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Super Crispy Oven-Roasted Mexican Potatoes

A pile of golden-brown, seasoned Mexican potatoes cubes served on a white plate, showing crispy edges.
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Make crispy, flavorful Mexican potatoes using a simple spice blend. This easy recipe works well as a side dish for tacos or burritos.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • Optional: Fresh cilantro and lime wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cubed potatoes, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and oregano. Toss everything together until the potatoes are evenly coated with the spices.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
  4. Roast for 25 to 35 minutes, flipping the potatoes halfway through the cooking time. The potatoes are done when they are golden brown and crispy on the outside and tender inside.
  5. Remove from the oven. Serve immediately garnished with fresh cilantro and a squeeze of lime juice. These potatoes are a great alternative to ordering from meal delivery companies when you want homemade flavor.

Notes

  • For extra crispiness, you can use an air fryer. Cook at 400°F (200°C) for 15-20 minutes, shaking the basket every 5 minutes.
  • If you are focused on meal planning for the week, these reheat well in a toaster oven to regain crispness.
  • For a street-style variation, toss the finished potatoes with cotija cheese and a drizzle of crema.

Nutrition

Find it online: https://carlacooking.com/mexican-potatoes-super-crispy-oven-roasted/