Oven Baked Mexican Potatoes
This Oven Baked Mexican Potatoes recipe is the ultimate side dish. It delivers crispy, golden brown perfection every time.
Servings: 4
Calories: 283kcal
Ingredients
- 3 large potatoes diced (Russet or Yukon Gold)
- 4 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon garlic powder
- 1 tablespoon olive oil for baking sheet
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 the oil and spices.
- Toss to coat.
- Brush oil on the baking sheet.
- Spread the sweet potatoes out evenly on a baking sheet.
- Bake for 15 minutes.
- Flip and bake for an additional 10 minutes, or until soft and crispy.
- Serve and enjoy!
Notes
Air Fryer Instructions: Coat the potatoes with oil and spices. Cook in the air fryer at 400˚F for 18-20 minutes, flipping and tossing halfway.
Types of Potatoes: You can use various types of potatoes, but Russet potatoes and Yukon Gold potatoes are generally preferred for their starchy texture. Other varieties - white potatoes, fingerling potatoes, yellow potatoes, or red potatoes but your results may vary.
Nutrition
Calories: 283kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 593mg | Potassium: 697mg | Fiber: 4g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg