These spicy, crispy Mexican potatoes are one of my favorite side dishes to make as a pairing for so many delicious Mexican dishes. They're so easy to cook, taste absolutely amazing, and can be adapted based on your tastes and what you're pairing them with.

These Mexican potatoes are great in potato tacos, in a black bean burrito, or served alongside some delicious Mexican pinto beans or lentil enchiladas. This spicy, crispy Mexican potato recipe is everything you could want from a potato dish. Paired with the avocado dip, you're in heaven.

I have been on a real roll with my potato dishes recently. My beloved Greek potatoes and whipped feta small plate recipe went viral on social media, amassing over 5 million views - and we've kept on serving more potato-goodness ever since.

Ingredient Notes

Here are a few notes on each ingredient we use in this recipe, plus a few potential substitutions.

• Potatoes: Any white potato will work for this recipe - I keep mine unpeeled because I like the texture the skins add, but it's down to your preference.
  
• Oil: Use a neutral oil for this recipe, like olive oil or canola oil, to roast your potatoes.
  
• Spices: This recipe uses a blend of smoked paprika, cumin powder, garlic and onion powder, chili powder, and salt and pepper. For less spice, reduce the amount of chili powder.
  
• Toppings: I love these Mexican potatoes served with fresh cilantro leaves (parsley will also work if you don't like cilantro), a squeeze of lime, and some crumbled feta or queso fresco.

How to Make This Mexican Potatoes Recipe

Step 1: Prep Your Potatoes

Preheat your oven to 200°C (395°F). Chop the baking potatoes into cubes and place them in a saucepan with enough cold water to cover them.

Parboil the potatoes for 10 to 15 minutes until they are just fork-tender. Drain the potatoes and then place a lid on the pan. Shake the potatoes gently to rough up the edges.

Step 2: Roast your potatoes

While the potatoes are boiling, pour the olive oil into your baking tray and place it in the preheated oven for 5 minutes to warm.

Transfer the roughed-up potatoes into the warm baking tray with the heated oil. Sprinkle the smoked paprika, cumin powder, garlic salt, onion powder, chili powder or cayenne pepper, salt, and pepper over the potatoes. Gently stir to combine, ensuring the potatoes are evenly coated with the spices.

Roast the potatoes in the oven for 35 - 45 minutes or until they are crispy and golden.

Expert Tips for Getting Super Crispy Mexican Potatoes

I get a lot of questions on how I get my roast potatoes so crispy - and I'm not going to leave you stranded here! Here are my top tips for beautifully crispy Mexican roast potatoes, every time:

• Parboil your potatoes for 10 minutes, drain, and then shake the potatoes in the pan to rough up the edges. This gives you those wonderful crispy bits on the potatoes.
• Pop your baking dish in the oven with your oil for a few minutes before adding the potatoes to warm the oil.
  
• Make sure you're cooking them for long enough! The difference between potatoes roasted for 30 minutes vs 45 minutes can be phenomenal, and will often depend on your oven and other external factors. Be patient, and you'll be rewarded!
  
• Air Frying Your Potatoes: If you have an air fryer, you can also cook your potatoes in it to cut down on time and get super crispy potatoes! I still par-boil my potatoes, then coat them in the oil and spices, spread them evenly across my air fryer, and cook for 20 - 25 minutes at 200 °C | 395F.

Avocado Crema to Pair with Your Spicy Potatoes

These Mexican roast potatoes pair perfectly with my avocado crema dip - I make it at every opportunity I get and am absolutely obsessed! 

Storage Instructions

Store any leftover Mexican potatoes in an airtight container in the refrigerator for up to 4 days and either reheat in the oven or in the air fryer until they're piping hot and crispy.

I haven't tested freezing this recipe, but it would likely work! Defrost fully before reheating in the oven to regain their crispy texture.

FAQs

How can I stop my potatoes from sticking to the tray?
To prevent sticking, ensure the baking tray is well-oiled before adding the potatoes. You can also use parchment paper or a silicone baking mat for added non-stick properties.

Can I adjust the spice level of the potatoes?
Yes, feel free to adjust the amount of chili powder or cayenne pepper to suit your spice preference. Start with a smaller amount and add more if you like it hotter.

Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that any additional ingredients you use, such as cream cheese or sour cream, are also gluten-free if needed.