Can I use taco seasoning in place of the spices?

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.

How do I reheat Mexican potatoes?

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.

What should I serve with these potatoes?

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.

Can I make these Mexican potatoes in an air fryer?

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.

Roasted Mexican Potatoes (Easy Oven Baked Recipe)

Name: Baked Mexican Potatoes Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
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; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon sea salt; ½ teaspoon ground black pepper; 2 tablespoons chopped cilantro (optional, for topping)

Ingredients

Units Scale

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)

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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.

Author: Carrie Forrest, MPH in Nutrition
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