Super crispy and seasoned to perfection- these Mexican roasted potatoes are the perfect side dish you can put together in under 40 minutes. If you love potatoes, you’ve got to give this recipe a try.
It is a super easy one pan dish that needs just a handful of pantry staples and barely 10 minutes of prep time to make. Top with a drizzle of Mexican chili oil for some extra heat!
I’ve recently been experimenting and trying out lots of Mexican dishes, specifically sides and snacks.
My Tajin popcorn and mango con Tajin were big hits, but I really wanted to try something using potatoes. And that’s when I thought of this simple and easy Mexican potato recipe.
Quick Look: Mexican Roasted Potatoes
- 🔪 Prep time: 5 minutes.
- ⏲️ Cook time: 30 minutes.
- 👪 Servings: 4.
- 📋 Main ingredients: Potatoes, Tajin seasoning, olive oil, garlic, black pepper, lime, dried oregano, cilantro, and salt.
- ♨️ Cooking method: Peel and dice the potatoes 🡢 toss with Tajin, garlic, pepper, oregano, salt, and olive oil 🡢 spread on a lined baking sheet 🡢 roast at 200°C for 25–30 minutes, turning several times 🡢 squeeze with lime juice and top with cilantro.
- ⭐ Difficulty: Easy.
- 🥣 Serving ideas: Serve alongside Mexican shrimp tacos, burritos, enchiladas or with some other snacks like Tamarindo balls and Mexican caviar at a party.
Jump to:
What's So Great About the Recipe?
- They’re so versatile- much like my Mexican baked potatoes. You can serve them as a side or as a snack.
- They’re crispy on the outside, soft and fluffy on the inside and have the perfect spice balance.
Recipe Ingredients
Potatoes: I used some Yukon gold potatoes for this recipe. You can experiment with other kinds of potatoes too. But more on that later.
Garlic: Fresh garlic brings in an insanely delicious flavor to these roasted potatoes. Use just a couple of cloves or go all out- you measure garlic with your heart!
Lime juice: A light drizzle of lime juice brings some bright, citrusy flavors to these Mexican style potatoes.
Tajin seasoning: I used my homemade Tajin seasoning mix to add that much needed Mexican flavor to the crispy roasted potatoes. You can also experiment with other Mexican seasonings of your choice.
Crushed black pepper: I also added some crushed black pepper to bring some earthy, warm flavors to the potatoes.
Oregano: Dried oregano is another great addition to the seasoning for these crispy potatoes. You can skip this one if you can’t find it.
Cilantro: And finally, you can season the crispy Mexican potatoes with a sprinkle of chopped cilantro.
Olive oil: I used the classic olive oil to grease the potatoes, but you can use almost any other cooking oil of your choice. For a bit of a tangy flavor, you can use lemon infused olive oil too!
See recipe card for quantities.
Also Read: Is Tajin Vegan + 12 More Questions Answered
Substitutions & Variations
- You can try lots of different variations by simply adjusting and tweaking the spices in this recipe. Use some homemade garlic bread seasoning.
- To amplify the garlic flavor in these oven roasted potatoes, use some Air Fryer roasted garlic instead of raw garlic.
- You can also swap the olive oil for some butter to lend the potatoes some beautiful rich flavors. Use a good compound butter of your choice to take things to the next level. I like to use my Cajun butter when I don’t plan to use a Mexican style seasoning.
How to Make Mexican Roasted Potatoes
Step 1: Preheat oven to 200 degrees. Peel and dice the potatoes into 1 inch cubes.
Step 2: Toss the diced potatoes with your seasonings, spices and olive oil until they are well coated.
Step 3: Spread the potatoes in a single layer on a baking sheet with parchment paper.
Step 4: Bake them for 25-30 minutes or until the potatoes are crispy and golden brown, making sure you move them around 3-4 times through the cooking time.
Squeeze some lime juice on the over them and top them with some chopped cilantro leaves right before you serve.
