Mexican Potatoes
Crispy, flavorful Mexican Potatoes seasoned with chili powder, cumin, paprika, and fresh lime juice. Perfect as a side dish, taco filling, or breakfast potatoes—easy to make, customizable, and full of bold, zesty flavor.
Ingredients
For the Potatoes
- 2 lbs potatoes Yukon Gold or Russet, diced into 1-inch cubes
- 2 tbsp olive oil or avocado oil
- 1 tsp chili powder
- 1 tsp paprika or smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt to taste
- ¼ tsp black pepper
For Finishing
- ½ lime Juice
- 2 tbsp chopped cilantro
Optional toppings:
Instructions
Prep the Potatoes
- Add diced potatoes to a bowl and pat them completely dry. This helps them turn crisp instead of steaming in the oven.
Season Thoroughly
- Drizzle potatoes with oil. In a small bowl, mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper.
- Sprinkle over the potatoes and toss until evenly coated.
Roast (or Air Fry / Skillet Cook)
Oven Method (Best Crisp):
- Preheat oven to 425°F (220°C).
- Spread potatoes on a baking sheet without crowding.
- Bake 25–30 minutes, flipping halfway, until golden and crispy.
Air Fryer Method:
- Cook at 400°F (200°C) for 15–20 minutes, shaking halfway.
Skillet Method:
- Heat oil in a large skillet over medium-high heat.
- Cook potatoes 18–22 minutes, stirring occasionally, until browned and tender.
Finish with Lime + Cilantro
- Transfer cooked potatoes to a bowl. Squeeze fresh lime juice over the top and add chopped cilantro.
- Toss gently.
Serve
- Top with cotija, salsa, or jalapeños if desired. Serve hot as a side dish, taco filling, or breakfast potatoes.
Notes
- For spicier potatoes, add cayenne or chipotle powder.
- To keep potatoes extra crispy, avoid overcrowding the pan.
- Yukon Gold potatoes hold shape better; russet potatoes crisp more deeply.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8gSodium: 310mgFiber: 3g
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