Crispy Baked Mexican Potatoes
These Crispy Baked Mexican Potatoes are tossed with olive oil, cumin, oregano, and garlic, then roasted until golden and crispy on the outside and tender inside. They're an easy, delicious side dish for any meal.
Servings: 4
Calories: 221kcal
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!
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: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 593mg | Potassium: 697mg | Fiber: 4g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg