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Spicy Oven-Roasted Mexican Potatoes

A mound of crispy, golden-brown Mexican potatoes seasoned with bold spices, served on a white plate.
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Make crispy, flavorful Mexican potatoes using a simple sheet pan method. These oven-roasted potatoes are seasoned with cumin, chili powder, and smoked paprika, perfect as a side dish or snack.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup chopped fresh cilantro for garnish
  • Optional: Lime wedges for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cubed potatoes, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss everything until the potatoes are evenly coated with the spices.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crispiness.
  4. Roast for 25 to 35 minutes, flipping the potatoes halfway through the cooking time. The potatoes are done when they are golden brown and crispy on the outside and tender when pierced with a fork.
  5. Remove from the oven. If desired, immediately sprinkle with fresh cilantro and serve hot with lime wedges.

Notes

  • For extra crispiness, soak the cut potatoes in cold water for 30 minutes before drying them thoroughly. Excess surface moisture prevents browning.
  • To make these ‘Street Potatoes’ style, toss with 1 tablespoon of lime juice after roasting and top with crumbled cotija cheese.
  • You can add 1/2 cup of drained black beans and 1/2 cup of corn kernels to the sheet pan during the last 10 minutes of roasting for a heartier side.

Nutrition

Find it online: https://mdlatdmm.com/mexican-potatoes-crispy-oven-recipe/