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Extra Crispy Roasted Mexican Potatoes (Easy Sheet Pan Side)

A mound of crispy, golden brown Mexican potatoes seasoned with spices and garnished with fresh parsley.
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Make flavorful, crispy roasted Mexican potatoes using a simple sheet pan method. These potatoes are seasoned with chili powder, cumin, and lime, perfect as a side dish for tacos or any weeknight dinner.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 lime, juiced (for finishing)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large, sturdy baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the cubed potatoes and olive oil. Toss until the potatoes are evenly coated.
  3. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, and cayenne pepper (if using).
  4. Sprinkle the spice mixture over the oiled potatoes. Toss thoroughly until every piece of potato is coated with the seasoning.
  5. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure crispiness.
  6. Roast for 20 minutes. Remove the pan from the oven and carefully flip the potatoes using a spatula.
  7. Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are golden brown and crispy on the outside and tender inside.
  8. Remove the potatoes from the oven. Immediately squeeze the fresh lime juice over the hot potatoes and toss gently.
  9. Transfer the Mexican potatoes to a serving dish. Garnish with fresh chopped cilantro before serving.

Notes

  • For extra crispiness, ensure your oven is fully preheated before adding the potatoes.
  • If you prefer an air fryer method, cook at 390°F (200°C) for 15-20 minutes, shaking the basket halfway through.
  • These potatoes work well as a base for ‘Papas con Chile’ when topped with cotija cheese and crema.

Nutrition

Find it online: https://dishicious.com/easy-mexican-potatoes-crispy-side/