Introduction

Hey there, potato lovers! Are you ready for a side dish that’s going to absolutely steal the show at your next dinner, potluck, or even just a cozy weeknight meal? I’m talking about potatoes, but not just any potatoes. These are Mexican-spiced, roasted-to-perfection beauties that are incredibly easy to make and bursting with flavor. Honestly, they remind me of those amazing potatoes you get at your favorite taqueria, but guess what? You can make them right at home with minimal effort. They are seriously that simple, that quick, and just unbelievably good. Get ready to make these your new go-to side!

Why You’ll Love This Recipe

Fast: Quick prep means dinner gets on the table faster!
Easy: Simple steps, perfect for beginner cooks.
Giftable: (Okay, maybe not giftable raw, but bringing a tray of these to a potluck? Best gift ever!)
Crowd-pleasing: Who doesn’t love crispy, flavorful potatoes?

Ingredients

Gather up these simple goodies. You probably have most of these spices hanging out in your pantry already!

6 medium Potatoes: Any kind works – Russet, red, or Yukon Gold are great. Just pick your favorite spud!
2 tbsp Olive oil: Our magic potion for getting those potatoes lovely and crispy.
1 tsp Garlic powder: Adds that essential savory kick.
1 tsp Onion powder: Another pantry staple for deep flavor.
1/2 tsp Dried oregano: Gives it that classic Mexican herb note.
1/2 tsp Dried parsley: A touch of green and fresh-ish flavor.
1/2 tsp Chili powder: For a gentle warmth, not too spicy!
1 tsp Paprika: Adds beautiful color and a hint of sweetness.
1/2 tsp Cumin: The backbone of that authentic Mexican spice blend.
1 tsp Salt: Essential for bringing all those flavors together.
1 tsp Black pepper: A little bit of zing!

How to Make It

Alright, let’s turn these humble potatoes into flavor superstars! It’s super straightforward, I promise.

First things first, preheat your oven to 400°F (200°C). While it’s heating up, grab a large baking sheet. If you have parchment paper, line the sheet for easier cleanup – totally optional but a nice little trick I use!
Give your potatoes a good wash. You can peel them if you like, but I usually leave the skins on for extra crispiness and nutrients. Chop the potatoes into roughly 1-inch cubes. Try to keep them about the same size so they cook evenly.
Toss the cubed potatoes into a large bowl. Drizzle the olive oil over them and toss with your hands or a spoon until they’re all lightly coated.
In a small bowl, mix together all the dry spices: garlic powder, onion powder, dried oregano, dried parsley, chili powder, paprika, cumin, salt, and black pepper. Give it a little whisk with a fork.
Sprinkle the spice mixture over the oiled potatoes in the large bowl. Toss, toss, toss until every single potato cube is beautifully coated in those vibrant spices. Make sure they are really well covered!
Spread the spiced potatoes out in a single layer on your prepared baking sheet. Don’t overcrowd the pan; this is key for getting them crispy, not steamed. If you have too many, use a second pan.
Pop the baking sheet into your preheated oven. Roast for 25-35 minutes, flipping the potatoes halfway through (around the 15-minute mark), until they are tender inside and golden brown and crispy on the edges. Cooking time will vary depending on your oven and how big you cut your potatoes, so keep an eye on them!
Once they’re perfectly crispy, remove from the oven and serve immediately!

Substitutions & Additions

Want to switch things up? Get creative! Here are some ideas:

Spice Level: Add a pinch of cayenne pepper for more heat, or a dash of smoked paprika for a different flavor profile.
Herbs: Feel free to swap dried parsley for cilantro (add it fresh after cooking!) or even a pinch of epazote if you have it.
Cheesy Goodness: Sprinkle some cojita cheese, queso fresco, or even shredded cheddar over the hot potatoes right when they come out of the oven.
Make it Loaded: Top with salsa, sour cream, guacamole, or chopped fresh onion and cilantro.
Sweet Potatoes: This spice mix works wonderfully on sweet potatoes too! Adjust cooking time as needed.

Tips for Success

Follow these simple tips to make sure your Mexican Potatoes turn out perfect every time:

Even Cuts: Cutting the potatoes into similar-sized pieces ensures they cook at the same rate.
Don’t Crowd the Pan: This is the number one tip for crispy roasted anything! Give those potatoes space.
Use Enough Oil: Olive oil helps crisp them up and helps the spices stick. Don’t be shy!
Season Generously: Potatoes love salt and flavor! Taste and adjust seasoning if needed after cooking.

