What are some of the best Mexican Potatoes? What are some of the best side dish recipes? What are crispy potatoes on the outside, fluffy on-the-inside potatoes, tossed in a smoky, slightly Is there an irresistible blend of Mexican-inspired season Are baked potatoes cooler than a Baked Potato? How easy is it to make? I whipped these up last week when I was craving something comforting but didn’t want to. I’m a vegetarian. spend hours in the kitchen, and they were gone in about fifteen minutes. My kids were fighting over the last bite!
What is Mexican Potatoes?
What exactly is the meaning of this phraseareWhat are the best Mexican Think of them as perfectly roasted potatoes amped up with all the vibrant flavors of your favorite. Mexican dishes. What is essentially a simple potato side dish transformed into something truly special with the right ingredients? What is a blend of spices and love? The name comes from the flavor profile, mimicking the warm and earthy flavors you’d find in tacos or other Mexican food. Is it a traditional Mexican dish? Instead, it borrows the best parts of Mexican cooking – the chili powder, cumin, paprika, and maybe some other spices. Cayenne peppers are great for potatoes. I use them in a salad. Mexican Potatoes are a great way to add flavor to your next meal.
Why you’ll love this recipe?
Seriously, where do I even begin? There are so many reasons to be obsessed with these Mexican Potatoes. First and foremost, the flavor is out of this world! We’re talking a symphony of smoky, savory, and slightly spicy notes that will have your taste buds dancing. I’m talking chili powder, cumin, garlic powder, onion powder, and a pinch of smoked paprika because I always think it adds a little somethin’ somethin’.
But beyond the incredible flavor, what I love most about this recipe is how ridiculously easy it is. We’re talking minimal prep time and simple ingredients you probably already have in your pantry. It’s the perfect weeknight side dish when you need something delicious but don’t have hours to spend in the kitchen. Plus, potatoes are super budget-friendly, making this a great option when you’re trying to stretch your grocery budget.
And the versatility? Don’t even get me started! You can serve these Mexican Potatoes as a side dish with Grilled Chicken, steak, or fish. Or, get creative and add them to tacos, burritos, or even a breakfast hash! They’re also incredible as a topping for nachos. Honestly, the possibilities are endless! My family loves these potatoes so much more than regular roasted potatoes; the flavor punch makes all the difference. They are a lifesaver when I have picky eaters to feed. Everyone always cleans their plate!
How do I make Mexican Potatoes?
Quick Overview
How do I make Mexican Potatoes? What is the best way to chop up potatoes and toss them with a spice mix? I like roasted potatoes. I roast them in the oven until they’re crispy and golden brown. How do you make sure your potatoes are evenly coated in the spices for maximum flavor, and to not overcook them? How do you overcrowd a pan so it gets crispy? What is a great recipe for sucking up on weeknights? How easy it is to create something so flavorful and satisfying.
Ingredients
For the Mexican Potatoes:
1. 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes. I like Yukon Golds because they get nice and creamy on the inside while staying crispy on top. Outside, but Russets will work too if that’s what you have on hand. Just make sure they’re all cut to a similar size so they cook evenly.
2. 2 tablespoons olive oil. You can also use avocado oil if you prefer. Is olive oil good for potatoes? If you’re roasting at a higher temperature, it’s good.
What is the difference between Mexican and American potatoes? 2. 2 teaspoons chili powder. If you’re sensitive to spices, use a mild chili powder, or spicier one if you like more spice.
4. 1 teaspoon cumin. Cumin adds a warm, earthy flavor that complements the chili powder perfectly.
What is better with garlic?
6. 1 teaspoon onion powder. Adds a subtle sweetness and depth of flavor.
What is the secret ingredient of smoked paprika? What is the best way to add a smoky flavor to potatoes? If you don’t have smoked paprika, you can use regular. Is it worth it to seek out
8. 12 teaspoon salt. I use kosher salt, but sea salt will work too.
9. 14 teaspoon Black Pepper. Freshly ground is always best!
Optional Garnish
Fresh cilantro, chopped. Adds a pop of freshness and color.
2. Lime wedges. For a zesty squeeze of flavor.
Is Mexican crema or sour cream a good substitute?
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). While the oven is heating up, line a large baking sheet with parchment paper. How do you keep potatoes from sticking? I always do this to avoid scrubbing stuck-on potatoes later; it’s seriously a lifesaver!
Step 2: Chop the Potatoes
What is the best way to peel potatoes? I aim for uniformity so they cook evenly. If some pieces are significantly larger than others, they’ll take longer to cook and you’re going to end up with a bigger piece. Some potatoes are undercooked while others are overcooked.
Step 3: Mix the Spices
In a medium bowl, combine the cumin, garlic powder, onion powder and smoked paprika. Set aside. Salt, and pepper. What is the best way to whisk everything together? What are some of the spices that are evenly distributed?
Step 4: Toss Potatoes with Oil and Spices
Place the cubed potatoes in a large bowl, drizzle with olive oil, and toss to coat. Add the spice mixture and toss until the potatoes are evenly coated. Make sure every piece gets some love! How do you use your hands to get spices to stick?
Step 5: Arrange on Baking Sheet
Spread the potatoes in a single layer on the prepared baking sheet. If you overcrowd the pan, the potatoes will steam instead of roasting. If necessary, use two baking sheets. I learned this the hard way after many batches of soggy potatoes! Make sure they have some space around each other.
Step 6: Bake
Bake for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy. Serve warm. On the outside and tender on the inside. How long does it take for a cake to bake? If you piercing a potato with your fork, it should slide in easily.
