Mexican Potatoes

Mexican Potatoes are a simple fried potato side dish that is packed full of flavor and can work alongside so many different main courses – not just Mexican-inspired dishes! They need just a few Mexican spices, but you can easily adjust the recipe to suit your tastes. Any Mexican seasoning can be added!

This recipe can also be made in the oven or an air-fryer, keep reading for instructions below, and these crispy potatoes can be served with anything from Tex-Mex Chicken to Fajitas or even a Mexican-inspired burger.

What Potatoes Do You Need For the Recipe?

You can try different potatoes in this recipe. I find that starchier potatoes work the best, things like russet potatoes. Red-skinned or fingerling potatoes are great, but don’t get as crispy. You could also use sweet potatoes.

Ingredients

• Cubed potatoes, about five medium
• Salt
• Garlic powder
• Onion powder
• Cumin
• Oregano
• Paprika – You can swap paprika for smoked paprika if you prefer the taste. The amount used will be the same.
• Cayenne pepper
• Oil

How to Make Fried Mexican Potatoes

1. Add two tablespoons of oil to a bowl and toss the cubed potatoes in it to coat.
2. Combine the seasoning ingredients and add to the bowl, tossing to cover the potatoes evenly.
3. Add enough oil to the skillet to create a thin layer across the whole pan, then cover and allow the heat to build up on medium-high for a few minutes.
4. Add the potatoes and let them brown a little before stirring or turning, cooking them for about 5 minutes.
5. Make sure they are soft in the middle; if you like them crispy on the outside, cook them a little longer.
6. Remove and put the cooked potatoes on a paper towel on a wire rack for a few minutes before serving to let most of the oil drain away.
7. Letting the potatoes brown for a bit on one side before turning them is important. This makes sure the outside will be crispy but also stops them from falling apart easily when you do turn them.

Directions for Oven Roasted Mexican Potatoes

1. Preheat the oven to 400 degrees F. 
2. Line a large baking sheet with sides with parchment paper, or spray with a non-stick spray.
3. Place the cubed potatoes in a bowl and toss with two tablespoons of oil until evenly coated.
4. Add the spices to the potatoes and mix until the potatoes are well covered.
5. Spread potatoes evenly on the prepared baking sheet.
6. Place into your 400-degree F oven and bake for 30 minutes or until cooked and crispy.

Air-Fryer Directions

This recipe is an easy one to adapt. Don’t add any extra oil, only use the 2 tablespoons called for in the recipe when coating.

1. Preheat your air fryer to 375°F for 2 minutes.
2. While it is preheating, toss the potatoes with 2 tablespoons of oil
3. Add all the seasonings and stir to coat evenly.
4. Add the seasoned cubed potatoes and cook at the same temperature for 20 minutes. It is a good idea to stop after 10 minutes and toss the potatoes. For crispier potatoes, cook for another 2 minutes.

Storing Leftover Mexican Potatoes

These can be stored in a covered container in the refrigerator for up to 3 days.

You can freeze the potatoes once they have completely cooled down. Pop them in portions in a freezer bag and mark the date. Keep them for no more than 3 months. You could use a container but remember, paprika tends to stain plastic! When reheating frozen potatoes you’ll need to add a couple of minutes to the times listed below.

Reheating

You have three options for reheating these leftovers. Using a skillet on the stovetop is my favorite.

Skillet

Heat one tablespoon of oil in a skillet and add the potatoes. Gently stir them around until they are heated through, about 5 minutes.

Microwave

Put the potatoes on a microwave-safe plate and heat for 1-2 minutes, depending on the number of potatoes and the power of your microwave. Be sure to stir them halfway through heating to ensure evenly heated potatoes.

Oven

Preheat your oven to 350°F. Place the leftover potatoes on a baking sheet and lightly coat them with one tablespoon of oil. Bake for 15-20 minutes, stirring halfway through to ensure even heating. You should end up with potatoes that are golden brown and perfectly crispy! 

MORE MEXICAN RECIPES YOU’VE GOT TO TRY

• One-Pot Refried Bean
• Corn Salsa
• Cilantro Lime Rice
• Yellow Spanish Rice
• Barbacoa Beef

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