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.

4.98 from 83 votes

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Course: Side Dish

Cuisine: Mexican

Prep Time: 10

Cook Time: 30

Servings:

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

Metric - US Customary

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.