Mexican Potatoes (In the Air Fryer or Oven)

5 from 1 vote

Crispy roasted potatoes with Mexican spices ready in about 30 minutes. The perfect side dish to most main courses!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, Mexican

Diet: Vegetarian

Servings: Portions

Calories: 263kcal

Heat your oven to 400°F (200°C). Such a high temperature makes the potatoes get a crispy exterior.

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.

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.

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.

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.

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.