Make these flavorful Mexican Potatoes in the oven for a crispy, zesty side dish perfect for weeknights or gatherings. This recipe uses simple seasonings for bold taste.
Author:rosasterling
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Side Dish
Method:Oven Roasting
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 lbs Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for extra heat)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the cubed potatoes and olive oil. Toss until the potatoes are evenly coated.
In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne pepper, if using. This is your Mexican seasoning blend.
Sprinkle the seasoning mix over the oiled potatoes. Toss well until every piece is coated with the spices.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crispiness.
Roast for 25 to 35 minutes, flipping the potatoes halfway through the cooking time. The potatoes are done when they are tender inside and crispy and golden brown on the outside.
Serve immediately as a taco side dish or enjoy them as a flavorful potato taco filling idea.
Notes
For air fryer Mexican potatoes, cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
If you want cheesy fiesta potatoes, sprinkle shredded Monterey Jack cheese over the potatoes during the last 5 minutes of baking.
To make Papas con Chile, toss the finished potatoes with a small amount of mild green chili sauce before serving.