I love Mexican food! I honestly could eat it for every meal. So, if you feel the same way, then you've come to the right place. These crispy roasted Mexican potatoes are just so delicious and they're one of those rare recipes that can be served for breakfast, lunch, or dinner. Plus, they're so easy to make. In fact, 5 minutes is all the hands-on cooking - well, prepping - that you'll have to do, then your oven will take care of the rest from there.
Table of Contents
Why You'll Love This Recipe
- The flavor. These roasted Mexican potatoes have the best flavor. A blend of chili powder, cumin, oregano, and other savory seasonings come together to make a delectable coating over the diced potatoes.
- Versatile. These roasted potatoes have a flavor that adds a satisfying savory element to every meal possible.
- So easy to make. As I mentioned, this Mexican potato recipe should only take about 5 minutes of prep time. The rest of the work is up to the oven!
- Easy to customize. This recipe is also super easy to customize to fit your taste preferences. Try making this recipe but with sweet potatoes for a healthy spin. Or, add some red pepper flakes to make them into spicy potatoes.
Ingredients You'll Need
- Potatoes- cut into cubes. Sometimes I like to use a blend of potatoes like red potatoes, sweet potatoes, and purple potatoes.
- Onion- diced. Adds that essential savory flavor and crunch.
- Red bell pepper- diced into smaller pieces. I like to make mine smaller than the potato pieces.
- Olive oil- keeps the potatoes from sticking
For the Mexican Seasoning:
- Chili powder
- Cumin
- Oregano
- Garlic powder
- Onion powder
- Paprika
- salt and pepper
All these seasonings blend together to make the tastiest Mexican seasoning ever! That's why I highly recommend using all of them to make these potatoes. Don't skip one of 'em if you want to have the best results.
How To Make Mexican Potatoes
Step 1: Prepare. Preheat the oven to 350°F (180ºC) and mix all the spices.
Step 2: Combine. In a bowl, combine potatoes, onion, red bell pepper, olive oil, and spices with a mixing spoon or spatula.
Step 3: Bake. Transfer to a baking tray and bake for 35-45 minutes. The potatoes will turn golden brown and have a slight crisp on the edges. That's when you know they're done.
What To Serve With Mexican Potatoes
As I said before, these Mexican potatoes can be served for any meal of the day. I've listed some of my favorite recipes to pair these potatoes with.
- McDonald's Breakfast Burrito (Try even adding them into it. It's delicious!)
- Sourdough French Toast
- Mexican Chili
- Crockpot Turkey Breast
- Serve them drizzled with Queso
How To Store and Reheat Your Leftover Potatoes
In the fridge: I love to make these Mexican potatoes ahead of time and whip them out when I need them. My favorite way to store them is in an airtight container in the fridge. They last 3-4 days when stored this way.
In the freezer: To make these Mexican potatoes last longer, store them in the freezer. Freeze leftover potatoes in a freezer bag for up to 3 months.
A pro tip on freezing the potatoes: Line a baking sheet with parchment paper, add the cooled potatoes to it, and freeze for 6-12 hours or until the potatoes are frozen solid. Then, transfer them into a freezer bag and freeze them for up to 3 months.
Reheat: The best way I've found to reheat roasted potatoes is in the toaster oven on the toast setting for 10-15 minutes. The time will vary depending on how many servings you're reheating. You can also reheat them in the oven at 350°F for 15-20 minutes. Again, the reheating time will vary.
Frequently Asked Questions
How do I make my Mexican potatoes crispier?
To make crispy Mexican potatoes, follow the baking directions as written. But for the last 5 minutes, turn the oven temperature to broil.
Can I make the Mexican potatoes ahead of time?
Yes! You can cook these potatoes ahead of time and, depending on how long you need to store them, refrigerate or freeze them. Then, when you're ready to reheat them, follow the directions above.
More Mexican Recipes
- Mexican Street Corn Casserole
- Mexican Meatloaf
- Mexican Ground Beef Casserole
- Taco Bell Mexican Pizza
- Mexican Breakfast Casserole
- Mexican Lasagna
- Mexican Chicken Salad
Crispy Roasted Mexican Potatoes
I love Mexican food! I honestly could eat it for every meal. So, if you feel the same way, then you've come to the right place. These crispy roasted Mexican potatoes are just so delicious and they're one of those rare recipes that can be served for breakfast, lunch, or dinner. Plus, they're so easy to make. In fact, 5 minutes is all the hands-on cooking - well, prepping - that you'll have to do, then your oven will take care of the rest from there.
Ingredients
- 3 cups potatoes, cut into even sized cubes
- 1 onion, diced
- 1 red bell pepper, diced
- 3 tbsp. olive oil
For the Mexican Seasoning:
- 1 tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. oregano
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- salt and pepper
Instructions
- Heat the oven to 350°F (180ºC).
- Mix all spices.
- In a bowl, combine potatoes, onion, red bell pepper, olive oil, and spices.
- Transfer to a baking tray and bake for 35-45 minutes, or until golden brown.
Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 74mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 2g
Frank
My wife and I loved these Mexican potatoes. They turned out perfect. Nice crisp to them and great flavor.