Also Read: Crispy Parmesan Potatoes
💭Top Tip
I would recommend you line a baking sheet with some parchment paper before you place potatoes on them. Doing this will help keep the potatoes from sticking to the pan, and will also make cleanup so much easier.
Love potatoes? Try my Oven Roasted Indian Sweet Potatoes recipe too!
Tips & Tricks to Nail the Recipe
- Make sure you wash your potatoes in cold water and pat them dry before you toss them in the seasoning.
- When you pat the potatoes dry and coat the potatoes with oil and seasonings, the seasoning sticks to them well and you’ll get the perfect flavor in every single bite.
- Remember to cut potatoes roughly the same size. The size of the potatoes actually matters when it comes to determining the cooking time. I realized this when I made Papitas con Chile.
- While floury potatoes are the best choice for this recipe, you can use any potato you like. Red potatoes, Russet potatoes and yellow potatoes are some classics, but you can also try the same recipe with sweet potatoes and fingerling potatoes.
- Soaking the potatoes before roasting them is a great way to make them more crispy. When you soak potatoes, you basically help remove the excess starch, which gets them to have that delicious crunch factor.
- Another great idea you could try to get the potatoes extra crispy is to add some arrowroot powder or cornstarch into the seasoning mix.
- Make sure the potatoes are cooked from within. At the 20 minute mark, poke the potatoes with a fork to see if they’re cooked through, and pop them back in if they need a few extra minutes.
- You can serve them as-is or top them with some Mexican pickled vegetables or lime pickled red onions.
How to Serve Mexican Roasted Potatoes
These versatile Mexican potatoes can be a great side dish for so many mains. I love serving them with my Mexican favorites- burritos, tacos and enchiladas. You can also enjoy them with your casseroles, soups and stews. And of course, don't forget to some Pico de Gallo to go with it too!
Their spicy flavor and crispy texture makes them a great side dish to go with your grilled meats and summer BBQ favorites too. These potatoes are a delicious side and filling to serve with your sandwiches and wraps too.
And if you’re serving these as a snack, you might want to pair these with a spicy Mexican Chamoy sauce too! If you’re looking for a lighter, creamier dip, my avocado lime crema and Mexican sour cream sauce could be great choices. Another great idea is to layer some of them on your rice and burrito bowls (I love adding it to my chicken Fajita rice bowl) or even sneak them into your salads like Mexican broccoli salad.
Love tangy and spicy Mexican food? Don't forget to try my Cucumber and Tajin Salad recipe.
Troubleshooting & FAQs
You sure can! Just make sure you cut the potatoes evenly and arrange them in a single layer in the Air Fryer basket. To get them roasted to crispy perfection, remember to shake the basket midway through the cooking time.
You can deep fry the potatoes too, if you want to. If you’re doing this, I would recommend first frying the potatoes until they’re crispy and golden and then tossing them with the seasonings.
You can store any leftover potatoes that you may have by transferring them to an airtight container and refrigerating them. These can stay good for up to 2 days.
To reheat roasted potatoes, just pop in theoven again for a few minutes. You could even choose to reheat them in apan or a skillet over medium heat.
More Mexican Side Dishes
Looking for other recipes like this? Try these:
If you tried this Mexican roasted potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mexican Roasted Potatoes
Ingredients
- 3 potatoes
- 1 tablespoon Tajin seasoning
- 1 tablespoon olive oil
- 1-2 garlic
- ½ teaspoon black pepper powder
- 1 lime juiced
- ½ teaspoon dried oregano
- 1 tablespoon cilantro chopped
- salt to taste
Instructions
- Preheat oven to 200 degrees. Peel and dice the potatoes into 1 inch cubes.
- Toss the diced potatoes with your seasonings, spices and olive oil until they are well coated.
- Spread the potatoes in a single layer on a baking sheet with parchment paper.
- Bake them for 25-30 minutes or until golden brown and crispy, making sure you move them around 3-4 times through the cooking time.
