Mexican Potatoes

Mexican potatoes remind me of a summer evening when I craved something spicy and full of flavor because we were grilling outside with friends. I tossed baby potatoes with smoky chili powder, roasted them until crisp, and topped them with fresh green onions. The aroma was irresistible, and they became the star side dish of the night.

Since then, I’ve made them regularly because they’re easy, bursting with flavor, and pair well with so many dishes. These potatoes are crispy on the outside, tender inside, and coated with a perfect blend of Mexican spices.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Baby potatoes – Roasted to golden perfection
• Olive oil – Helps the seasoning stick and adds crispiness
• Chili powder – Gives a smoky, spicy kick
• Paprika – Adds color and mild sweetness
• Garlic powder – Infuses rich flavor
• Onion – Adds a slightly sweet roasted taste
• Bell peppers – Roasted alongside potatoes for extra flavor
• Green onions – For fresh garnish and brightness
• Salt and pepper – To season everything perfectly
• Tools You’ll Need
• Baking sheet – To roast potatoes evenly
• Mixing bowl – To toss potatoes with oil and spices
• Knife – To chop vegetables
• Cutting board – For prepping ingredients
• Oven – To achieve that crispy roasted texture

Instructions

Step 1

I start by preheating the oven to 425°F and lining a baking sheet with parchment paper.

Step 2

I cut baby potatoes into halves or quarters and toss them in olive oil, chili powder, paprika, garlic powder, salt, and pepper.

Step 3

I spread the seasoned potatoes in a single layer on the baking sheet.

Step 4

I add chopped onions and bell peppers around the potatoes for extra flavor.

Step 5

I roast for 25-30 minutes, flipping halfway through, until the potatoes are crispy and golden.

Step 6

I remove them from the oven, sprinkle fresh green onions on top, and serve immediately.

Tips

I sometimes squeeze a little lime juice over the hot potatoes for a zesty finish. For extra heat, add cayenne pepper or crushed red pepper flakes. You can also sprinkle queso fresco or cotija cheese on top for a Mexican twist.

Ways to Serve

These potatoes are perfect as a side for grilled meats, tacos, or breakfast eggs. They also make a fantastic addition to burrito bowls or salads.

Frequently Asked Questions

Can I make Mexican potatoes ahead of time?

Yes, roast them ahead and reheat in the oven to keep them crispy.

Can I use sweet potatoes instead?

Absolutely, they work great with the same seasoning.

Can I cook these in an air fryer?

Yes, air fry at 400°F for about 15-18 minutes, shaking the basket halfway through.

See You in the Kitchen

I hope you try these Mexican potatoes because they’re bold, crispy, and full of flavor. They’ll quickly become one of your favorite side dishes!

Happy Cooking!

Print