Crispy Mexican Potatoes Recipe

Spicy Roasted Potatoes

Some recipes just steal the spotlight, even when they’re supposed to be the side dish. These Crispy Mexican Potatoes are exactly that. They’re golden, smoky, and perfectly seasoned with cumin, paprika, and chili, making every bite crunchy on the outside and fluffy inside.
I first made them on a lazy Sunday morning when I wanted something extra with my breakfast tacos, and let’s just say, the potatoes were gone long before the eggs. They’re the perfect addition to burritos, tacos, or even a simple brunch spread. Once you try them, you’ll find yourself roasting a batch just to snack on straight from the tray.

Quick Recipe Overview

Why You’ll Love This Recipe

• Crispy perfection: Each potato cube roasts to a golden crunch that’s incredibly satisfying.
• Packed with flavor: The blend of chili, cumin, and smoked paprika gives bold, authentic Mexican taste.
• Versatile: Works with tacos, burritos, breakfast plates, or as a snack on its own.
• Simple ingredients: You probably already have everything you need in your pantry.
• Family favorite: Everyone loves these, from spice lovers to picky eaters.

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Crispy Mexican Potatoes Recipe

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• Author: Laurel
• Total Time: 55 minutes
• Yield: 2–3 portions 1x

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Description

Crispy Mexican Potatoes are golden, spicy, and full of flavor. Seasoned with chili, cumin, and smoked paprika, they’re the perfect side dish for tacos, burritos, or brunch. Crunchy on the outside and fluffy inside, these potatoes bring a fiesta to your plate.

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Ingredients

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• 4 medium white potatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder or cayenne pepper (adjust to your spice preference)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 handful cilantro, chopped
• Optional: fresh lime juice for serving

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Instructions

1. Preheat the oven to 425°F (220°C).

2. Peel and chop the potatoes into small cubes, then place them in a saucepan with cold water just to cover.

3. Parboil for 10–15 minutes until fork tender. Drain, then cover the pan and shake gently to rough up the edges.

4. While the potatoes boil, pour olive oil into a baking tray and warm it in the oven for 5 minutes.

5. Add the drained potatoes to the hot tray, sprinkle with smoked paprika, cumin, garlic salt, onion powder, chili powder, salt, and pepper. Stir gently to coat.

6. Roast for 30–40 minutes, turning halfway through, until golden and crispy.

7. Top with fresh cilantro and a squeeze of lime juice before serving.

Notes

Best served fresh from the oven. Store leftovers in an airtight container for up to 2 days and reheat in the oven at 400°F for 10 minutes to restore crispiness. Parboiling helps the potatoes get that perfect crunchy edge.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 1 portion
• Calories: 314
• Sugar: 3g
• Sodium: 1364mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 7g
• Protein: 7g
• Cholesterol: 0mg

Ingredients

• 4 medium white potatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder or cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 handful cilantro, chopped
• Optional: fresh lime juice for serving

Ingredient Tips Table

Step-by-Step Instructions

1. Prepare the Potatoes: Peel and chop the potatoes into small cubes. Place in a saucepan and cover with cold water.
2. Parboil: Boil for 10–15 minutes until just fork-tender. Drain, then place a lid on the pan and shake gently to rough up the edges. This helps them crisp in the oven.
3. Preheat the Tray: Pour olive oil into your baking tray and warm it in the oven for 5 minutes.
4. Season: Carefully add the potatoes to the hot tray. Sprinkle in smoked paprika, cumin, garlic salt, onion powder, chili powder, salt, and pepper. Stir gently to coat.
5. Roast to Perfection: Roast for 30–40 minutes at 425°F (220°C), turning halfway through, until the potatoes are golden and crispy.
6. Finish and Serve: Top with fresh cilantro and a squeeze of lime juice before serving.

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Helpful Tips

• Don’t overcrowd the baking tray, the potatoes need space to crisp properly.
• Roughing up the edges after boiling helps them develop that perfect crunch.
• Use a preheated pan, it gives an instant sizzle that helps the crust form.
• Flip halfway through baking for even browning.

Expert Tips for the Best Results

• Dry the potatoes well: Moisture prevents crispiness, so drain them completely before roasting.
• Use high heat: Roasting at 425°F ensures crispy edges and fluffy centers.
• Add a spice twist: Try adding a pinch of smoked chipotle or Tajín for extra depth.
• Serve immediately: These potatoes taste best fresh out of the oven while they’re still sizzling.

Recipe Variations

• Cheesy Mexican Potatoes: Sprinkle shredded cheddar or cotija cheese in the last few minutes of baking.
• Breakfast Potatoes: Add diced bell peppers and onions before roasting for a breakfast-style twist.
• Street Style Potatoes: Top with crema, queso fresco, and hot sauce for a loaded snack.
• Sweet Potato Version: Swap in cubed sweet potatoes for a touch of natural sweetness.

Make Ahead & Storage Tips

These potatoes are best fresh, but you can parboil them in advance and refrigerate for up to 24 hours. Roast when ready to serve. Leftovers can be stored in an airtight container for up to 2 days and reheated in the oven to restore crispiness.

Serving Suggestions

Serve your crispy Mexican potatoes as a side for tacos, burritos, or fajitas. They’re also amazing with eggs for brunch or tucked inside breakfast burritos. For gatherings, serve them in a rustic bowl with lime wedges and extra cilantro for color.

Pairing Ideas

Pair with fresh salsa, guacamole, or a drizzle of Mexican crema. They also go great with grilled chicken, carne asada, or even a simple salad. For drinks, a chilled lime margarita or sparkling agua fresca complements the spices beautifully.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 400°F for 10–12 minutes to bring back the crispiness. Avoid microwaving since it softens the texture.

Frequently Asked Questions (FAQs)

1. Can I make these potatoes in an air fryer?
Yes, air fry at 400°F for 18–20 minutes, shaking halfway through.
2. Can I skip parboiling?
You can, but parboiling helps achieve the best crispy edges and soft centers.
3. What type of potatoes work best?
White or Russet potatoes work great, Yukon Golds also crisp beautifully.
4. Can I make them less spicy?
Absolutely, use mild chili powder or skip the cayenne for a milder flavor.
5. Can I make them ahead?
Yes, parboil ahead and roast just before serving. They’ll still come out crispy.
6. What can I serve with these?
They pair perfectly with tacos, grilled meats, or as a brunch side.
7. Are they vegan?
Yes, this recipe is naturally vegan and gluten-free.

Nutrition Info

🌽 More Mexican Favorites to Try:
Bring the fiesta to your table with my Elote Mexican Street Corn. It’s a delicious balance of creamy, cheesy, and spicy flavors that pairs beautifully with these crispy potatoes for the ultimate side dish duo.

Conclusion

These Crispy Mexican Potatoes are everything you want in a side dish: bold, crunchy, and bursting with flavor. Whether tucked into tacos, piled on a plate beside grilled chicken, or served as a snack, they’ll add that irresistible touch of spice and crunch to any meal.