These gorgeous spicy, crispy Mexican potatoes combine the hearty goodness of roasted potatoes with the zesty flavors of Mexican spices. Served with a mouth-watering good avocado crema dip, you’ll be thinking about this small plate for weeks.
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.
This spicy, crispy Mexican potatoes recipe is everything you could want from a potato dish. Paired with the avocado dip, you’re in heaven.
Why You’ll Love This Recipe:
- The Spicy Mexican Potatoes are packed with bold and savory flavours, thanks to a medley of spices like smoked paprika, cumin, garlic salt, and more.
- The Avocado Crema adds a creamy and refreshing contrast to the spicy potatoes, with the creamy richness of avocado, zesty lime, and a hint of jalapeño.
- Quick and easy to make, this dish is perfect for weeknight dinners or gatherings with friends and family.
- You can easily customize the level of spiciness to suit your taste by adjusting the amount of jalapeños and chili powder.
- With just a handful of ingredients, it’s a budget-friendly option that doesn’t compromise on taste.
- This is the perfect Mexican-themed small plate recipe, ideal for serving alongside other dishes such as Mexican beans or even with black bean tacos on the side! Plus a big pico de gallo to finish.
How to Make This Mexican Potato Recipe
Step 1: Prepare the Avocado Crema
- In a blender, combine the flesh of the avocado, lime juice, plant-based cream cheese or sour cream, fresh coriander, jalapeño pickle juice, jalapeños, salt, and black pepper.
- Blend the ingredients until you achieve a smooth and creamy sauce.
- Taste the avocado crema and adjust the ingredients to your preferred taste. You can add more lime juice for acidity, jalapeños for heat, or salt and pepper for seasoning.
Step 2: Prepare the Paprika Roast Potatoes
- Preheat your oven to 200°C (390°F).
Step 3: Parboil the Potatoes
- 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 4: Prepare the Baking Tray
- 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.
Step 5: Roast your potatoes
- 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 45 to 50 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 – 50 minutes is phenomenal. Be patient, and you’ll be rewarded!
Avocado Crema to Pair with Your Spicy Potatoes
These Mexican roast potatoes pair perfectly with the creamy, smooth avocado crema dip. It’s so easy to make and lasts will in the fridge for 24 hours or so.
Adjust the jalapenos to your own tastes as this dish can get quite spicy!
Serving Ideas for This Mexican Potatoes Recipe
- These Spicy Mexican Potatoes make a fantastic side dish for tacos, or as a tasty snack on their own.
- Serve them with a side of fresh salsa or pico de gallo for an extra burst of flavor.
- You could even adapt my potato tacos recipe to put these potatoes and the dip inside instead!
Q: Can I make the Avocado Crema ahead of time?
A: Yes, you can prepare the Avocado Crema in advance and store it in the refrigerator. Just make sure to cover it tightly to prevent browning.
Q: Can I use regular cream cheese or sour cream if I don’t need a plant-based option?
A: Absolutely, you can use traditional cream cheese or sour cream if you prefer.
Q: How can I prevent my paprika roast potatoes from sticking to the baking tray?
A: 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.
Q: Can I adjust the spice level of the potatoes?
A: 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.
Q: What other toppings can I add to the Spicy Mexican Potatoes?
A: You can get creative with toppings! Consider adding sliced green onions, diced tomatoes, black olives, or a dollop of sour cream in addition to the Avocado Crema.
Q: Can I make this recipe gluten-free?
A: 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.
Your turn: making these crispy Mexican potatoes!
- 2 baking potatoes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp chili powder or cayenne pepper (adjust to your spice preference)
- 1 tsp salt
- 1 tsp pepper
- 1 large avocado
- 1 lime, juiced
- 2 tbsp plant-based cream cheese or sour cream
- 1 handful coriander
- 2 tbsp jalapeno pickle juice
- 1 tbsp jalapenos (adjust to your taste)
- 1 tsp salt
- 1 black pepper
To make the avocado crema
- Put the avocado, lime juice, cream cheese/sour cream, coriander, jalapenos and juice, and seasonings in a blender and blitz into a smooth and creamy sauce.
- Taste and adjust the ingredients to suit your own preferences.
To make the Mexican Potatoes
- Chop your potatoes into cubes and place in a saucepan with cold water (just enough to cover)
- Parboil the potatoes for 10 - 15 minutes until they are just fork tender. Drain and then place a lid on the pan, and shake the potatoes to rough up the edges.
- While the potatoes are boiling, pour the oil into your baking tray and pop in the oven for 5 minutes to warm.
- Tip the roughed-up potatoes into the baking tray and add the seasonings. Gently stir to combine.
- Roast the potatoes for 45 - 50 minutes until crispy and golden.
- Grate over some cheese (cheddar or pepperjack are good options) and mix into the potatoes.
- Serve with the avocado crema and enjoy!
Best served on the day of making - but the potatoes and avocado crema should keep ain an airtight container for 2 days or so. The avocado crema may need eating soner!