Mexican Potatoes

Mexican potatoes first became a staple in my kitchen after a friend brought them to a backyard barbecue and I instantly fell in love with their smoky bold flavor and vibrant colors. I couldn’t stop reaching for more and when I asked what was in them she smiled and said “just potatoes with a little heat and love.” That same night I tried recreating them at home and now they’ve become one of my most-requested sides.

They’re crispy on the outside and tender inside tossed with spices and colorful bell peppers then finished with crumbled cheese and fresh cilantro. What I love most is that they’re so versatile – perfect for breakfast lunch or dinner and always a hit whether I’m feeding family or a crowd.

Ingredients

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

• Baby potatoes – They roast up beautifully with a crispy skin and soft center.
• Red and yellow bell peppers – Add sweetness and vibrant color.
• Red onion – Gives a sharp caramelized bite that balances the dish.
• Olive oil – Helps everything roast to perfection and carries the seasoning.
• Chili powder – Brings that signature smoky heat.
• Cumin – Adds warmth and earthiness.
• Paprika – Gives the potatoes a subtle peppery flavor and rich color.
• Garlic powder – Rounds out the spice mix with savory depth.
• Salt and pepper – Essential for balance and flavor.
• Cotija or feta cheese – Crumbles beautifully over the hot potatoes for a creamy, salty finish.
• Fresh cilantro – Brings a burst of color and brightness.
• Tools You’ll Need
• Large baking sheet – Gives the potatoes space to roast evenly and crisp up.
• Mixing bowl – For tossing the vegetables with oil and spices.
• Sharp knife – To cut the potatoes and peppers evenly.
• Cutting board – Keeps prep neat and organized.
• Spatula or tongs – For flipping the potatoes halfway through roasting.

Instructions

Step 1: Preheat and Prep

I start by preheating the oven to 425°F then I wash and halve the baby potatoes and slice the peppers and red onion into strips.

Step 2: Toss with Spices

In a large bowl I combine the potatoes, bell peppers, and onion with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. I toss everything together until evenly coated.

Step 3: Roast to Crispy Perfection

I spread the mixture in a single layer on a baking sheet and roast for 25–30 minutes tossing halfway through so the potatoes get golden and the peppers soften and caramelize.

Step 4: Add Finishing Touches

Right after pulling them from the oven I sprinkle the potatoes with crumbled cotija or feta cheese and a generous handful of chopped cilantro. I give everything a light toss and serve hot.

Tips

For extra crispiness I make sure not to overcrowd the pan – using two baking sheets if needed. If I want a spicier version I add a pinch of cayenne or top with sliced jalapeños after baking. And leftovers? They’re amazing in breakfast burritos or reheated with a fried egg on top.

Ways to Serve

These Mexican potatoes are perfect on their own as a side or you can turn them into a meal by adding grilled chicken, steak, or eggs. I also love serving them in tacos or as part of a grain bowl with avocado and lime. They’re incredibly versatile and delicious at any time of day.

Frequently Asked Questions

Can I make Mexican Potatoes ahead of time?

Yes just roast them and reheat in the oven or air fryer to bring back the crisp.

What kind of potatoes work best for Mexican Potatoes?

Baby potatoes or Yukon golds work great because they hold their shape and roast well.

Can I use other vegetables in Mexican Potatoes?

Absolutely zucchini, corn, or even sweet potatoes are delicious additions or swaps.

See You in the Kitchen

I hope you try these Mexican potatoes soon! They’re bold colorful and super easy to make – perfect for everything from brunch to taco night. Let me know how you serve them up or make them your own.

Happy Cooking!

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