I first made Easy Mexican Roasted Potatoes on a Tuesday night when I needed something quick to go with tacos, and now they're on repeat in our house. They're simple to throw together, use ingredients you probably already have, and they fill the kitchen with the most amazing smell while they bake.
If you love bold flavors and crispy textures, try pairing these with my Easy Miso Scrambled Eggs Recipe or serve them alongside Tacos de Papa Recipe for Crispy, Comforting Meals for a complete Mexican-inspired meal. They're also perfect with Easy Southern Chicken Fried Chicken on taco night.
Why You'll Love This Easy Mexican Roasted Potatoes
These crispy garlic Easy Mexican Roasted Potatoes come together in about 40 minutes from start to finish, making them perfect for busy weeknights. The spice blend is simple but incredibly flavorful, and the technique of drying the potatoes after rinsing helps them crisp up beautifully. They're naturally gluten-free, easily customizable, and they pair with just about everything. Whether you're serving them with grilled chicken, adding them to a burrito bowl, or bringing them to a potluck, these roasted potato cubes disappear fast.
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Easy Mexican Roasted Potatoes Ingredients
Here's what you'll need to make these flavorful roasted Easy Mexican Roasted Potatoes .
See Recipe Card Below This Post For ingredients Quantites
For the Potatoes:
- Garlic clove: Adds a savory depth and aromatic warmth to the spice blend. Crushing it helps distribute the flavor evenly.
- Paprika: Brings a subtle sweetness and beautiful golden-red color to the Easy Mexican Roasted Potatoes.
- Fine salt: Seasons the Easy Mexican Roasted Potatoes and helps draw out moisture for better crisping.
- Black pepper: Adds a gentle heat and balances the other spices.
- Ground cumin: This is the star of the Mexican seasoning, giving the Easy Mexican Roasted Potatoes that warm, earthy flavor.
- Chili powder: Provides a mild heat and deepness that makes these taste authentically Mexican.
- Dried oregano: Adds an herbal note that rounds out the spice mix perfectly.
- Potatoes: The base of the recipe. Starchy Easy Mexican Roasted Potatoes work beautifully here, crisping on the outside while staying fluffy inside.
- Rapeseed/canola oil: Helps the Easy Mexican Roasted Potatoes crisp up and carries the flavors of the garlic and spices. You'll need a little extra for greasing the tin.
To Serve:
- Sea salt flakes: A finishing touch that adds a nice crunch and burst of saltiness.
- Chopped fresh coriander/cilantro: Brings brightness and freshness to balance the warm spices.
how to make Easy Mexican Roasted Potatoes
Preheat the oven: Heat your oven to 220°C (200°C fan), 425°F, or Gas Mark 7. This high temperature is key for getting those crispy edges.
Mix the spices: In a small bowl, combine the paprika, fine salt, black pepper, cumin, chili powder, and oregano. Stir them together so they're evenly blended.
Prep the potatoes: Peel your Easy Mexican Roasted Potatoes and cut them into 1.5cm slices. Cut each slice into 1.5cm wide sticks, then dice those sticks into 1.5cm cubes. Keeping them uniform helps them cook evenly.
Rinse and dry: Rinse the potato cubes under cold water to remove excess starch, which helps them crisp up better. Drain them well, then pat them completely dry with a clean tea towel. This step really matters for texture.
Coat with oil: Toss the dried potato cubes in a large bowl with the rapeseed oil until every piece is lightly coated and glistening.
Add the garlic: Toss in the crushed garlic and mix again so it gets distributed throughout the potatoes.
Season generously: Sprinkle your prepared spice mix over the Easy Mexican Roasted Potatoes and toss everything together until the cubes are evenly coated in those beautiful spices.
Prepare the tin: Lightly grease a large shallow roasting tin with a bit of oil. Spread the seasoned Easy Mexican Roasted Potatoes in a single layer, making sure there's space between the cubes so air can circulate. If your tin is crowded, use two tins for maximum crispiness.
Roast: Place the tin in your preheated oven and roast for 30 minutes total. After 15 minutes, take the tin out and flip the Easy Mexican Roasted Potatoes with a spatula so they brown evenly on all sides.
Finish and serve: When the Easy Mexican Roasted Potatoes are golden and crispy around the edges, remove them from the oven. Sprinkle with sea salt flakes and freshly chopped coriander before serving them warm.
Equipment For Easy Mexican Roasted Potatoes
- Large shallow roasting tin: A dark enamel finish works especially well for getting crispy edges. Make sure it's big enough to spread the Easy Mexican Roasted Potatoes without crowding.
