Mexican Potato Recipe


Recipe 1

Crispy roast Mexican Potatoes seasoned with chili powder and garlic sea salt, along with Parmesan cheese bake not fried and make an ideal accompaniment to your dinner on a weekday. (gluten free, vegetarian).

What could be more delicious than crisp roasted Mexican potatoes cooked to golden perfection Crispy enough to nearly look like they are crunchy, and then served in salty, tasty Parmesan cheese? !

Yeaahh, doubt it. These are the most amazing side dish If they get on your table. That’s a huge if.

Roasted potatoes are among the sides that everyone enjoys. They’re like fries but they’re a bit more fancy and more suitable for family meals on the weekends. Perhaps it’s because they’re roasted instead of cooked? I’m not sure, however, I am in love and completely in love with it.


The key to make crisp roast potatoes that are actually crisp is based on a few important factors:

The amount of crude oil

The oven’s temperature

the baking time

In this batch of 1 1/2 pounds of potatoes that were quartered I utilized 2 tablespoons of oil, along with something like parchment to avoid sticking. This guarantees maximum crispness and without the need for oil to fry.

It also requires a hot oven. I turned the heat up by 400°F, which is slightly lower than the recipes require. However, since these red miniature potatoes are less in the way of starch than your typical Yukon Gold, 400 degrees is the perfect temperature.

For the potatoes to be crisp along with the Parmesan cheese crisp perfectly, suggest baking for 20 minutes, flipping them over , and then baking them for another 20 minutes. Roasted potatoes are focused on texture, so be sure you flip them so that they make every inch as crispy as you can.

To finish, I added some sea salt and very finely chopped cilantro. The only thing left is to serve them with your favorite vegetables and protein to make the most delicious food you can ever have for your weeknight! Here are a few suggestions to consider in the event of.


1 1/2 pounds of petite red potatoes, washed , and cut in quarters

Two tablespoons of olive oil

1 teaspoon salt

1/2 teaspoon powder of ancho chili

Half teaspoon dry oregano

1/4 teaspoon coriander

1 teaspoon of garlic powder

1 teaspoon of black pepper

1 pinch cayenne pepper

Half cup of freshly grated Parmesan cheese

Four tablespoons of finely chopped cilantro

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Pre-heat oven to 400 degrees. Cover a baking tray with the parchment or coat it it with non-stick cooking spray.

A large mixing bowl add olive oil and chili powder, salt coriander, oregano, garlic powder, black pepper, and cayenne. Mix until the potatoes are completely coated with spices. Transfer the potatoes to a baking sheet.

Be cautious not to crowd the potatoes. They must have enough breathing space. If not, you can divide them into two baking sheets.

Sprinkle the potatoes on top with Parmesan cheese. Bake for twenty minutes. Remove the oven from the oven, then flip the potatoes, and bake for an additional 20 minutes or until crisp.

Sprinkle the potatoes with cilantro. Add add salt if you like, and serve.

Recipe 2

Crispy roasted potatoes with delicious Mexican seasoning They are an ideal side dish to any type of protein. All you require is sheets of pans with 10 mins of vigorous preparation time to make this simple and healthy recipe for roasted potatoes!


We create our own seasoning mixes at home almost every day These 10 homemade spice mixes are among our top picks.

To make this recipe I created an authentic taco/Mexican spice mix that is perfect with crisp baked potatoes. It can be made in a matter of minutes using the simple seasonings many people already have in their pantry.

You’ll be amazed by how easy it is to make taco-like flavors for any dish with this simple homemade spice blend.


There is! Our favorite sauce to use for anything is the Chipotle Aioli.

It’s the perfect sauce with tangy, creamy texture to drizzle over the potatoes. You can make it in just 5 minutes as the potatoes cook. Additionally there are a few ingredients are similar, so prepare everything at once and you’re ready!


Here are some ideas on how to serve the Mexican potatoes:

Making a huge batch of them for meal prep, to serve with your favorite food item.

With eggs and our home-cooked breakfast sausage from the country to make a hearty breakfast.

For a dish as a side dish with the air fryer chicken wings.

To serve alongside other recipes that require a one pan such as soft pork chops or baked chicken caprese from the oven.


Sheet pan


2 lbs potatoes cut into even sized cubes

1 onion, cut into pieces (optional)

2 bell peppers, diced (optional)

3 tbsp avocado oil


1 2 tbsp chili powder

2 TSP cumin

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 1 tsp 1 tsp

1/2 teaspoon sea salt

1/2 tsp of pepper


Preheat oven to 400°F and cover a large sheet of baking pan using parchment.

Mix all the Mexican spices in small bowls or ramekins.

Clean and dry potatoes. Cut potatoes into small pieces and put them in the bowl. Chop bell pepper and onion according to the instructions (if you are using) and add them to the bowl.

Spread avocado oil on the potatoes and mix for a good coating. Sprinkle the seasoning mix over the potatoes, and then toss until evenly coated with seasoning.

The potatoes should be spread equally on the sheet pan. Place them in an oven and bake 30-40 mins and until they are tender when you poke them using the fork.

Remove the baking dish from the oven, and serve.

Recipe 3


800g potato , cut into cubes

1 tbsp olive oil

1 onion, finely chopped

1 clove of garlic , finely chopped

1/2 teaspoon mild chilli powder

1/2 1 tsp 1 tsp

1 teaspoon cumin

1/2 tsp cayenne pepper

Sour cream to serve



Cook the potato for five minutes. In the meantime prepare your oil on a fry pan, and fry the onions for 8 mins. Add the spices and garlic, and cook for 2 minutes more.


Take the potatoes out of the water and place them into the onion mixture. Then, turn up the heat and stir the potatoes to ensure that they’re covered. Cook for another 10 minutes until the potatoes are tender. Serve with soured cream and sprinkled with a bit of cayenne.

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