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Mexican Potatoes

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Crispy, golden Mexican potatoes seasoned with bold spices, garlic, and fresh herbs for a flavorful and versatile side dish perfect for breakfast, tacos, or dinner plates.

Ingredients

  • 2 pounds potatoes (Yukon Gold or Russet), diced into small cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon fresh lime juice (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Place the diced potatoes in a large bowl and drizzle with olive oil.
  3. Add chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
  4. Spread the potatoes in a single layer on the prepared baking sheet, making sure not to overcrowd.
  5. Roast for 30–35 minutes, flipping halfway through, until golden brown and crispy on the outside and tender inside.
  6. Remove from the oven and sprinkle with fresh cilantro and lime juice if desired before serving.

Notes

  • For extra crispiness, soak diced potatoes in cold water for 20 minutes, then dry thoroughly before seasoning.
  • Add diced bell peppers or onions for more flavor and color.
  • Cook in a skillet over medium heat for 20–25 minutes if you prefer stovetop preparation.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in the oven or air fryer to maintain crispiness.

Nutrition

Find it online: https://cookedbymaya.com/mexican-potatoes/