- Large mixing bowl: For tossing the Easy Mexican Roasted Potatoes with oil and spices.
- Clean tea towel: Essential for drying the Easy Mexican Roasted Potatoes thoroughly after rinsing.
Substitutions and Variations
Oil options: Olive oil or vegetable oil work just as well as rapeseed oil.
Spice swaps: If you don't have chili powder, use a pinch of cayenne for heat. Smoked paprika instead of regular paprika adds a lovely smoky flavor.
Potato varieties: Yukon Gold or russet potatoes are perfect here. Sweet potatoes also work beautifully for Mexican roasted sweet Easy Mexican Roasted Potatoes with a slightly different flavor profile.
Extra flavor: Add a squeeze of fresh lime juice right before serving for brightness, or sprinkle with crumbled cotija cheese for a cheesy Mexican potatoes version.
Air fryer method: These adapt well to an air fryer. Cook at 200°C for about 20 minutes, shaking the basket halfway through.
Storage and Reheating
Refrigerator: Store leftover Easy Mexican Roasted Potatoes in an airtight container in the fridge for up to 3 days.
Reheating: For the best texture, reheat them in a 200°C oven for about 10 minutes until they crisp up again. You can also use an air fryer for 5 to 7 minutes. Microwaving works in a pinch but won't give you that crispy exterior.
Freezing: These don't freeze particularly well due to the texture change, so I recommend enjoying them fresh.
expert tips
Don't skip the drying step. Patting the Easy Mexican Roasted Potatoes completely dry after rinsing removes surface moisture and helps them get crispy instead of steaming in the oven.
Cut evenly. Keeping your potato cubes the same size means they'll all finish cooking at the same time. If some are smaller, they might burn before the larger ones are done.
Give them space. Overcrowding the pan traps steam and makes the Easy Mexican Roasted Potatoes soggy. If you need to use two roasting tins, it's worth it for that crispy texture.
Flip halfway through. This ensures all sides get that beautiful golden color and crunchy edges.
Serve immediately. These are best enjoyed fresh from the oven while they're still hot and crispy.
FAQ
Is it necessary to boil potatoes before roasting?
No, you don't need to boil these Easy Mexican Roasted Potatoes first. Rinsing them in cold water and patting them dry removes enough starch to help them crisp up beautifully in the oven. Boiling would actually make them too soft for this recipe. Just cut, rinse, dry thoroughly, and roast.
What are the Mexican spices for potatoes?
The classic Mexican spice blend for potatoes includes cumin, chili powder, paprika, and oregano. Garlic, salt, and black pepper round out the flavors. This combination gives you that warm, earthy, slightly spicy taste that pairs perfectly with Mexican meals. Feel free to adjust the heat level by adding more or less chili powder.
What is the secret to crispy roast potatoes?
The secret is threefold: high heat, dry potatoes, and space. Make sure your oven is properly preheated to 220°C, pat the Easy Mexican Roasted Potatoes completely dry after rinsing, and don't crowd the pan. The oil helps too, creating a barrier that crisps up in the hot oven. My mom always said, "Give them room to breathe," and she was right.
How to make the tastiest roast potatoes?
Season generously and don't be shy with the spices. Use fresh garlic for the best flavor, and make sure every potato cube is coated in oil and seasoning. Flipping them halfway through ensures even browning. Finishing with sea salt flakes and fresh cilantro right before serving adds layers of flavor and makes them taste restaurant-quality.
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Pairing
These are my favorite dishes to serve with Easy Mexican Roasted Potatoes
Easy Mexican Roasted Potatoes
Ingredients
Method
- Preheat your oven to 220°C (200°C fan), 425°F, Gas Mark 7. prep
- In a small bowl, mix together the paprika, salt, black pepper, ground cumin, chili powder, and dried oregano. mix
- Peel the potatoes and cut them into 1.5cm slices. Then cut the slices into 1.5cm x 1.5cm sticks and finally into 1.5cm cubes. prep
- Rinse the diced potato cubes under cold water, drain, and pat them dry with a clean tea towel. prep
- Toss the potato cubes in rapeseed oil until evenly coated. mix
- Add the crushed garlic and toss again to distribute it evenly among the potatoes. mix
- Lightly grease a shallow roasting tin with extra oil and spread the potatoes evenly in a single layer. Leave space between each cube for crispness. prep
- Place the roasting tin in the oven and cook for 30 minutes, turning the potatoes after 15 minutes to ensure even browning. bake
- Once golden and crispy, remove from the oven and garnish with sea salt flakes and chopped fresh coriander. finish
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