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Crispy Mexican Potatoes that Will Spice Up Your Dinner!

Discover these crispy and zesty Mexican potatoes that elevate any dinner with vibrant flavors.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Yukon gold or red potatoes Peel and cut into cubes
  • 2 tablespoons Olive oil Can substitute with vegetable oil
For the Seasoning
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Black pepper Freshly ground for best flavor
  • 1 teaspoon Paprika Smoked paprika recommended
  • 1 teaspoon Garlic powder Can use fresh garlic for bolder flavor
  • 1 teaspoon Onion powder
  • 1 teaspoon Chili powder Modify based on spice preference
  • 1 teaspoon Cumin Essential for authentic flavor
  • 1 teaspoon Dried oregano Mexican oregano for true taste
  • 1 teaspoon Dried parsley Use as garnish or seasoning

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • knife
  • Cutting Board

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Peel and cut the potatoes into small, uniform cubes, about 1-inch pieces.
  3. In a large mixing bowl, combine the cubed potatoes with olive oil and all seasoning ingredients. Toss until evenly coated.
  4. Spread the seasoned potatoes in a single layer on a baking sheet, ensuring space between each cube.
  5. Bake for 30-35 minutes, stirring halfway through, until golden brown and crispy.
  6. Serve hot, optionally adding toppings like salsa, sour cream, or jalapeños.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin C: 30mgCalcium: 2mgIron: 6mg

Notes

For storage, keep in an airtight container for 3-4 days in the fridge or freeze for up to 2 months. Reheat in the oven at 375°F (190°C) for 15-20 minutes.

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