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Easy Mexican Roasted Potatoes

Garlic and spice coated cubes of potato, perfectly roasted til crispy and golden. Easy Mexican Roasted Potatoes are a delicious side dish for burritos, chilli and BBQs.

My take on Mexican style potatoes, these crispy coated beauties are so quick and easy to prepare. Plus, they’re ready to serve after only thirty minutes in the oven. So if you love Mexican inspired dishes, read on …

The secrets to crispy coated spicy cubes of Mexican style potatoes are simple. A hot oven and a small amount of oil to coat the spuds before tossing in seasoning and garlic. And that’s it. With just the right size of potato cube you enjoy a perfect spice to potato ratio.

Close up of crispy Mexican potatoes sprinkled with salt and fresh coriander leaves.

Since potatoes are naturally fat free, this dish lands on the healthy side with only 5 grams of fat per portion. But regardless of that, no matter how many of these tasty Mexican Roasted Potatoes you make they will always disappear !

Regular readers will know potatoes are a firm favourite side dish here at the Kitchen Shed. Any treat night generally includes spuds and a healthy take often includes our Roasted Bombay Potatoes or Low Fat Oven Chips.

Close up of Easy Roasted Mexican Potatoes on a roasting tin.

What ingredients do I need ?

You only need a few ingredients to make these Roasted Mexican Potatoes. Hopefully you’ll already have them in your kitchen.

  • Rapeseed oil/Canola – I love to use rapeseed oil. A light, flavourless and non greasy oil does a brilliant job of carrying the full flavour of spice.
  • Mexican seasoning – I’ve used a variation on my burrito spice mix. Paprika, cumin, dried oregano, black pepper, salt and chilli powder.
  • Garlic – you only need 1 crushed garlic clove. Don’t worry, the garlic doesn’t burn. The secret is in the coating order, oil first then garlic before finishing with the spice.
  • Potatoes – you need a floury variety like Maris Piper, King Edward, Wilja or Idaho. I used Maris Piper.

What equipment do I need ?

  • You will need a large shallow roasting tin (or pan); I use a traditional black enamelled shallow tin. The darker tin absorbs more heat and the low sides allow better hot air circulation. Both of these features contribute to delivering crispier Mexican Potatoes.
Diced potatoes being turned over on a tray.

How to make Easy Mexican Roasted Potatoes

This Mexican style side couldn’t be any easier to make.

  • Firstly, measure out the spices and mix together.
Pots of Mexican spices.
  • Now peel and cut your potatoes into 1.5cm slices before cutting the slices to give 1.5cm x 1.5cm sticks. Cut the sticks to produce 1.5cm dice.
  • Rinse and dry the potatoes.
Images to illustrate potatoes being diced, rinsed and dried.
  • Coat your diced potatoes with the oil – an even coating of oil helps when adding the garlic and spicy seasoning.
  • Toss with crushed garlic – evenly distribute it over the oiled potato cubes.
Spuds being coated in oil.
  • Sprinkle the mixture of spices, salt and pepper over your potatoes. Stir and turnover so the potatoes become evenly coated with the seasoning mixture.
Images showing the spicing steps in recipe instructions.
  • Now grease your roasting tin with a little oil before evenly spacing the seasoned potato cubes on it. So your potato delights can crisp and brown, allow plenty of room for air circulation between the cubes.
  • Place your loaded roasting tin into pre-heated oven and cook for 30 minutes, turning the potatoes after 15 minutes.
Spiced potato cubes on a tray.

Top tips for the Best Crispy Mexican Potatoes

Close up of spiced diced potatoes in a terracotta dish.

Just follow these easy tips to deliver crispy coated spicy cubes of Roasted Mexican potatoes.

  • First things first, a hot oven: 220°C, 200 °C,Fan, 425°F, Gas Mark 7.
    Make sure the oven is preheated so your potatoes receive a blast of heat as soon as they go in.
  • The right potatoes. The perfect roast potato starts with the ideal roasting potato, which is not just any old spud. You need a floury variety like Maris Piper, King Edward, Wilja or Idaho. A floury potato will give you that essential combination of crispy exterior and fluffy interior.
  • Potato cube size. Cut your potatoes into equal sizes so they can roast evenly.
  • Oil coating. Coat your potato cubes with oil before you toss them in garlic and spices. Essential for an even distribution of spice.
  • Lastly, the roasting tin. As large as can fit in your oven, shallow and preferably a dark enamel finish. A darker coloured tin absorbs more heat and shallow sides lend to better hot air circulation. A larger tin is better for spacing out the potato cubes so they can crisp and brown. If your roasting tin isn’t large enough, use two tins for maximum crispness.

How to serve

Serve straightaway with a sprinkling of sea salt flakes and chopped coriander/cilantro.
Perfect as a side dish with burritos, chilli and BBQs.

