Easy Mexican Roasted Potatoes

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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.

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.

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.

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.

• 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.

• 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.

• Sprinkle the mixture of spices, salt and pepper over your potatoes. Stir and turnover so the potatoes become evenly coated with the seasoning mixture.

• 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.

Top tips for the Best Crispy Mexican Potatoes

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 Bombay Potatoes
• Low Fat Oven Chips
• Perfect Mashed Potato
• Crispy Garlic Potato Cubes
• Slow Cooker Jacket Potatoes 
• Slow Cooker Roast Potatoes

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.

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4.98 from 83 votes

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Course: Side Dish

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 30 minutes 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

MetricUS Customary

1x2x3x

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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