Crusty, golden brown and delicious are the perfect words to define this baked Mexican potatoes recipe. They are so yummy that they will be gone in a few minutes, making everyone crave for more. Serve these Mexican potatoes as a side dish with grilled or roasted chicken, fish, beef and vegetables, stews, salads. Dices will brown beautifully on all sides and, being so small, don’t take much time to develop a perfect crust on all sides, getting so crispy they will be a huge success.
Mexican Potatoes Recipe
A tip for making it even crispier is to spread in one single layer, otherwise, it can get soggy. As dices are small, they are also good as an appetizer that kids will love, just serve them with toothpicks! These Mexican potatoes are so easy to make and you’ll surely find all the spices in your kitchen, adaptable to the ones you do have in case you don’t find these exact ones. If you’re looking for another delicious recipe to try, you might enjoy this Copycat Taco Bell Chilito.
Mexican Potatoes Recipe
How to Make Mexican Potatoes Recipe?
STEP 1 – Preheat oven to 200ºC (400ºF / moderately hot / Gas 6).
STEP 2 – In a small bowl, combine cumin, cinnamon, paprika, chili powder, dried onion, garlic powder, and salt to taste.
STEP 3 – Cut unpeeled potatoes into cubes (1/2 in) and combine the spicy mixture. Drizzle with olive oil and mix to coat, adding more olive oil if necessary.
STEP 4 – Line a baking pan in which the potato cubes will fit in a single layer with parchment paper and drizzle with olive oil. Place the potatoes in a baking pan.
STEP 5 – Bake for about 20 minutes. Mix to bake them evenly, and continue baking for about 20 to 30 more minutes, until tender, golden brown, and crispy.
STEP 6 – Taste for salt and serve.
Mexican Potatoes Recipe
Check out the printable recipe below and let me know what you think about this easy Mexican Potato Recipe (comments below)
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Baked Mexican Potatoes
Ingredients
- 1 tsp ground cumin
- ½ tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp chili powder or to taste
- 1 tbsp dried onion
- 1 ½ tsp garlic powder
- 2.2 lb russet potatoes unpeeled
- olive oil
- salt
Instructions
- 1 - Preheat oven to 200ºC (400ºF / moderately hot / Gas 6).
- 2 – In a small bowl, combine cumin, cinnamon, paprika, chili powder, dried onion, garlic powder, and salt to taste.
- 3 - Cut unpeeled potatoes into cubes (1/2 in) and combine the spicy mixture. Drizzle with olive oil and mix to coat, adding more olive oil if necessary.
- 4 - Line a baking pan in which the potato cubes will fit in a single layer with parchment paper and drizzle with olive oil. Place the potatoes in a baking pan.
- 5 - Bake for about 20 minutes. Mix to bake them evenly, and continue baking for about 20 to 30 more minutes, until tender, golden brown, and crispy.
- 6 – Taste for salt and serve.
Video
Notes
Nutrition
Mexican Potatoes Recipe
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Mexican Potatoes (Ready to be Pinned)
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Mexican Potatoes Recipe
4 comments
This looks very yummy, look forward to try it
These potatoes are to die for! Easy to make, quick cleanup, and most of all DELICIOUS!
These were pretty good. I doubled the spice recipe as I had about 4 + lbs of potatoes to use up. I added maybe about 3/4 tsp of salt to the mixture. Next time I’d add more, or adjust to the amount of potatoes I’m using. If I was eating the potatoes on their own, it just wouldn’t be enough flavor without that salt. We used it more as a hash, so worked well with the egg on top. Thanks for the recipe!
Thank you Meri 🙂