Can I reheat them ?

Mexican Roasted Potatoes reheat really well. Although I must admit, when I’ve made them they’re usually gone in the first sitting. That said, they will keep for up to five days in an airtight container stored in the fridge. Pop in the oven at 180 C for 10 minutes until they’re nice and crispy.

Can I freeze them ?

These potatoes freeze really well. I often make a double batch so I’ve got some to freeze. When thoroughly cooled, place in a freezer bag or airtight container before popping in the freezer. They will keep for up to three months.
To reheat from frozen, place on an oiled baking tin and cook for 15 to 20 minutes at 180 C.

You might also like….

Easy Mexican Roasted Potatoes

Garlic and spice coated cubes of potato, perfectly roasted til crispy and golden. Easy Mexican Roasted Potatoes are a delicious side dish for burritos, chilli and BBQs.
My take on Mexican style potatoes, these crispy coated beauties are so quick and easy to prepare. Plus, they’re ready to serve after only thirty minutes in the oven.
5 from 73 votes
Print Pin Rate this Recipe Save Recipe
Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 173kcal
Author: Sarah James

Equipment

  • 1 large shallow roasting tin Preferably with a dark enamel finish. A darker coloured tin absorbs more heat and shallow sides lend to better hot air circulation.

Ingredients

  • 1 garlic clove – crushed
  • 1 tsp paprika
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp dried oregano
  • 1 kg potatoes
  • 2 tablespoons rapeseed/canola oil plus extra for oiling the roasting tin

To serve

  • sea salt flakes
  • chopped fresh coriander/cilantro

Instructions

  • Preheat your oven to 220 °C, 200 °C Fan, 425 °F, Gas Mark 7.
  • Mix together the spices, salt and pepper.
  • Peel and cut your potatoes into 1.5cm slices and then cut the slices to give 1.5cm x 1.5cm sticks. Now cut the sticks to produce 1.5cm dice.
  • Rinse potato cubes in cold water and drain before patting dry with a clean tea towel.
  • Evenly coat your diced potatoes with the oil.
  • Toss with crushed garlic so it becomes evenly distributed over the oiled potato cubes.
  • Sprinkle previously mixed spices, salt and pepper over your potatoes. Stir and turnover the potatoes so they are evenly coated with the seasoning mixture.
  • Grease roasting tin with a little oil before evenly spacing your potato cubes on it. Allow plenty of room for air circulation between the cubes. If you don’t have a roasting tin which is large enough, use two tins to achieve maximum crispness.
  • Place your roasting tin/s of potatoes into pre-heated oven.
  • Cook for 30 minutes, turning the potatoes after 15 minutes.

Video

Notes

  • Reheating: They will keep for up to five days in an airtight container stored in the fridge. Pop in the oven at 180 C for 10 minutes until they’re nice and crispy.
  • Freezing: When thoroughly cooled, place in a freezer bag or airtight container before popping in the freezer. They will keep for up to three months.
    To reheat from frozen, place on an oiled baking tin and cook for 15 to 20 minutes at 180 C.
  • Nutrition information is approximate and meant as a guideline only.
Calories: 173kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 401mg | Potassium: 719mg | Fiber: 4g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 34mg | Calcium: 28mg | Iron: 2mg

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Close up images of Easy Mexican Roasted Potatoes in a dish and on a roasting tin.

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Recipe Rating




Gloria

Monday 4th of April 2022

I am a potato lover. We also love Mexican food. This will be a nice addition to our themed dinners.

Sarah James

Tuesday 5th of April 2022

Thanks Gloria, Mexican potatoes go with so many Mexican dishes. I hope you enjoy them as much as we do.

Giangi Townsend

Sunday 20th of February 2022

So yummy! Perfect alongside any fish, poultry. I love potatoes and print it to make tonight for dinner.

Sarah James

Monday 21st of February 2022

Thanks Giangi, I hope you enjoy Mexican Potatoes as much as we do.

Jeanine

Sunday 20th of February 2022

Thanks Sarah you have given me an alternative for our Cajun spiced roast chicken we are having today....these sound absolutely amazing

Sarah James

Monday 21st of February 2022

Thanks Jeanine, roasted Mexican potatoes will be a great match for Cajun spiced chicken. Do let me know how you get on.

Cayla Holleman

Sunday 20th of February 2022

Wow. I had to try these after seeing how crisp and flavorful they look. They did not disappoint!

Sarah James

Monday 21st of February 2022

Thanks Cayla, I'm so pleased you enjoyed our crispy Mexican Potatoes.

Louise

Thursday 3rd of February 2022

So tasty! I made these just to serve up with some grilled veggies and vegan sausages for a quick but flavourful dinner. I thought I had made enough for leftovers to eat the next day, but we ate them all up immediately!