Dinner

Mexican Potatoes Recipe

Name: Mexican Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 6 medium potatoes; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley

Bylina Carter February 15, 2026February 15, 2026

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Introduction

These Mexican Potatoes are a flavorful and crispy side dish that bring a touch of spice to your meal. Coated with a vibrant blend of spices and baked to perfection, they are perfect as a snack or accompaniment to your favorite dishes.

A close-up top view of a black pan filled with a colorful mix of roasted potato pieces, black beans, and diced red bell peppers, all evenly mixed and garnished with fresh green cilantro leaves scattered on top. The potato chunks are golden brown with a slightly crispy texture, while the beans add a dark contrast and the red peppers bring bright color to the dish. The pan sits on a white marbled surface with some fresh herbs, lemon, coarse salt, and other ingredients around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium potatoes
2 tablespoons olive oil

1 teaspoon salt
1 teaspoon black pepper

1 teaspoon paprika
1 teaspoon garlic powder

1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cumin

1/2 teaspoon dried oregano
1/2 teaspoon dried parsley

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Peel and cut the potatoes into small cubes.
Step 3: In a large bowl, combine the potatoes with olive oil, salt, black pepper, paprika, garlic powder, onion powder, chili powder, cumin, oregano, and parsley.
Step 4: Toss the potatoes until evenly coated with the seasoning mixture.

Step 5: Spread the seasoned potatoes in a single layer on a baking sheet.
Step 6: Bake in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy on the outside.
Step 7: Serve the Mexican potatoes hot as a delicious side dish or snack. Enjoy!

Tips & Variations

For extra crispiness, soak the cut potatoes in cold water for 30 minutes before seasoning, then dry thoroughly.
Adjust the chili powder to control the spiciness to your taste.
Add a squeeze of fresh lime juice and chopped cilantro after baking for a fresh twist.

Storage

Store leftover Mexican potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to restore crispiness, or microwave briefly if preferred.

How to Serve

A black bowl filled with a colorful mix of diced yellow potatoes, black beans, and small red tomato pieces, all lightly seasoned with visible specks of black pepper. The dish is topped with fresh green cilantro leaves and a small green pepper piece at the center. Around the bowl on a white marbled surface are a light brown potato, some fresh cilantro sprigs, two lime halves with visible pulp, a bulb of garlic, a small black bowl of red chili powder, a small black bowl of coarse salt, and a single green chili pepper. The bright colors and fresh ingredients create a vibrant, appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well with this recipe. They will have a slightly sweeter flavor and may cook a bit faster, so watch the baking time closely.

Do I need to peel the potatoes?

Peeling is optional. Keeping the skin on adds texture and nutrients, but peeling gives a smoother, softer bite if you prefer.