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

Mexican Potatoes

An easy, budget-friendly side dish of crisp roasted potatoes seasoned with a savory blend of spices.
5 from 5 votes
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Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: CInco de Mayo, dairy free, Mexican, potatoes, side dish, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 159kcal
Author: Holly Gray

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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