Mexican Potatoes

Mexican Potatoes ~

Crisp roasted potatoes seasoned with a savory blend of spices.

Mexican Potatoes Recipe

I like this recipe because it’s easy, flavorful, and budget-friendly. Roasted Mexican potatoes are simple to make and pair well with all sorts of Mexican-style dishes. Think tacos, quesadillas, enchiladas; pretty much anywhere you would serve rice as a side. You don’t even have to peel or boil the potatoes. Just slice, toss with onions in a little olive oil and spices, then bake – that’s it!

Ingredients for Mexican Potatoes

You will need:

• 2 pounds red potatoes, cut into 1/2-inch pieces
• 1/4 cup yellow onion, diced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon cilantro, chopped

How to Make Mexican Potatoes

STEP ONE: Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.

STEP TWO: Place potatoes and onion in a large bowl. Drizzle with olive oil and toss to coat.

STEP THREE: In a small bowl, whisk together the chili powder, ground cumin, dried oregano, garlic powder, smoked paprika, salt, and ground black pepper. Adjust seasoning to taste. Sprinkle over the potatoes and onion; toss again to coat with the seasoning mixture.

STEP FOUR: Spread the potatoes and onion in an even layer onto the prepared baking sheet. Bake for 20 minutes then stir to turn the potatoes. Continue baking for an additional 10 minutes, or until the potatoes have reached your desired level of crispiness. Sprinkle with cilantro and serve hot.

More Recipes You’ll Love!

• Taco Rice
• Mexican Corn Salad
• Potato Tacos (Tacos de Papa)
• Mexican Rice and Black Beans
• Rice and Bean Tostadas

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Mexican Potatoes

An easy, budget-friendly side dish of crisp roasted potatoes seasoned with a savory blend of spices.

5 from 5 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: CInco de Mayo, dairy free, Mexican, potatoes, side dish, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 159kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 2 pounds red potatoes cut into 1/2-inch pieces
• 1/4 cup yellow onion diced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon cilantro chopped

Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.
• Place potatoes and onion in a large bowl. Drizzle with olive oil and toss to coat.
• In a small bowl, whisk together the chili powder, ground cumin, dried oregano, garlic powder, smoked paprika, salt, and ground black pepper. Adjust seasoning to taste. Sprinkle over the potatoes and onion; toss again to coat with the seasoning mixture.
• Spread the potatoes and onion in an even layer onto the prepared baking sheet. Bake for 20 minutes then stir to turn the potatoes. Continue baking for an additional 10 minutes, or until the potatoes have reached your desired level of crispiness. Sprinikle with cilantro and serve hot.

Nutrition

Calories: 159kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 245mg | Potassium: 749mg | Fiber: 3g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg

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