How to Store It

Got leftovers? (Rare, but possible!) Here’s what to do:

Let the potatoes cool completely, then transfer them to an airtight container. They’ll keep in the refrigerator for 3-4 days. To reheat, spread them on a baking sheet and pop them back into a 350°F (175°C) oven for 10-15 minutes until heated through and a little crispy again. Microwaving works for reheating, but you’ll lose that lovely crisp texture.

FAQs

Got questions? I’ve got answers!

Can I make these ahead of time?

You can wash and chop the potatoes a few hours ahead and keep them submerged in cold water in the fridge. Drain and pat them very dry before tossing with oil and spices. I don’t recommend seasoning them too far in advance as the salt can draw out moisture.

What should I serve these with?

They are perfect with tacos, burritos, grilled chicken, steak, fish, or alongside eggs for a hearty breakfast hash!

Can I use different potatoes?

Absolutely! Russets get super fluffy inside, while reds and Yukon Golds hold their shape well and get creamy. Use whatever you have or prefer!

Easy & Crispy Mexican Roasted Potatoes

These Mexican-spiced, roasted-to-perfection potatoes are incredibly easy to make and bursting with flavor. A quick prep, simple steps side dish that tastes like your favorite taqueria potatoes.

Print Recipe Pin Recipe

Cook Time 35

Equipment

Oven
large baking sheet
Parchment paper Optional, for easier cleanup
Large bowl
Small bowl
Fork For whisking spices

Ingredients

Hauptzutaten

6 medium Potatoes Any kind – Russet, red, or Yukon Gold
2 tbsp Olive oil Our magic potion for getting those potatoes lovely and crispy.
1 tsp Garlic powder Adds that essential savory kick.
1 tsp Onion powder Another pantry staple for deep flavor.
0.5 tsp Dried oregano Gives it that classic Mexican herb note.
0.5 tsp Dried parsley A touch of green and fresh-ish flavor.
0.5 tsp Chili powder For a gentle warmth, not too spicy!
1 tsp Paprika Adds beautiful color and a hint of sweetness.
0.5 tsp Cumin The backbone of that authentic Mexican spice blend.
1 tsp Salt Essential for bringing all those flavors together.
1 tsp Black pepper A little bit of zing!

Instructions

First things first, preheat your oven to 400°F (200°C). While it's heating up, grab a large baking sheet. If you have parchment paper, line the sheet for easier cleanup – totally optional but a nice little trick I use!
Give your potatoes a good wash. You can peel them if you like, but I usually leave the skins on for extra crispiness and nutrients. Chop the potatoes into roughly 1-inch cubes. Try to keep them about the same size so they cook evenly.
Toss the cubed potatoes into a large bowl. Drizzle the olive oil over them and toss with your hands or a spoon until they're all lightly coated.
In a small bowl, mix together all the dry spices: garlic powder, onion powder, dried oregano, dried parsley, chili powder, paprika, cumin, salt, and black pepper. Give it a little whisk with a fork.
Sprinkle the spice mixture over the oiled potatoes in the large bowl. Toss, toss, toss until every single potato cube is beautifully coated in those vibrant spices. Make sure they are really well covered!
Spread the spiced potatoes out in a single layer on your prepared baking sheet. Don't overcrowd the pan; this is key for getting them crispy, not steamed. If you have too many, use a second pan.
Pop the baking sheet into your preheated oven. Roast for 25-35 minutes, flipping the potatoes halfway through (around the 15-minute mark), until they are tender inside and golden brown and crispy on the edges. Cooking time will vary depending on your oven and how big you cut your potatoes, so keep an eye on them!
Once they're perfectly crispy, remove from the oven and serve immediately!

Notes

Tips for Success: Use even cuts for uniform cooking. Do not overcrowd the pan for crispiness. Use enough oil. Season generously.
Storage: Let cool completely, store in an airtight container in the refrigerator for 3-4 days. Reheat on a baking sheet in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. Microwaving is possible but loses crisp texture.
Make Ahead: Wash and chop potatoes a few hours ahead and keep submerged in cold water in the fridge. Drain and pat very dry before tossing with oil and spices. Do not season too far in advance.