Zesty Mexican Potatoes: Crispy, Spicy, and Oh-So-Delicious!

Enjoy robust flavor in every bite with these quick and easy Mexican Potatoes, a perfect side dish or vegetarian delight.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

2 pounds Yukon Gold or Russet Potatoes Best for a crispy texture
2 tablespoons Olive Oil Helps achieve delicious crunch

For the Seasoning

1 tablespoon Chili Powder Can add cayenne for more heat
1 teaspoon Cumin No substitutes recommended
1 teaspoon Paprika Consider sweet paprika for mild taste
1 teaspoon Garlic Powder Fresh garlic can be used for a brighter flavor

For the Final Touch

1/4 cup Fresh Cilantro Can substitute with parsley
2 tablespoons Lime Juice Lemon juice can be used if needed

Equipment

oven
baking sheet
Mixing bowls
parchment paper
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and scrub the potatoes, then cut them into even 1-inch cubes.
In a separate bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, and a pinch of salt.
Pour the seasoning mix over the potatoes and toss until evenly coated.
Spread the seasoned potatoes in a single layer on the baking sheet.
Roast the potatoes for 25-30 minutes, flipping them halfway through.
Once golden and crispy, toss with chopped cilantro and lime juice before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 220mgPotassium: 700mgFiber: 4gSugar: 1gVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Ensure potatoes are cut uniformly for even cooking and do not overcrowd the baking sheet for optimal crispiness.

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