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.
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 your spice preference)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 handful cilantro, chopped
- Optional: fresh lime juice for serving
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