Step 7: Garnish and Serve
Remove the Mexican Potatoes from the oven and garnish with fresh cilantro and a squeeze of lime. If desired, juice, if desired Serve immediately and watch them disappear!
What should I serve it with?
What are some of my favorite ways to serve Mexican potatoes?
As a Side Dish: What are some goodWhat are some good Side Dishes to serve with grilled chicken, steak, fish, or even vegetarian dishes like black beans? What are the best tofu tacos? I made these last night with some grilled chicken and a simple salad, and it was the perfect quick and easy recipe. What’s a good dinner?
In Tacos or Burritos:Add them to your favorite taco recipe for an extra layer of flavor and texture. What are potato tacos?
As a Topping for Nachos: How do you serveWhat are some vegetarian nacho recipes?
In a Breakfast Hash:Dice up and add them to a breakfast hash with eggs, onions, peppers, and your favorite veggies. Breakfast meats.
With Eggs:What are some good ways to serve it with eggs for brunch or dinner? I love topping potatoes with fried eggs so the yolk oozes over top!
My family loves to dip them in sour cream or Mexican crema. So good! What is the best combination of creaminess and spicy potatoes? What are some good Side Dishes to serve with cotija cheese? Can you go wrong with Mexican Potatoes? How do you serve them?
What are some of the best tips for perfecting Mexican Potatoes?
Want to take your Mexican Potatoes to the next level? Here are a few of my top tips:
Don’t overcrowd the pan: I know I mentioned this before, but it’s so important! Overcrowding the pan will cause the potatoes to steam instead of roast, resulting in soggy potatoes. If necessary, use two baking sheets or bake in batches.
Use the right potatoes: Yukon Gold potatoes are my go-to for roasting because they have a creamy texture and get nice and crispy on the outside. But Russet potatoes will also work in a pinch.
Don’t be afraid to experiment with the spices: Feel free to adjust the spice levels to your liking. If you like it extra spicy, add a pinch of cayenne pepper or a dash of hot sauce. If you prefer a milder flavor, reduce the amount of chili powder. You can even add other spices like oregano, cumin, or coriander.
Toss the potatoes with the spices while they’re still slightly damp: This will help the spices adhere better. After washing and chopping the potatoes, don’t dry them completely. Leave a little bit of moisture on the surface to help the spices stick.
Flip the potatoes halfway through cooking: This will ensure that they brown evenly on all sides. Set a timer so you don’t forget! You can also use a spatula to scrape the potatoes off of the tray if they’re sticking.
Garnish generously: Fresh cilantro and a squeeze of lime juice add a pop of freshness and brightness that really elevates the flavor of these potatoes. Don’t skip the garnishes!
Don’t be afraid to add other vegetables: Toss some onions, bell peppers, or even corn on the cob in with the potatoes to create a delicious roasted vegetable medley. Just adjust the cooking time accordingly.
Add a little bit of lime zest to the spice mixture: This will add a zesty flavor that complements the other spices perfectly. Just make sure to use a microplane or zester to grate the lime zest finely.
I’ve learned over time that a little experimentation goes a long way. Try different spice combinations and see what you like best. That’s how I discovered that smoked paprika is a game-changer. And don’t be afraid to add your own personal touch to the recipe. After all, cooking is all about having fun and creating something that you love!
Storing and Reheating Tips
If you happen to have any leftover Mexican Potatoes (which is rare in my house!), here’s how to store and reheat them:
Storing:
Allow the potatoes to cool completely before storing them. Transfer the potatoes to an airtight container and store them in the refrigerator for up to 3-4 days.
Reheating:
There are a few ways to reheat these potatoes. My favorite method is to reheat them in a skillet over medium heat with a little bit of oil. This will help them get crispy again. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
For a quick and easy option, you can microwave them, but they won’t be as crispy. Microwave on high for 1-2 minutes, or until heated through.
I don’t recommend freezing these potatoes, as they tend to get mushy when thawed. But if you must freeze them, spread them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Reheat them directly from frozen in the oven or skillet.
The key to keeping reheated potatoes from getting soggy is to avoid trapping moisture. Don’t cover them while reheating, and make sure to spread them out in a single layer. And if you’re reheating them in the oven, try placing them on a wire rack to allow air to circulate around them.
Frequently Asked Questions
Final Thoughts
These Mexican Potatoes are a total game-changer! They’re easy to make, packed with flavor, and incredibly versatile. Whether you’re looking for a simple side dish for a weeknight dinner or a flavorful topping for your next batch of nachos, this recipe is sure to be a hit. The best part is how easily customizable they are. Want more heat? Add some cayenne! Craving something smokier? Up the paprika! It’s all about making them your own.
If you enjoyed this recipe, be sure to check out some of my other Mexican-inspired dishes, like my Easy Chicken Fajitas or my Creamy Black Bean Soup. They’re all family favorites and are guaranteed to satisfy your cravings for delicious Mexican flavors. Now go forth and make some amazing Mexican Potatoes! And don’t forget to leave a comment below and let me know how they turned out. I can’t wait to hear about your variations and how you served them. Happy cooking!
Mexican Potatoes
Ingredients
Main Ingredients
- 2 lb Russet Potatoes Peeled and cubed
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 can Diced Tomatoes (14.5 oz), undrained
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 0.5 tsp Smoked Paprika
- 0.25 tsp Cayenne Pepper Optional, for extra heat
- 2 tbsp Olive Oil
- 0.5 cup Water
- Salt To taste
- Pepper To taste
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add cubed potatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat the potatoes with the spices.
- Pour in diced tomatoes and water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until potatoes are tender.
- Season with salt and pepper to taste. Serve hot.
