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Mexican Roasted Potatoes

Mexican Roasted Potatoes
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Mexican roasted potatoes are a flavorful twist on classic roasted potatoes, seasoned with bold spices like cumin, paprika, and chili powder. Crispy on the outside and tender inside, they make a perfect side dish for tacos, grilled meats, or festive meals. Garnished with fresh cilantro, they’re a crowd-pleaser that’s easy to prepare.

Ingredients

Scale
  • 1 garlic clove, crushed
  • 1 tsp paprika
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • 1 kg potatoes, peeled and diced into 1.5 cm cubes
  • 2 tbsp rapeseed/canola oil (plus extra for greasing the roasting tin)

To serve:

  • Sea salt flakes
  • Fresh cilantro/coriander, chopped

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C). This high temperature ensures crispy potatoes.
  2. Prepare Potatoes: Peel and dice the potatoes into uniform 1.5 cm cubes for even cooking. Rinse them under cold water to remove excess starch, then pat dry thoroughly with a clean tea towel or paper towels.
  3. Mix Spices: In a small bowl, combine paprika, salt, black pepper, cumin, chili powder, and oregano to create the seasoning blend.
  4. Coat Potatoes: Place the dried potato cubes in a large mixing bowl. Drizzle with rapeseed oil and toss until evenly coated. Add crushed garlic and stir again to distribute evenly. Sprinkle the spice blend over the potatoes and toss until fully coated.
  5. Arrange in Tin: Grease a large shallow roasting tin lightly with oil. Spread the potato cubes in a single layer with plenty of space between them for air circulation. If needed, use two tins to avoid overcrowding.
  6. Roast and Turn: Roast in the preheated oven for 30 minutes, turning the potatoes halfway through (at the 15-minute mark) to ensure even browning on all sides.
  7. Finish and Serve: Once golden and crispy, sprinkle sea salt flakes over the hot potatoes for extra crunch. Garnish with fresh cilantro before serving.

Notes

Serving Suggestions

Serve these potatoes alongside tacos, fajitas, grilled meats, or scrambled eggs for breakfast. They also pair wonderfully with creamy dips like guacamole or chipotle aioli.

Tips & Tricks

  • Drying the potatoes thoroughly after rinsing ensures maximum crispiness during roasting.
  • Use smoked paprika for an added depth of flavor if available.
  • For extra crispness, roast on a dark enamel roasting tin or broil for the last few minutes.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat:

  1. Preheat oven to 400°F.
  2. Spread potatoes on a baking sheet lined with parchment paper.
  3. Heat for about 10 minutes; uncover during the last few minutes to restore crispness.

Microwave reheating is faster but may soften textures.

Find it online: https://mexicanrecipe.info/mexican-roasted-potatoes/