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Mexican Potatoes

A quick and easy recipe for crispy, golden Mexican Potatoes that make a fantastic side dish or snack.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium potatoes Peeled and cut into small cubes
  • 2 tablespoons olive oil For tossing with potatoes
Spices
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cut the potatoes into small cubes.
  3. In a large bowl, combine the potatoes with olive oil, salt, black pepper, paprika, garlic powder, onion powder, chili powder, cumin, oregano, and parsley.
  4. Toss the potatoes until evenly coated with the seasoning mixture.
  5. Spread the seasoned potatoes in a single layer on a baking sheet.
Cooking
  1. Bake in the preheated oven for 30–35 minutes, or until the potatoes are golden brown and crispy on the outside.
  2. Serve the Mexican Potatoes hot as a delicious side dish or snack.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, cool completely before storing; reheat from frozen for quick snacking. Adjust spices to taste.