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Overhead view of mexican potatoes on a sheet pan.

Crispy Roasted Mexican Potatoes


  • Author: Lexi
  • Total Time: 1 hour 40 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan

Description

These crispy roasted Mexican Potatoes are seasoned with spices like chili powder, cumin, coriander, garlic and oregano. They're easy to make and absolutely delicious, especially served with our creamy avocado cilantro dipping sauce! 


Ingredients

Units Scale

Mexican Potatoes:

  • 3 pounds red potatoes, diced into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne

Avocado Cilantro Crema (optional):

  • 1/2 cup mayonnaise (we used vegan)
  • 1 ripe avocado
  • 2 tablespoons fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

Instructions

Potatoes:

  1. Add diced potatoes to a large bowl and cover with cold water. Let sit for 40-60 minutes, then drain and rinse thoroughly (this removes excess starch for super crispy potatoes).* Pat the potatoes dry with a clean towel.
  2. Preheat oven to 400˚F / 205˚C. Line 2 rimmed baking sheets with parchment paper.
  3. In a small bowl, stir together cornstarch, salt, chili powder, oregano, cumin, coriander, garlic powder, onion powder, and cayenne.
  4. In a large bowl, toss together the potatoes with vegetable oil and spice mixture until evenly coated. 
  5. Spread out the potatoes in an even layer between two baking sheets. Roast for 35-40 minutes, stirring 1-2 times, until crispy and fork tender. 

Crema (optional):

  1. Add all ingredients to a food processor and blend until smooth and well incorporated. Serve with roasted potatoes. 

Notes

*Can I skip soaking the potatoes in cold water? Technically, yes. You can simply dice the potatoes, toss in the oil and spice mixture and head straight to the oven. However, they make take longer to roast, the spices may burn, and they may not be as crispy, which is why we suggest soaking if you have the time. Soaking potatoes in cold water removes excess starch. Starch can prevent the potato from cooking evenly and crisping up. It's super important to use cold water, not hot water!

Potatoes: We used red potatoe, but Yukon golds (or yellow potatoes) are also a great choice. For truly crispy potatoes, it's essential to soak them in cold water before roasting, so be sure to factor that in to your prep time.

Oil: We used vegetable oil because of its neutral flavor and high heat capabilities. Any other high heat oil will work well in this recipe. 

Cornstarch: You can also sub with arrowroot starch. Don't skip this – it helps the potatoes get super crispy!

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. 

How to reheat roasted potatoes: My favorite method is to start by microwaving them for 30-60 seconds (until warmed), then transfer to a skillet with 1 tablespoon of oil. Sauté until they're nicely crisped and warmed through. Alternatively, spread them on a sheet pan, cover with aluminum foil and place in a 400˚ oven for 10-15 minutes, until warmed through. 

  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 239
  • Sugar: 2.5 g
  • Sodium: 449.3 mg
  • Fat: 11.3 g
  • Carbohydrates: 32.1 g
  • Fiber: 4.8 g
  • Protein: 4.7 g

Keywords: Mexican potatoes