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Extra Crispy Oven-Roasted Mexican Potatoes

A close-up of golden, crispy Mexican potatoes seasoned and topped with fresh chopped parsley on a white plate.
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Make flavorful, crispy potatoes seasoned with smoky Mexican spices. This easy oven recipe works well as a side dish for tacos or as a standalone snack.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the cubed potatoes, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the potatoes are evenly coated with the spices.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
  4. Roast for 25 to 35 minutes, flipping the potatoes halfway through the cooking time. The potatoes are done when they are golden brown and crispy on the outside and tender inside.
  5. Remove from the oven. Sprinkle immediately with fresh cilantro.
  6. Serve hot with lime wedges on the side for squeezing over the potatoes.

Notes

  • For extra crispiness, toss the potatoes with 1 teaspoon of cornstarch along with the oil and spices before roasting.
  • If you prefer an air fryer method, cook at 400°F (200°C) for 15-20 minutes, shaking the basket every 5 minutes.
  • These potatoes pair well with meal planning for Taco Tuesday dinners.

Nutrition

Find it online: https://blissbatter.com/mexican-potatoes-crispy-oven-roasted-recipe/