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.
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
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.
Spread in one single layer.
- Category: Appetizer, Side dish
- Cuisine: Mexican
Keywords: mexican potatoes, mexican potato recipe