Mexican Potatoes
Mexican Potatoes is a zesty side dish that pairs perfectly with your favorite Mexican-inspired main dishes. Whip up this easy baked Mexican Potatoes recipe for a Taco Tuesday you won’t forget!
Suitable for gluten free, vegan, and vegetarian diets. Post includes Weight Watchers points.
This crispy Mexican potatoes recipe pairs tender potatoes with onions and vibrant bell peppers for an easy-baked side dish that’s just the thing to spice up your Taco Tuesday!
Seasoned with a flavorful cilantro and garlic oil, the potatoes are crisp and tender, and the veggies have just the right amount of crunch. Yeap, the combination of these ingredients creates a medley of flavors that will transport you straight to the sunny streets of Mexico.
Whether you’re looking for a zesty side dish or a vegetarian main course, these baked Mexican Potatoes have got you covered.
And for even more amazing Mexican dishes, check out my easy Taco Casserole, flavorful Instant Pot Enchilada Rice, and this crowd-pleasing Air Fryer Mexican Cheese Dip.
Why Make This Recipe
- Bursting with Flavor – Combining onions, peppers, cilantro, and garlic with the cubed potatoes adds layers of flavor that will tantalize your taste buds.
- Easy to Make – This baked Mexican Potatoes recipe doesn’t require any fancy techniques or hard-to-find ingredients. With just a handful of pantry staples and some fresh produce, you can whip up this side dish quickly. It’s a stress-free dish that delivers maximum flavor.
- Perfect for Gatherings – Mexican Potatoes are a crowd-pleaser whether you’re hosting a potluck or a casual get-together. Their vibrant colors and enticing aroma will make your guests’ mouths water.
Ingredient Notes
- Potatoes – Choose waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well when cooked. If you don’t have these, you can use Russet potatoes, but they may be slightly softer after cooking.
- Red Onion – Red onions have a mild and slightly sweet flavor. If you prefer a different type of onion, such as yellow or white, feel free to use those as substitutes.
- Bell Peppers – Red bell peppers have a sweet and slightly fruity taste and green bell peppers are somewhat tangy. You can substitute with orange or yellow bell peppers.
- Olive Oil – If you don’t have olive oil, you can use vegetable oil or canola oil as a substitute.
- Paprika – Paprika adds a smoky and slightly sweet flavor. If you don’t have paprika, use chili powder or a combination of cayenne pepper and smoked paprika.
- Garlic Powder – Garlic powder adds a savory and aromatic taste. If you don’t have garlic powder, you can substitute freshly minced garlic cloves.
- Cilantro – Cilantro adds a fresh and citrusy flavor. If you’re not a fan of cilantro, you can use parsley or omit it altogether.
- Sea Salt – Sea salt enhances the overall flavor. If you don’t have sea salt, use kosher or table salt instead.
- Ground Black Pepper – Black pepper adds a subtle heat and pungency. You can adjust the amount according to your preference.
Ready to make these baked Mexican potatoes? Gather your ingredients, and I will show you…
How To Make Crispy Mexican Potatoes
Get the complete ingredients list and instructions from the recipe card below.
- Preheat the oven to 400 degrees F / 200 degrees C.
- Line a large baking tray with parchment paper, then add the potatoes, onion, and peppers.
- In a small bowl, combine the olive oil with the other seasoning ingredients including salt. Whisk or stir to mix well.
- Drizzle the oil mixture on the vegetables and toss to coat before spreading the vegetables evenly on the baking sheet.
- Place the tray on the middle rack of the oven and bake for 35-40 minutes or until the potatoes are fork tender.
Pro Tips
- Choose waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well during cooking. Avoid using starchy potatoes like Russets, as they tend to break down more easily.
- Use a sharp knife to cut the potatoes into small, evenly-sized cubes for even cooking.
- To speed up the cooking process, precook the potatoes until slightly tender.
- If you prefer more tender onions and peppers, sauté them before adding them to the recipe.
- Adjust the seasoning to your taste preferences, adding more or less spice as desired.
- Stir the potatoes and veggies well to ensure they are well coated with the oil.
- Spread the potato mixture in an even layer in the pan and let it cook undisturbed for a few minutes. This allows the potatoes to develop a golden crust on the outside. Then, gently stir occasionally to ensure all sides of the potatoes get crispy and evenly cooked.
