Mexican Potatoes

Let me tell you a secret and that is I used to think potatoes were boring because they were just plain old spuds but everything changed when these Mexican potatoes strutted into my life as if they owned the kitchen.

It all started during a lazy Sunday when I had no dinner plans so I looked over at a bag of potatoes sitting and you know the kind which are slightly sprouted yet not quite ready for the compost bin so I almost tossed them out but then I remembered a spicy little twist I once saw on a cooking show a long time ago which involved crispy edges along with smoky paprika and finished with a hit of lime therefore I gave it a try and boom it was a total game-changer

Now I always make a double batch every single time because someone and I won’t name names although it’s clearly my husband always sneaks a few straight off the tray so I honestly can’t blame him since they’re just that addictively good.
And there’s one more thing which is really important so don’t skip the squeeze of lime since it ties the whole thing together just like a mariachi band at a backyard barbecue.

Have you ever tried Mexican-style potatoes before because if you haven’t then buckle up.

Ingredients :

• 4 medium russet potatoes washed and cubed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper optional for spice lovers
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro optional
• 1 lime cut into wedges for serving

How to Make Mexican Potatoes

Step  1

The first thing you need to do is prepare the potatoes: Wash and cut them into small cubes. Leave the skins on for extra crispiness, or peel them if desired.

Step  2

Now, season the potatoes: In a large mixing bowl, toss the potato cubes with the olive oil, chili powder, garlic powder, onion powder, cumin, paprika, salt, and pepper. Mix well until each piece is coated with the seasoning.

Step  3

Now, let’s cook the potatoes.

Oven Method: Preheat the oven to 220°C (425°F). Spread the seasoned potatoes in a single layer on a baking sheet lined with baking paper. Roast for 25-30 minutes, turning halfway through, until golden brown and crisp.

Or Pan Method: Heat 2 tablespoons of olive oil in a large, nonstick frying pan over medium heat. Add the potatoes in a single layer and cook for approximately 15-20 minutes, turning occasionally, until crisp and cooked through.

Step  4

Finally, for garnish and serving: Sprinkle chopped coriander over the potatoes and serve with lemon wedges. You can also garnish with cheese, salsa, or sour cream, if desired.

Kitchen Equipment Needed :

To make these yummy Mexican Potatoes you’ll only need a few basic kitchen tools :

• Large mixing bowl
• Cutting board and knife
• Measuring spoons
• Baking sheet if using oven method
• Parchment paper
• Non-stick skillet if using stovetop method
• Spatula or tongs
• Serving dish

Tips for the Best Mexican Potatoes

Cut Evenly: Make sure all potato cubes are roughly the same size so they cook evenly.

Add Extras: Try bell peppers, corn, or black beans for variety.

Make Them Cheesy: Add shredded cheddar or Mexican blend cheese on top in the last 5 minutes of baking.

What to Eat with Mexican Potatoes ??

Honestly, I love eating these potatoes with scrambled or fried eggs for a delicious meal, whether for breakfast or lunch. I also love adding them to salads they’re amazing. My little family and I have a habit of having a cold drink after eating this meal, like fruit juice.

Looking for more simple Potatoes recipes to try ? Here are a few of our favorites:

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