These Crispy Baked Mexican Potatoes 🥔 are tossed with olive oil, cumin, oregano, garlic powder, and simple seasonings, then roasted until golden on the outside and tender inside. They’re an easy side dish for your favorite Mexican meals, and you can make them in the oven or air fryer.
Serve them with Enchiladas Rojas or your favorite grilled meat for an easy, flavorful meal.
Why You’ll Love This Recipe ❤️
- Crispy edges, tender centers: The potatoes roast until golden outside while staying soft inside.
- Simple pantry seasonings: Cumin, oregano, and garlic powder give the potatoes plenty of flavor without complicated ingredients.
- Easy to customize: Use Russet or Yukon Gold potatoes, leave the skins on or peel them, and adjust the seasonings to your liking.
- Oven or air fryer: Choose whichever cooking method works best for you.
- Perfect for sharing: Serve them alongside Red Pork Tamales, grilled meats, or your favorite breakfast dishes.
-Maggie
🥘 Ingredients
- 3 large Russet or Yukon Gold potatoes, diced
- Olive oil
- Salt
- Ground black pepper
- Ground cumin
- Ground oregano
- Garlic powder
🥔 Types of Potatoes
You can use various types of potatoes, but Russet potatoes and Yukon Gold potatoes are generally preferred for their starchy texture.
You can also try any types of potatoes such as white potatoes, fingerling potatoes, yellow potatoes, or red potatoes but your results may vary.
🥣 Instructions
- For this Mexican potato recipe, preheat the oven to 400 degrees F.
- Wash and scrub the potatoes well.
- Cut the potatoes into evenly sized pieces.
- Pat the potatoes dry with a clean kitchen towel.
Leave the peels on if that’s your preference. Either way works.
In Mexico, potatoes are simply called “papas.” Pronounced “Paa-puhz”
Various traditional dishes use potatoes, such as Papas a la Mexicana and Papas con Chorizo.
- In a large bowl, add the cut potatoes.
- Add the oil and spices.
- Toss to coat.
For a spicy kick, add ½ teaspoon of chipotle powder or ½ teaspoon ground chili powder.
- Brush oil on a baking sheet.
- Spread the potatoes out evenly in a single layer on the sheet pan.
- Bake at 400°F for 15 minutes.
- Flip and bake for an additional 10 minutes, or until soft and crispy.
Top with a little fresh cilantro (optional). Serve and enjoy!
If you love potatoes as a side dish, try my Mexican Mashed Potatoes for another flavorful way to serve them.
👩🏼🍳 Pro Tips
- Cooking Mexican style potatoes in an air fryer will give you a crispy texture, which can be a healthier alternative to frying. Cook at 400˚F for 18-20 minutes, flipping and tossing halfway.
- Serve these breakfast potatoes with breakfast burritos for a great start to your day.
- For a simple meal, serve these potatoes with warm corn tortillas and a little queso fresco.
- Store leftovers in an airtight container. Reheat and consume within 4 days.
🙋🏻♀️ Frequently Asked Questions
Yes! Potatoes are widely used in Mexican cooking in dishes like tacos, Mexican Picadillo, soups, stews, and potato fillings. These oven-roasted Mexican potatoes are a simple way to enjoy potatoes seasoned with cumin, oregano, and garlic.
Yes! Soaking diced potatoes in cold water for 20–30 minutes helps remove excess surface starch, which can help them crisp up. Drain and dry the potatoes thoroughly before tossing them with the oil and seasonings. If you’re short on time, you can skip this step.
The most common reasons are excess moisture, overcrowding the baking sheet, or not cooking the potatoes long enough. Pat the potatoes dry, spread them in a single layer with space between the pieces, and roast them in a fully preheated oven. If they’re tender but not golden, give them a few more minutes to crisp up.
Bake these Mexican potatoes at 400°F for about 25 minutes, flipping them after the first 15 minutes. Cooking time may vary depending on the size of the potato pieces and your oven. They’re ready when tender inside and golden on the edges.
🍴 Serve With
These Crispy Baked Mexican Potatoes are an easy, flavorful side dish that goes with everything. Serve them straight from the oven while they’re golden and crisp, and don’t forget to leave a rating if you try them!
Crispy Baked Mexican Potatoes
Ingredients
- 3 large potatoes diced (Russet or Yukon Gold)
- 2 tablespoon olive oil (to cook the potatoes)
- 1 tablespoon olive oil (to lightly grease the baking sheet)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F.
- Wash and scrub the potatoes well.
- Dice the potatoes. Peel, if you prefer.
- In a large bowl, add the potatoes.
- Add 2 tablespoons oil and spices.
- Toss to coat.
- Lightly oil the baking sheet with 1 tablespoon oil.
- Spread the potatoes out evenly on the baking sheet.
- Bake for 15 minutes.
- Flip and bake for an additional 10 minutes, or until soft and crispy.
- Serve and enjoy!
i think they woud be tasty but, i don’t know if these reg potatoes or sweet potatoes. proofread the recipe and instructions
You have to try this recipe then. They are very tasty. Personally I prefer the sweet potatoes. 🙂
These turned out well. Great texture and flavor. I think I’ll add a bit of chili powder on them next time.
Joe
Thanks Joe! And thank you for always reading my emails. 🙂
I love the added cumin to potatoes. It gives them a wonderful depth of flavor.
That’s a great addition! Love cumin.
The seasoning on these Mexican potatoes was very tasty. They did come out the perfect brown, too!
I’m SO glad to hear that you liked these oven baked Mexican potatoes! 🙂
This is a perfect side dish to make for my grilled chicken thigh. It looks easy and delicious!
Yum! That sounds like a heavenly combination!
Oh my, this oven-baked Mexican Potato recipe looks incredibly delicious! Plus the texture this dish gives makes it so enticing and very tempting! Loved it!
Thank you! Happy that you loved them! 🙂
I love to cook. Mexican good always has been my number one favorite thing to cook.
You’re going to love this recipe then. These Baked Mexican potatoes are delicious!
This was an easy recipe to make and we loved the combination of cumin and oregano that flavored the potatoes!
Thank you for your comment. Gotta love easy recipes!