How to Make Mexican Potatoes

Perfect Potato Preparation

Achieve ideal size and starch removal for crispy results.

Spice Blend Balance

Create harmonious Mexican flavor profile with proper spice ratios.

Strategic Vegetable Addition

Time additional vegetables perfectly for proper doneness.

Layered Garnishing Technique

Add finishing elements for maximum flavor and presentation impact.

Baking Tips

Soaking the potatoes in cold water removes excess starch and helps them get crispier when roasted.

For extra crispy potatoes, don't overcrowd the baking sheet - use two sheets if necessary.

Adjust the spice level by increasing or decreasing the amount of cayenne pepper and jalapeño.

For a dairy-free version, omit the cheese or substitute with a plant-based alternative.

These potatoes can be made ahead and reheated in a 375°F oven for 10-15 minutes until crisp again.

Try adding corn kernels or black beans during the last 10 minutes of roasting for a heartier version.

Mexican Potatoes

Name: Mexican Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican, Latin American
Ingredients: 2 pounds Yukon Gold or red potatoes, cut into ¾-inch cubes; 3 tablespoons olive oil; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon dried oregano (preferably Mexican oregano); ¾ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for extra heat); 1 medium red bell pepper, diced; 1 medium jalapeño, seeds removed and finely diced (optional); 1 medium red onion, diced; For garnish:; ¼ cup fresh cilantro, chopped; 2 green onions, thinly sliced; ½ cup crumbled queso fresco or cotija cheese; 1 lime, cut into wedges for serving

These zesty Mexican Potatoes feature crispy roasted potatoes tossed with a vibrant blend of traditional Mexican spices, fresh lime, and chopped cilantro. Perfectly seasoned with chili powder, cumin, and smoked paprika, these potatoes develop a flavorful crust while remaining tender inside. Topped with crumbled queso fresco and a squeeze of lime juice, they make an excellent side dish for tacos, grilled meats, or as part of a festive brunch spread. Easy to prepare yet packed with bold flavors, this dish brings the lively tastes of Mexican cuisine to your table.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

2 pounds Yukon Gold or red potatoes, cut into ¾-inch cubes

3 tablespoons olive oil

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano (preferably Mexican oregano)

¾ teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for extra heat)

1 medium red bell pepper, diced

1 medium jalapeño, seeds removed and finely diced (optional)

1 medium red onion, diced

For garnish:

¼ cup fresh cilantro, chopped

2 green onions, thinly sliced

½ cup crumbled queso fresco or cotija cheese

1 lime, cut into wedges for serving

Instructions

Preheat oven to 425°F (220°C) and position a rack in the middle of the oven. Line a large baking sheet with parchment paper or lightly oil it.

Wash and cut the potatoes into ¾-inch cubes. Place in a large bowl of cold water for 5 minutes to remove excess starch, then drain thoroughly and pat dry with paper towels.

In a large mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper (if using). Mix well to create a paste.

Add the potatoes to the bowl with the spice mixture and toss until evenly coated.

Spread the potatoes in a single layer on the prepared baking sheet, ensuring they're not overcrowded.

Roast in the preheated oven for 20 minutes, then remove from the oven.

Add the diced bell pepper, jalapeño (if using), and red onion to the baking sheet, stirring to combine with the potatoes.

Return to the oven and roast for an additional 15 minutes, or until the potatoes are crispy on the outside, tender inside, and the vegetables are slightly caramelized.

Remove from the oven and immediately sprinkle with half of the chopped cilantro and green onions.

Transfer to a serving dish and top with crumbled queso fresco or cotija cheese and remaining cilantro and green onions.

Serve hot with lime wedges on the side for squeezing over the potatoes just before eating.

Mexican Potatoes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Mexican Potatoes

Mexican Potatoes

Ingredients

Instructions