Roasted Mexican Potatoes (Easy Oven Baked Recipe)
Mexican potatoes are crispy and flavorful potatoes that are baked with a variety of seasonings. Serve this recipe with almost any Mexican or American meal for a tasty side dish. This oven baked recipe is naturally vegetarian, vegan, and gluten-free.
For this Mexican-style potatoes recipe, chopped red potatoes get tossed with Mexican style seasoning and then roasted until crispy for an easy and healthy side dish.
All you need are spices, potatoes, and a little olive oil. I love nothing more than a simple recipe with big flavor.
Essentially, you are making your own taco seasoning and then tossing the potatoes in it. Mexican potatoes go great with nearly anything but especially with breakfast, eggs, or tacos!
Mexican Potatoes Recipe Highlights
- Not only do potatoes stay good for weeks on the counter, but they’re also very affordable. This makes them the perfect dish to make your budget go farther. See my other tips for eating healthy on a budget.
- Roasted potatoes go great with any protein especially beef, chicken, or tofu. You may not need as much protein either since the potatoes are so filling. You can serve them as a great side dish or wrap them up in warm corn tortillas for a main meal.
- They’re vegetarian, vegan, and gluten-free. This Mexican potato recipe is also Whole30-approved. You might also like these Mexican Mashed Potatoes!
Ingredients
- Red potatoes – I prefer to use red potatoes because they hold their shape and have a firm but creamy texture. You can use any potato you like or have on hand. Gold, white, yellow potatoes, Yukon golds, or even russet potatoes will work in their place. Don’t use sweet potatoes though. See my related recipe for Instant Pot Red Potatoes.
- Olive oil – Oil is essential to get those crispy and golden edges. I love the flavor and health benefits of olive oil but you can also use avocado oil or ghee. See my list of the safest cooking oils and see why I avoid using vegetable oil.
- Spices – Chili powder, cumin, oregano, paprika, garlic powder, salt, and pepper give these potatoes all their flavor. Feel free to switch it up some though to use your own custom blend of spices. You can try onion powder, black pepper, or Italian seasoning too. If you love one spice and not another you can always leave it out. Just be sure to add salt!
- Cilantro – Not only does the cilantro add a pop of bright green color but it has a fresh and bright flavor perfect to top the potatoes with. You can leave it out if you don’t like the flavor of cilantro.
See the recipe card below for the full recipe.
Recipe Steps
Step One
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Clean your potatoes and then pat them dry using a clean paper towel.
Cut them into 1-inch cubes and place them into a mixing bowl or large bowl.
Step Three
Add the olive oil and all the seasonings then stir to combine.
Step Four
Pour the potatoes onto the large baking sheet in a single layer and bake for around 40 minutes in your hot oven or until the potatoes turn golden brown.
Transfer the potatoes to a serving dish and top with cilantro. Enjoy immediately as a delicious side dish and the best potatoes you’ve ever had.
I hope you agree that these Mexican style potatoes are the perfect side dish to go with almost anything. These easy Mexican potatoes are also perfect inside breakfast burritos and topped with queso fresco!
They’re inspired by authentic Mexican cuisine using simple ingredients but are made healthy by baking instead of frying.
Recipe Tips
- If you want to double this recipe, you will need to use two baking sheets to ensure you get extra crispy potatoes that aren’t mushy.
- You do not need to peel the potatoes for this recipe.
- If you don’t have red potatoes, you can use gold or white potatoes instead.
- Store leftover potatoes in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- This recipe is very forgiving. If you don’t have one or more of the seasonings, you can add more of another or just leave it out.
Recipe FAQs
Yes, you can use 1.5 tablespoons of taco seasoning in place of the spices in this recipe. I prefer to make my own since taco seasoning often contain additives and/or preservatives.
The best way to reheat roasted potatoes are in the oven or in a toaster oven. Reheat at 350 degrees until hot and crispy – about 5-8 minutes. You can also reheat them in the microwave but they will lose their crispy texture.
Serve with fried eggs and sausage, tacos, ground beef and salsa, or any other dish. If it sounds good it probably will be! You could also serve these roasted potatoes with sour cream or chipotle mayo.
Yes, but you may need to cut the recipe in half to make sure the potatoes fit into your air fryer basket. Bake the potatoes at 375 degrees F for about 20-25 minutes, tossing once during the cooking process.
More Mexican Style Recipes You Might Like
- Keto Mexican Rice
- Slow Cooker Green Chile Chicken
- Cucumber Pico de Gallo
- Crockpot Mexican Chicken and Rice
- Ground Chicken Lettuce Tacos with Mango Salsa
- Spanish Potatoes
- Mexican Meatloaf Recipe
Don’t Miss These Potato Recipes
Baked Mexican Potatoes Recipe
These Mexican Potatoes are crispy and flavorful potatoes that are baked with a variety of seasonings. Serve this recipe with almost any Mexican or American dish for a tasty side. Vegetarian, vegan, and gluten-free.
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 2 pounds red potatoes (about 6-7 medium potatoes)
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped cilantro (optional, for topping)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Scrub your potatoes and pat them dry. Cut them into quarters or 1-inch cubes and place in a large mixing bowl.
- Add the olive oil, chili powder, cumin, oregano, paprika, garlic powder, salt, and pepper, and stir to combine.
- Pour the potatoes onto the baking sheet and bake for 35-40 minutes, or until the potatoes have started to turn a golden brown around the edges.
- Transfer the potatoes to a serving dish and top with the chopped cilantro, if desired. Serve warm.
Notes
- If you want to double this recipe, you will need to use two baking sheets.
- You do not need to peel the potatoes for this recipe.
- If you don’t have red potatoes, you can use gold or white potatoes instead.
- Store any leftover potatoes in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- This recipe is very forgiving. If you don’t have one or more of the seasonings, you can add more of another or just leave it out.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 175
- Sugar: 2.1 g
- Sodium: 261.3 mg
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 25.5 g
- Fiber: 3.3 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.
About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
They’re good, but my taste is much lighter. Very spicy 🔥. The blend is good. But to much for me. I would make again, but cut my spices back.
My husband ADORES these spicy potatoes!