These crispy Mexican potatoes are the perfect one-pan side dish for any meal. They are sweet, smoky, and a little cheesy. Plus, they are super simple to make!
Roasted Crispy Potatoes with Mexican Spices
Cumin and smoked paprika add so much flavor to roasted potatoes. If you do not generously season potatoes, they come out bland. This is true even if they are cooked until crispy in the oven. Combining the smoky Mexican spices with sugar gives the potatoes a delicious flavor punch and caramelized sweetness.
These Mexican potatoes are bold but not spicy. Your kids will even enjoy them! Mine love when their potatoes are very flavorful but not too salty. These come out perfectly every single time. You can serve them with whatever protein you like!
Want a great make-ahead side dish? This is it! It cuts down time on meal prep, and potatoes are always in season. These are also delicious for breakfast. Cook up some eggs and bacon to go with them, and you have a filling meal to start your day.
Key Ingredients You’ll Need
Spices, potatoes, and oil are the basic ingredients needed for this Mexican potato dish. The exact measurements are listed on the recipe card below.
- Yukon Gold Potatoes
- Olive Oil: I used extra virgin olive oil.
- Granulated Sugar
- Sea Salt
- Smoked Paprika
- Ground Black Pepper
- Garlic Powder
- Onion Powder
- Parsley: Freshly chopped. Save extra for garnishing!
- Parmesan: Freshly grated will melt the best.
How to Make Mexican Potatoes
This is such an easy recipe to prepare! Prep time only takes about 5 minutes.
- Preheat the oven to 400 degrees F.
- Prepare your potatoes by washing them and cutting them into bite-sized cubes. You do not need to peel them.
- Place your potatoes on a baking sheet and cover them with olive oil. Add all of the spices, herbs, and parmesan cheese. Toss until evenly coated.
- Bake in the middle of the oven until they are crispy on the outside and tender on the inside. It should take about 30-40 minutes.
- Garnish with extra chopped parsley once they are baked, and enjoy!
Here are my favorite ways to enjoy this Mexican potato recipe – mains and dips included!
- Dips: Cucumber Dill Dip, Crockpot Queso Blanco, Fry Sauce, Copycat Chick Fil A Sauce, Homemade Ranch Dressing, Sour Cream
- Chicken: Popcorn Chicken, Jalapeno Popper Chicken, Nashville Chicken
- Beef: BBQ Beef Sandwich, Air Fryer Steak Bites, Grilled Steak
- Pork: Pork Roast, Pork Loin, Pork Chops
- Tex-Mex: Chicken Street Tacos, BBQ Chicken Quesadilla
How to Store Leftovers
Extra Mexican potatoes can be stored in the refrigerator for up to 5 days in an airtight container. They can be reheated in the oven, skillet, or the microwave. If you want them to be crisp, I recommend the oven or skillet. These Mexican potatoes are not freezer friendly. Freezing and then reheating changes the texture of the potatoes, and they no longer become as crispy.
Variations for Mexican Potatoes
- Potatoes: You can swap out red potatoes for Yukon Gold.
- Oil: Olive oil is the best for this recipe, but you can use vegetable or canola oil if that is what you have on hand.
- Spices: Chili powder is a nice addition. It can also replace the smoked paprika as well. You can even add a little cayenne pepper for heat.
- Herbs: Feel free to use fresh chopped cilantro instead of parsley.
- Vegan: Use a vegan grated cheese or omit the parmesan to make these Mexican potatoes a vegan side dish.
More Easy Potato Recipes
- Twice Baked Potatoes
- Amish Brown Butter Mashed Potatoes
- Air Fryer Smashed Potatoes
- Easy Funeral Potatoes
- Breakfast Potatoes
- 1.5 pounds Yukon potatoes 680 gm
- 3 tablespoons extra virgin olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon black ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon finely chopped parsley plus more to garnish
- ¼ cup grated parmesan (0.88 oz | 25 g)
- Preheat the oven to 400 F | 200 C. Prepare a baking tray.
- Wash potatoes, pat dry and cut each in bite sized cubes. Transfer on the baking tray with oil, sugar, spices, herbs and parmesan. Toss well.
- Bake for 30-40 minutes in the middle of the oven until potatoes are crispy outside and tender inside.
- Remove, garnish with parsley and serve with your favorite main dish.