Description
These crispy, golden Mexican potatoes are the ultimate summer side dish – bold in flavor, quick to prepare, and perfect alongside grilled meats or vegetarian mains.
Ingredients
Scale
- 6 medium potatoes (Yukon Gold or Russet)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Peel and dice potatoes into ¾-inch cubes. Rinse and pat dry thoroughly.
- Mix all dry seasonings in a large bowl: salt, pepper, paprika, garlic powder, onion powder, chili powder, cumin, oregano, and parsley.
- Add potatoes to the bowl, drizzle with olive oil, and toss well until evenly coated.
- Spread seasoned potatoes in a single layer on the baking sheet, ensuring pieces do not touch.
- Roast for 30-35 minutes without flipping for the first 20 minutes. Look for golden-brown edges.
- Let rest for 2-3 minutes before serving. Garnish with fresh cilantro or lime juice if desired.
Notes
To make spicier, add cayenne or chipotle powder. For a smoky flavor, substitute with Tajín or smoked paprika. Perfect for meal prep or summer barbecues.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: Mexican
Nutrition
- Serving Size: ¾ cup
- Calories: 185
- Sugar: 1g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: mexican potatoes, summer side dish, roasted potatoes, easy mexican recipes