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Mexican potatoes on pan

Get the Recipe: Mexican Potatoes

These Mexican potatoes are spicy and so flavorful! They are a great side dish or appetizer. These seasoned potatoes are easy, healthy and delicious!
5 from 6 votes

Ingredients

Instructions 

  • 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!

Notes

  • 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.
Calories: 242kcal, Carbohydrates: 41g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 309mg, Potassium: 978mg, Fiber: 5g, Sugar: 2g, Vitamin A: 99IU, Vitamin C: 46mg, Calcium: 32mg, Iron: 2mg