Crispy roasted Mexican potatoes are a delicious side dish, ready in only 30 minutes, and ideal next to any main course. Flavorful, easy to prepare, and a crowd-pleaser, they will become a regular at your dinner table - and I share how to prepare them in the air fryer and the oven!
If you like our delicious Mexican breakfast potatoes, you will certainly enjoy these crispy roasted potatoes with Mexican spices and fresh cilantro. While the breakfast version is panfried and includes onions, jalapeño peppers, and tomato, this roasted recipe is much quicker and hand hands-off!
Similarly to our crispy ranch potatoes, this Mexican potato recipe comes together in about half an hour once the diced potatoes are coated in spices and oil. Yes, that simple!
💎 Why This Recipe Works
- Crispy Mexican potatoes use spices typical of Mexican dishes, but only three steps for a quick side dish that is perfect to serve next to your favorite main courses: dice and wash, season, and roast!
- Thirty minutes is all you need for this delicious potato recipe that is vegan and gluten-free!
- Whether you are preparing these Mexican-style potatoes in the oven or the air fryer, if you are looking for an appetizer, try our cheesy smashed potatoes or Hasselback sweet potatoes.
🛒 Ingredients
- Baby Potatoes: Choose firm baby potatoes with smooth, unblemished skins and no sprouts or green spots, indicating freshness and good quality. The best potatoes for roasting are starchy or all-purpose, as they crisp up nicely on the outside while remaining fluffy inside. For this reason, Yukon Gold, Russet potatoes, or red potatoes are great alternatives!
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Paprika: Depending on the level of heat you prefer, you can use chili powder or red pepper flakes. Cayenne, ancho (mild and sweet with a rich, smoky flavor), pasilla, or chipotle chili powder (spicier kick with smoky notes) all work well, too, offering different qualities to the Mexican potatoes. If, like us, you love Mexican-inspired dishes or real Mexican food, you will have a variety to choose from!
- Garlic: For this recipe, I use garlic powder, as it is very hands-off and quick. If you prefer fresh garlic, I recommend grating it, as I do for garlic Parmesan smashed potatoes.
- Olive Oil: Canola or vegetable oil can be used instead of olive oil. Avocado oil is another great option, with its mild, slightly buttery taste.
- Fresh Herbs: Given the Mexican seasoning in this recipe, I like to top my potatoes with some freshly chopped cilantro, however, other herbs work well too. Try parsley, chives or dill for a change.
- Other Toppings: Serve your Mexican-inspired potatoes with some grated Parmesan cheese, crumbled queso fresco, or crispy chorizo on top. To keep it vegan, go for sliced green onions or pickled jalapeños.
👩🏻🍳 How to Make Mexican Potatoes
- Mix the olive oil with all the spices, salt and pepper. [Picture 1]
2. Choose your cooking method
- OVEN: Cook potatoes in a single layer for even results. [Picture A]
- AIR FRYER: Ensure enough space in the basket for air circulation. [Picture B]
- Sprinkle some fresh cilantro on top of the crispy roasted potatoes and enjoy. [Picture 2]
🙋♀️ People Also Ask [FAQs]
No, you don't need to do either. The most important step is washing the potatoes after dicing them, as it will remove the excess starch from the exposed surface, making them crispy. Should you have time, you can soak them in cold water for 15 minutes; however, this step is not necessary.
Serve these tasty potatoes as a side dish with grilled meats or as part of a Mexican-themed meal, such as tacos or enchiladas.
To store leftover Mexican potatoes, place them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. To reheat, thaw the frozen potatoes in the refrigerator overnight. In the oven, reheat them at 350°F until warm, for about 10-15 minutes, while in an air fryer, reheat at 350°F for about 5-7 minutes, shaking the basket halfway through.
💡 Pro Tips
- Oil Infusion: If you plan to make this recipe in advance, flavor your oil the day before. Add the garlic, spices, and herbs overnight for an even deeper flavor profile!
- Lime or Lemon Juice: If you are serving these Mexican potatoes with simple grilled fish or chicken, drizzle some freshly squeezed lemon or lime juice on top just before serving. The fresh zing will brighten up the earthy spices!
- Peeling: Baby potatoes need not be peeled, making this dish even quicker to prepare. If you are using larger potatoes, it is up to you whether you peel them or not, but it is not necessary.
🍴 More Delicious Recipes to Try
Tried this recipe? Drop a ⭐ review and tag @TaterTales on Pinterest—we’d love to see your creation!
🍽️ Recipe
Mexican Potatoes (In the Air Fryer or Oven)
Ingredients
- 500 g Baby Potatoes
- 1 tablespoon Olive Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Paprika
- ½ teaspoon Oregano
- Salt and Pepper to Taste
- 2 tablespoon Fresh Cilantro to garnish
Instructions
If using the oven
- Heat your oven to 400°F (200°C). Such a high temperature makes the potatoes get a crispy exterior.
Preparation
- Halve the baby potatoes, then wash them under running water, eliminating the extra starch. Pat them dry with a paper towel to ensure they crisp up. Cut your potatoes into even pieces to facilitate uniform cooking and browning.
- In a separate bowl, mix the olive oil, garlic powder, onion powder, cumin, paprika, oregano, salt, and pepper.
- In a large bowl, dress the diced potatoes with the seasoning mixture, ensuring each piece is evenly coated.
In the oven
- Spread the Mexican potatoes on a baking sheet lined with parchment paper. Ensure the potatoes have plenty of space and are not overlapping; this will ensure they turn out crispy and evenly cooked.
- Roast in the oven for 25 minutes or until they are golden brown, crispy and thoroughly cooked. Flip halfway through cooking for even browning.
In the air fryer
- Place the Mexican potatoes in the air fryer basket. Make sure they are spread in a single layer and have plenty of space; if necessary cook in two batches or use both baskets if you have a double drawer air fryer.
- Air fry the potatoes for 10 minutes at 400°F (200°C). Once done, shake the basket to turn for even browning of the potatoes cubes. Cook for a further 8-10 minutes, or until cooked thoroughly.
- If you have the Max Crisp function, use it during the last 4 minutes of cooking for super crispy Mexican potatoes.
Serving
- Once ready, taste the potatoes and adjust the seasoning if needed.
- Sprinkle some fresh chopped cilantro on top and serve with your main course of choice.
Notes
- Storing and Reheating: To store leftover Mexican potatoes, place them in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months. For reheating, thaw the frozen potatoes in the fridge overnight. In the oven, reheat them at 350°F until warm, for about 10-15 minutes, while in an air fryer, reheat at 350°F for about 5-7 minutes, shaking the basket halfway through.
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