This mouthwatering Mexican Potatoes recipe is loaded with Mexican spices and crispy roasted potatoes. Serve as a side dish to Adobo Chicken, Pollo Asado, Carne Asada, Carne Picada or Camarones a la Diabla.
One of the best things about making Mexican recipes with potatoes is the versatility. They can be used as a side dish (with Mexican Pickled Carrots), as a component of a main dish, or even as a taco or burrito filling.
In addition, the spices and sauces can be customized to your personal preference, which always makes for a better end product.
Here are a few key ingredients required to make Mexican Potatoes. For the full list of ingredients, reference the recipe card below.
- Potatoes – Gold, red or russet potatoes work well (use leftovers to make smoked baked potatoes).
- Olive Oil – Oil is essential to get those crispy and golden edges.
- Spices – A basic mix of Mexican seasoning is utilized, but to speed things up you can always use 1.5 tablespoons of chicken taco seasoning.
- Parmesan Cheese – cheese isn’t required, but it adds a ton of richness to the dish.
Choosing the Perfect Potato
Different potatoes provide different results. Pick what you have on hand or enjoy the most:
• Russet Potatoes: Starchy with pillowy soft center.
• Red Potatoes: Firm texture with a thin skin.
• Gold Potatoes: Our favorite! Buttery, creamy with a semi-firm texture.
As mentioned above, you can pretty much omit, add or adjust the amount of any spice. Here’s the traditional mix of spices used to make a Mexican Potatoes recipe: cumin, coriander, chili powder, garlic powder, onion powder, oregano and salt.
Other non-spice flavor enhancers to consider: lime juice and fresh cilantro leaves.
5 Tips For Crispy Taters
Baked Mexican potatoes are even better when they’re uber crispy. Here are a few tips to ensure you have a nice crunch to the skin:
Tip 1 – Soak the potatoes before roasting to eliminate excess starch. This is an optional step if you have the time.
Tip 2 – Don’t go easy on the olive oil. The oil is what makes for a crispy skin above all else.
Tip 3 – Stick with a metal cookie sheet as the heat it conducts helps the texture.
Tip 4 – Don’t overlap the potatoes or overcrowd the baking sheet. The hot air needs to get in between each piece.
Tip 5 – Flip the potatoes halfway through baking so both sides get direct heat.
How To Make Mexican Potatoes
There are only two steps to make Mexican Potatoes: The full list of instructions are in the recipe card below:
Prep the Potatoes – Cut the potatoes into even chunks and coat with olive oil and spices.
Cook the Potatoes – Transfer the seasoned potatoes to the metal cookie sheet and bake for 40 min.
- Make sure to dry the potatoes after washing, or soaking, to remove as much excess water as possible. You want the potatoes to roast, not steam.
- To make this a roasted baby potatoes recipe, just swap in equal parts of your favorite varietal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Who doesn’t love a good dipping sauce? There’s a myriad of sauce recipes, like Chipotle Crema, that would be KILLER to dip these crispy taters in, including:
Mexican Recipes with Potatoes
Mexican Recipes with Potatoes are delicious and make for a great dinner. Here’s a few ways to utilize these crispy gems, other than as a side dish:
- Taco Recipes
- Carne Asada Platter
- Breakfast Skillet
- Quesadilla Recipes
- Caldo de Queso
- Ensalada de Papa
Here are a few popular variations to consider:
Crispy Roasted Sweet Potatoes
To make just replace the potatoes, in equal parts, with sweet potatoes.
Papas con Chorizo
Add 8 oz. of Mexican chorizo to a skillet pre-heated over medium-high heat. Once browned, remove all the oil, except for 1 tbsp. When the potatoes are done baking add them to the skillet, with the chorizo, and toss to coat.
To make this dish spicy, just add in red pepper flakes or cayenne pepper, to taste. I recommend starting with 1 tsp and moving up from there.
Here are some Mexican-themed drinks that would pair extremely well with this dish:
With its enticing blend of spices and easy preparation, this Mexican Potatoes recipe is sure to become a family favorite.
- 1½ lbs baby gold potatoes, halved (*Note 1)
- 2 tbsp olive oil
- ⅓ cup Parmesan cheese, finely shredded
- 1 tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp Mexican oregano
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried coriander
- optional garnish: chopped cilantro or lime juice
Optional: Soak The Potatoes
- After washing and drying the potatoes, cut them in half and transfer to a large mixing bowl. Fill the bowl with water and let the potatoes soak for 30-60 min. Drain and dry the potatoes with paper towels. (*Note 2)
Roast the Potatoes:
- Preheat the oven to 400°F.
- Wash and dry the potatoes with paper towels. Cut in half and transfer to a large mixing bowl. Add the olive oil and toss to evenly coat. Add the spices and Parmesan cheese and toss to evenly coat.
- Transfer the potatoes to a parchment paper lined baking sheet ensuring there is a little bit of space between each potato. Don't overcrowd.
- Bake for 40 minutes, flipping halfway through. Use a fork to make sure the potatoes are cooked throughout. Remove from the oven and serve immediately for best texture.