Go Back

Spicy Roasted Mexican Potatoes

Crispy and flavorful, these Spicy Roasted Mexican Potatoes are the perfect side dish for any meal, elevating your dining experience with their savory spice blend.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 lbs baby potatoes, halved
For the Spice Mixture
  • 3 tablespoons olive oil Can be substituted with avocado oil.
  • 2 teaspoons chili powder Increase for more spice.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
For Garnishing
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse and halve the baby potatoes. If they are larger, cut them into quarters.
Making the Spice Mixture
  1. In a large mixing bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
Roasting the Potatoes
  1. Add the halved potatoes to the spice mixture and toss well to coat.
  2. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Serving
  1. Remove potatoes from the oven, transfer to a serving dish, and garnish with chopped cilantro. Serve with lime wedges.

Notes

These potatoes can be stored in an airtight container in the refrigerator for up to 4 days or frozen for about a month. Reheat in the oven at 375°F (190°C) for 10-15 minutes, or in an air fryer for extra crispiness.