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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.
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Cook Time 35 minutes

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.