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Homemade Mexican Potatoes photo

Mexican Potatoes

These Mexican Potatoes are a flavor explosion! Crispy, spiced, and absolutely delicious, they’re the perfect side for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds baby yellow or red potatoes halved or quartered
  • 1/4 cup olive oil
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/4 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/3 cup chopped fresh cilantro

Equipment

  • Baking sheet
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). A hot oven is key for achieving crispy potatoes.
  2. Wash and scrub your baby potatoes thoroughly. Cut them in halves or quarters, ensuring they are of similar size for even cooking.
  3. In a large mixing bowl, combine the olive oil, chili powder, ground cumin, dried oregano, paprika, onion powder, garlic powder, and kosher salt. Whisk until well blended.
  4. Add the halved or quartered potatoes to the bowl and toss well to coat them evenly with the spice mixture.
  5. Spread the seasoned potatoes evenly on a baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.
  6. Once the potatoes are done, remove them from the oven and sprinkle with freshly chopped cilantro. Serve hot and enjoy the burst of flavors!

Notes

  • Cut the potatoes into even sizes to ensure they cook uniformly.
  • Don’t overcrowd the baking sheet; this can lead to steaming instead of roasting.
  • Use parchment paper for easy clean-up and to prevent sticking.