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Spicy Roasted Mexican Potatoes

Close-up of crispy, seasoned Mexican potatoes garnished with fresh parsley in a white bowl.
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Make crispy, oven-roasted potatoes seasoned with a bold, spicy blend perfect as a side dish for tacos or breakfast.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. This is your seasoning mix.
  3. Add the cubed potatoes to the bowl. Drizzle with olive oil. Toss everything together until the potatoes are evenly coated with the oil and seasoning.
  4. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for crispier results.
  5. Roast for 25 to 35 minutes, flipping the potatoes halfway through the cooking time, until they are golden brown and crispy on the outside and tender inside.
  6. Remove from the oven. Sprinkle with fresh cilantro before serving.

Notes

  • For extra crispiness, you can soak the cut potatoes in cold water for 30 minutes, drain them well, and pat them completely dry before seasoning.
  • If you prefer an air fryer method, cook at 380°F (195°C) for 15 to 20 minutes, shaking the basket every 5 minutes.
  • To make Cheesy Mexican Potatoes, sprinkle 1/2 cup of shredded Monterey Jack or cheddar cheese over the potatoes during the last 5 minutes of roasting.

Nutrition

Find it online: https://flavorzine.com/mexican-potatoes-spicy-roasted-recipe/