- Just before serving, sprinkle chopped cilantro over the roasted Mexican Potatoes to add a fresh, aromatic touch.
- You can garnish the Mexican Potatoes with a squeeze of lime juice, a dollop of sour cream, or a sprinkle of shredded cheese.
- Enjoy crispy roasted Mexican Potatoes immediately after cooking while they are still hot and crispy. Serve them as a flavorful side dish or as a satisfying vegetarian main course.
- Roasted potatoes are cooked when you can easily pierce them with a fork.
Delicious Variations
- Add Meat – Cook ground beef, shredded chicken, or chorizo separately and add it to the crispy roasted Mexican potatoes just before serving.
- Make it Cheesy – Top roasted potatoes with shredded cheese like cheddar cheese or Monterey Jack cheese in the last few minutes of cooking.
- Loaded Potatoes – Top with cheese, bacon, and sour cream for loaded Mexican potatoes.
- Use Sweet Potatoes – Swap the regular potatoes for sweet potatoes for a flavorful twist.
- Swap the Seasoning – Swap the seasoning for taco seasoning or your favorite herbs and spices.
Prep And Storage
- Prep Ahead – Pre-chop the veggies and store in the fridge until needed.
- Store – Store leftover potatoes in the refrigerator in an airtight container for up to 5 days.
- Freeze – Cool the crispy roasted potatoes and then transfer to a freezer bag or airtight container. Freeze leftover potatoes for up to 3 months. Reheat roasted potatoes in a skillet or in the oven.
FAQs
Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape well when cooked. However, if you prefer a softer texture, you can use starchy potatoes like Russets. You can also use sweet potatoes.
While Mexican Potatoes are best enjoyed fresh and hot, you can make them ahead of time and reheat them before serving. Keep in mind that the potatoes may lose some of their crispiness when reheated.
To add extra heat, add chopped jalapeno peppers to the potato mixture. You can also add cayenne pepper or hot sauce to the olive oil mixture.
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Serving Suggestions
Weight Watchers Points
There are 7 Blue Plan SmartPoints in one serving of this.
Tools Needed
- A sharp knife for cutting and dicing.
- A handy baking tray.
- Best ever sea salt flakes.
- Delicious olive oil.
- A seasoning mix to bring it all together.
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Mexican Potatoes
Ingredients
- 2 pounds (906g) potatoes cut into small cubes
- 1 large red onion chopped
- 4 ¼ ounces (120g) diced red bell pepper
- 4 ¼ ounces (120g) diced green bell pepper
Seasoning
- 2 tablespoons olive oil
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon chopped cilantro
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F / 200 degrees C.
- Line large baking tray with parchment paper then add the potatoes, onion and peppers.
- In a small bowl, combine the olive oil with the other seasoning ingredients. Whisk or stir to mix well.
- Drizzle the oil mixture on the vegetables and toss to coat before spreading the vegetables evenly on the baking sheet.
- Place the tray on the middle reck of the oven and bake for 35-40 minutes or until the potatoes are fork tender.
Video
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Notes
- Choose waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well during cooking. Avoid using starchy potatoes like Russets, as they tend to break down more easily.
- Cut the potatoes into small, evenly-sized cubes for even cooking.
- To speed up the cooking process, precook the potatoes until slightly tender.
- If you prefer more tender onions and peppers, saute them before adding them to the recipe.
- Adjust the seasoning to your taste preferences, adding more or less spice as desired.
- Stir the potatoes and veggies well to ensure they are well coated with the oil.
- Spread the potato mixture in an even layer in the pan and let it cook undisturbed for a few minutes. This allows the potatoes to develop a golden crust on the outside. Then, gently stir occasionally to ensure all sides of the potatoes get crispy and evenly cooked.
- Just before serving, sprinkle chopped cilantro over the Mexican Potatoes to add a fresh, aromatic touch.
- You can garnish the Mexican Potatoes with a squeeze of lime juice, a dollop of sour cream, or a sprinkle of shredded cheese.
- Enjoy immediately after cooking while they are still hot and crispy. Serve them as a flavorful side dish or as a satisfying vegetarian main course.
- Potatoes are cooked when you can pierce them with a fork.
- Storage – keep in an airtight container inside the fridge up to 5 days.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
