
Additionally, broil the potatoes on high for 1 to 2 minutes after roasting. This simple step will make the potatoes even more crispy. Watch very closely. Broiling can easily turn into burning.
How to Serve & Store
Serve Mexican potatoes hot from the oven!
Serve with salsa, ketchup, guacamole or queso. This potatoes are spicy, so keep that in mind.
Feel free to drizzle taco sauce on top.
They pair well with traditional Mexican dishes like tacos, burritos and enchiladas. Or, try them with these Cheese Quesadillas.
Toss them into a Taco Salad for a fun addition.
Store leftovers in the fridge for up to 4 days.
Reheat in the oven at 350 degrees Fahrenheit until warmed.
Frequently Asked Questions
Use oil for roasting. In addition, a hot oven yields crispy potatoes. Broiling for 1 to 2 minutes creates extra crispy roasted potatoes.
Russet and Yukon gold potatoes are great for roasting.
Dip in salsa, ketchup, guacamole or queso.
There is no need to peel the potatoes.
You May Also Like
- Gluten Free Taco Pasta Salad
- Easy Whole30 Taco Soup
- Whole30 Mashed Potatoes
- French Fries
- Instant Pot Whole Chicken
If you make this Mexican potatoes recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Side Dish Recipes.
Get the Recipe: Mexican Potatoes
- First, preheat oven to 425 degrees Fahrenheit. Line a rimmed baking pan with parchment paper.
- Wash and dry potatoes. Slice into 1 inch cubes.
- In a large bowl, add cubed potatoes, oil and all seasonings. Toss until potatoes are completely coated.
- Arrange potatoes in a single layer on lined pan.
- Roast for 30 minutes or until potatoes are crispy on the outside and fork tender. For crispier potatoes, broil on high for 1 to 2 minutes, watching closely.
- Finally, remove from oven. Serve hot and fresh!
- Both Russet potatoes and Yukon gold potatoes are great for roasting.
- If needed, baby red potatoes are another great option.
- Do not skimp on the seasonings. These potatoes are meant to be very flavorful!
- With that said, feel free to adjust exact amounts of seasonings to suit your taste.
- Roast until potatoes are crispy on the outside and fork tender.
- There is no need to flip the potatoes.
- Store leftovers in the fridge for up to 4 days.
- To reheat, spread potatoes on a lined pan. Reheat at 350 degrees Fahrenheit for 5 to 7 minutes.
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