mexican potatoes

Mexican Potatoes are simple but incredibly flavorful and satisfying. Super easy diced potatoes pan-fried with tomato, onion, and Serrano peppers. It’s one of those dishes that once you try once, you’ll be making again and again.

Mexican Potatoes (Papas a la Mexicana)

potatoes

onion

tomatoes

serrano peppers

salt

Peel potatoes and then dice them into even 1/4 inch cube-sized pieces.

Dice tomatoes, onion, and Serrano peppers.

Turn a large pan on medium heat and add oil. Once hot, add diced potatoes to the pan and begin cooking while stirring every 1-2 minutes.

After about 8-10 minutes, try a potato cube to see if it is soft/cooked. Once potatoes are almost cooked, add onions, tomatoes, and pepper.

Cook for an additional 4-5 minutes until tomatoes cook down and give the potatoes a nice reddish color. Turn pan off and set aside.

Serve potatoes with tortillas as tacos or in a white flour tortilla as a burrito. Add queso fresco or sour cream and enjoy!

These are fantastic!!! And yes, oil is a must!!

THE best potatoes I have ever made. I will definitely be making them on a weekly basis! thank you!

New favorite way to make potatoes, and it is sooo easy!

These potatoes have become a staple for me and I pair them with many other authentic Mexican dishes!

Crispy roasted Mexican Potatoes with cheese are a fun twist on a classic oven roasted potato. These potatoes are tossed in tons of spices and dipped in cheese. Mexican potatoes are a delicious side dish for breakfast or dinner and are gluten free and vegetarian.

Easy Mexican Potatoes

baby yellow potatoes (halved & pat dried*)

olive oil

smoked paprika*

cumin

chili powder

pepper

garlic

onion powder

oregano

(1/3 cup) finely grated parmesan reggiano*

jalapeño lime crema (for dipping)

queso fresco (for topping)

oregano onions

chopped cilantro

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the potatoes, oil, and spices. Toss well.

Line a large baking sheet with parchment paper. Lightly dip each potato cut side down in the parmesan cheese.

Arrange the potatoes cut side down so they are not touching.

Bake for 30-40 minutes or until the potatoes are tender and the bottom is crispy.

Crispy roasted potatoes tossed in the perfect Mexican seasoning, these potatoes are an easy and healthy one pan side dish for any protein.

Easy, Crispy Oven Baked Mexican Potatoes

onion, diced ((optional))

bell pepper, diced ((optional))

tbsp avocado oil

tbsp chili powder

tsp cumin

garlic powder

paprika

tsp sea salt

tsp pepper

Preheat oven to 400° Fahrenheit and line a large sheet pan with parchment paper.

Mix together the Mexican seasoning ingredients in a small bowl or ramekin.

Wash and dry potatoes. Chop potatoes into small cubes and place them in a bowl. Chop onion and bell pepper as noted (if using) and add to the bowl.

Drizzle avocado oil over the potatoes and toss to coat. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly with the seasoning.

Spread the potatoes out evenly on the sheet pan. Place in the oven to bake for 30-40 minutes, or until the potatoes are soft when pierced with a fork.

Remove from the oven and serve.

These were so fantastic!  I made a huge batch so we would have potatoes for 2 dinners..  We ate almost all of them the first dinner!  🤣.    They are addictive!  I personally am sensitive to cumin and salt so I cut those in half.  I kept the other spices exact to the recipe.   Sooooo delicious.  Thank you for posting!

I made these tonight, what a fantastic recipe, served on toaster roasted flour tortillas.... fajitas mmmmmm

Make deliciously crispy Mexican Potatoes in just 45 minutes, in the oven or air fryer. Topped with lime &amp; cilantro this is a yummy side dish with a spicy kick - and at its best served with a cool sauce or sour cream.

Mexican Potatoes with Lime &amp; Cilantro

lb potatoes (skin on, cut in quarters)

tsp Mexican spice mix (homemade (recipe below)

½ lime (juice only)

cilantro (loosely packed, chopped)

½ tsp chili powder

½ tsp ground black pepper

¼ tsp ground cumin

paprika powder

cayenne pepper

Mix together the spices for the seasoning.

Coat quartered potatoes in olive oil, then add the mexican seasoning. Mix well so all potatoes are evenly coated.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Spread out the quartered potatoes on the baking sheet, and roast in the middle of the oven for 30-40 minutes, until crispy but not burnt.

Squeeze over lime juice and sprinkle over cilantro. Serve!

Oven Instructions

Preheat the air fryer to 400°F (200°C).

Place potatoes in a single layer in the air fryer basket and air fry for 20 minutes, shaking to turn them halfway.

Air Fryer Instructions

https://content.jwplatform.com/videos/xBzCCJXo.mp4

Make deliciously crispy Mexican Potatoes in just 45 minutes, in the oven or air fryer. Topped with lime & cilantro this is a yummy side dish with a spicy kick - and at its best served with a cool sauce or sour cream.

Top 4 mexican potatoes recipes from across the web

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Top Tags

Mexican Potatoes (Papas a la Mexica...

Easy Mexican Potatoes

Easy, Crispy Oven Baked Mexican Pot...

Mexican Potatoes with Lime & Ci...

Top 4 mexican potatoes recipes from across the web

The most viewed mexican potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Potatoes (Papas a la Mexica...

Easy Mexican Potatoes

Easy, Crispy Oven Baked Mexican Pot...

Mexican Potatoes with Lime &amp; Ci...

The most viewed mexican potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mexican Potatoes with Lime & Ci...