These tender baby taters are boiled, baked until golden brown, and spiced just right!
If you’re bored by plain salt and pepper on potatoes, then this well-spiced side is perfect for you. Mexican potatoes are packed with spices and herbs that add just the right amount of heat and flavor, from chili powder and cumin to oregano and cilantro.
Also known as Papas a la Mexicana in Spanish, Mexican potatoes can complement nearly any Latin American dish. The beauty is that these golden brown nuggets can be enjoyed at any time of day: breakfast, lunch, dinner, or even as a salty-spicy snack.
Mexican potatoes are also fairly simple to whip up. In just 40 minutes (30 of which is baking time), you’ll have a stellar pan of tender taters with fluffy insides and crispy outsides. The steps are straightforward and the methods are sound, so you can trust that this dish will shine bright in any meal of the day.
Are Mexican Potatoes Healthy?
While they’re not the most nutrient-dense vegetable, potatoes are a good source of fiber and contain vitamins and minerals like potassium and vitamin C. Overall, Mexican potatoes are gluten-free, free of added sugar, and vegan, so they’re suitable for a multitude of diets and dining table feasts.
What Makes Them “Mexican?”
Mostly, it’s the iconic blend of seasonings: chili powder, cumin, paprika, oregano, onion, garlic, and cilantro. This mix is often used in Mexican and Latin American cooking because it’s equally hot and aromatic.
However, this recipe is slightly tweaked from traditional Mexican potatoes because it involves boiling and baking instead of frying. Boiling the potatoes for 5 minutes before baking them can get rid of excess starch, leading to a crispier and more golden potato nugget. It also produces potatoes that are less greasy than the fried versions, but still incredibly delicious in flavor and texture.
How to make ahead and store
Let the potatoes cool to room temperature, and then store in an airtight container in the fridge for up to 5 days. For longer storage, place them in a freezer-safe container and freeze for about 3 months. Let them thaw in the fridge overnight. Reheat by popping them in the oven at 350°F for 10-15 minutes. If you’d like them extra crispy, add 3-5 minutes more baking time.
Serving Suggestions
Meat-eaters can nosh on Mexican potatoes alongside mouthwatering mains like Shrimp Tacos, Green Chili Egg Casserole, Huevos Rancheros, Green Chicken Enchiladas with Salsa Verde, or Spanish Rice with Ground Beef. There’s plenty of hearty options to go around!
Vegans and vegetarians might find these especially delicious to pair: Mexican Sweet Potato Noodle Wraps, One-Pan Mexican Quinoa Casserole, Vegan Chili, or Grilled Avocados Stuffed with Chickpeas and Tahini. Personally, I’m a fan of pairing these potatoes with hearty Breakfast Tacos and Air-Fryer Plantains. Relish a rainbow of goodies with these potatoes!
Ingredients
- 2 pounds baby yellow or red potatoes halved or quartered
- 1/4 cup olive oil
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/4 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/3 cup chopped fresh cilantro
Instructions
- Place potatoes in a pot, cover with water, add some salt, and bring to a boil. Cook for about 5 minutes until slightly soft. Drain and rinse with cold water to stop cooking.
- In a large bowl, combine olive oil, chili powder, cumin, dried oregano, paprika, onion powder, garlic powder, and the salt. Add cooled potatoes and toss to coat evenly.
- Preheat oven to 400°F. Spread seasoned potatoes in a single layer on a baking sheet.
- Bake for 30 minutes until crispy and golden.
- Remove from oven and sprinkle with fresh chopped cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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