Print

Mexican Roasted Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This isn’t your average potato side dish. It’s a crispy, flavorful twist on classic comfort food, packed with smoky, earthy Mexican spices. Perfect for any meal, this recipe is so easy to make you’ll wonder where it’s been all your life.

Ingredients

Scale
  • 1 kg potatoes (Russet or Idaho), peeled and diced into 1.5 cm cubes
  • 2 tbsp rapeseed or canola oil
  • 1 tsp paprika
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • 1 garlic clove, crushed
  • Sea salt flakes & fresh cilantro, for serving

Instructions

  1. Get Ready: Preheat your oven to 425°F (220°C).
  2. Prep Potatoes: Rinse the diced potatoes under cold water to remove excess starch. Pat them completely dry with a towel. Moisture is the enemy of crispy potatoes!
  3. Make the Spice Mix: In a small bowl, whisk together the paprika, fine salt, black pepper, cumin, chili powder, and oregano.
  4. Season the Potatoes: Put the dry potatoes in a large bowl. Drizzle with oil and toss to coat. Add the crushed garlic and stir. Sprinkle the spice mix over the potatoes and toss again until every cube is coated.
  5. Roast: Lightly grease a roasting tin. Spread the potatoes in a single, even layer—use a second tin if needed. Roast for 30 minutes.
  6. Flip: After 15 minutes, flip the potatoes with a spatula or tongs. They should be golden brown on the bottom. Return to the oven for the remaining 15 minutes.
  7. Serve: Once roasted, sprinkle with sea salt flakes and fresh cilantro. Serve hot and enjoy!

Notes

  • Serving Suggestions: These potatoes go great with grilled chicken, steak, fish, or even for a hearty breakfast with eggs.
  • Tips: For the crispiest potatoes, make sure they are bone-dry after rinsing. Spreading them in a single layer is key to roasting, not steaming.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread on a baking sheet and bake at 400°F (200°C) for 10-15 minutes until crispy again. Do not microwave.

Find it online: https://new.projuktigeek.com/mexican-roasted-potatoes/

Scroll to Top