Mexican Potatoes – Crispy, Spiced, and Seriously Addictive
These Mexican Potatoes are your new favorite side dish—crispy on the outside, fluffy on the inside, and coated in bold, smoky spices. Perfect with tacos, burritos, grilled meats, or even as a snack with a creamy dip. They’re oven-roasted, easy to make, and packed with flavor in every bite.
🌶 Why You’ll Love Them:
- Crispy roasted texture without frying
- Budget-friendly and simple ingredients
- Packed with smoky, zesty spices
- Great as a side or loaded snack
🥔 Ingredients:
- 2 lbs baby potatoes, halved (or russets, chopped)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: lime juice, chopped cilantro, cotija cheese for topping
🔥 Instructions:
- Preheat Oven:
Set oven to 425°F (220°C). Line a baking sheet with parchment paper. - Prep the Potatoes:
In a large bowl, toss potatoes with olive oil and all the spices until evenly coated. - Roast:
Spread potatoes in a single layer on the sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges. - Finish:
Squeeze fresh lime over the potatoes and top with chopped cilantro and cotija if desired.
💡 Tips & Variations:
- Extra crispy? Soak chopped potatoes in water for 30 minutes, then dry well before seasoning.
- Want heat? Add a pinch of cayenne or crushed chili flakes.
- Make it a meal: Serve with eggs, avocado, and salsa for a loaded Mexican breakfast bowl.
