• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesSides

Mexican Potatoes

rate recipe Shareshare
Share on:
6297 shares
By: IsabelPosted: 2/12/18

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
These Mexican Crispy Roasted Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)

These crispy roasted Mexican Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)

Mexican potatoes on a baking sheet topped with cilantro and cheese.

Is there anything better than crispy roasted Mexican potatoes that are baked to golden perfection, so crispy that they almost border on crunchy, all topped with salty delicious Parmesan cheese?!

Yeaahh, doubt it. These puppies are pretty much the best side dish ever, if they even make it to your dinner plate. And that’s a big if.

Roasted potatoes are one of those sides that everyone loves. They’re like fries, but a little fancier and somehow more acceptable for weeknight family dinners. Maybe it’s because they’re roasted and not fried? I’m not sure, but I love it and am totally running with it.

Crispy roasted Mexican potatoes on parchment paper.

How to get your Mexican Potatoes crispy!

The secret to how to make crispy roasted potatoes actually, well, crispy is dependent on a few key factors:

  • the amount of oil
  • the oven temperature
  • the baking time

For this 1 1/2 pound batch of quartered potatoes, I used 2 tablespoons of oil as well as some parchment paper to prevent any sticking. This ensures maximum crispness without all the oil needed for frying.

You also need a very hot oven. I cranked up the heat to 400 degrees, which is actually a bit less than what other recipes call for. But since these red petite potatoes are a little less starchy than your usual Yukon Gold, 400 degrees is just right.

To get the potatoes and the Parmesan cheese super crispy and perfect, I recommend baking them for 20 minutes, flipping them over and then baking them again for another 20. Roasted potatoes are all about texture, so make sure to flip them to get ever inch as crisp as possible.

A large baking sheet filled with Mexican potatoes that have been baked and are crispy.

For the final touch, I topped everything with a little sea salt and some finely chopped cilantro. All that’s left to do is to serve them up with your favorite veggies and protein for the best weeknight meal ever! Here’s a few ideas just in case.

Serving suggestions

  • Easy Pollo Asado
  • Creamy Cilantro Lime Chicken
  • Garlic Herb Shrimp Skewers
  • Easy Baked Mexican Chicken
  • Spicy Chipotle Roasted Cauliflower
  • Cilantro Cauliflower Rice

Recipe

4.53 from 89 votes

Mexican Crispy Roasted Potatoes

Serves: 4
Print
Rate
These Mexican Crispy Roasted Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)
Prep: 10 minutes
Cook: 40 minutes
Total : 50 minutes
These Mexican Crispy Roasted Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)

Ingredients

  • 1 1/2 pounds petite red potatoes, washed and quartered
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 4 tablespoons finely chopped cilantro

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non stick cooking spray.
  • In a large bowl, add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper and cayenne. Toss together until potatoes are fully coated with spices. Transfer to baking sheet.
    Be careful not to overcrowd the potatoes. They should have plenty of room to breathe. If they don't, divide them onto two baking sheets.
  • Sprinkle potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.
  • Sprinkle potatoes with cilantro, more salt if desired and serve.

Nutrition Information

Serving: 1/4th of recipe Calories: 256kcal (13%) Carbohydrates: 29g (10%) Protein: 8g (16%) Fat: 12g (18%) Saturated Fat: 4g (20%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 10mg (3%) Sodium: 1452mg (61%) Potassium: 11mg Fiber: 3g (12%) Sugar: 3g (3%) Vitamin A: 450IU (9%) Vitamin C: 18.2mg (22%) Calcium: 200mg (20%) Iron: 1.3mg (7%)
Author: Isabel Eats
Course:Side
Cuisine:Mexican
These Mexican Crispy Roasted Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)
Did you Make my Mexican Crispy Roasted Potatoes?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Cilantro Lime Chicken in a large white serving bowl topped with chopped cilantro and lime wedges.
    Easy Cilantro Lime Chicken
  • Two hands chopping cilantro on a cutting board.
    How to Chop Cilantro
  • This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!
    Broccoli Cauliflower Rice Chicken Casserole
  • A bowl of cilantro lime cauliflower rice on a table next to fresh limes.
    Cilantro Lime Cauliflower Rice
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

These Slow Cooker BBQ Pulled Pork Tacos served with a cilantro lime coleslaw are easy to make and perfect for healthy weeknight meals! The recipe is gluten free and freezer-friendly.
Previous Post
Slow Cooker BBQ Pulled Pork Tacos
This Fruit Salsa with Cinnamon Chips recipe is made with 6 different types of fruit and is served with baked cinnamon sugar tortilla chips for a fun appetizer or healthy dessert!
Next Post
Fruit Salsa with Cinnamon Chips

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Docmike says

    Posted on 1/16 at 2:13 pm

    5 stars
    Excellent dish. Great flavor. A good alternative to rice as a side. Thank you.

    Reply
  2. Bob Fox says

    Posted on 10/18 at 7:16 pm

    4 stars
    I made this with Yukon Gold that I grew in my garden.
    It is definitely a keeper.

    Reply
  3. Libbie says

    Posted on 9/27 at 8:25 pm

    Hi Isabel!

    I make these all the time and they are delicious. Thanks so much for doing what you do.

    Reply
    • Ana @ Isabel Eats says

      Posted on 9/28 at 1:52 pm

      Thank you so much, Libbie!

      Reply
  4. Beverly says

    Posted on 6/20 at 10:58 pm

    5 stars
    These ‘taters were a total hit with the family on Father’s Day. Even the kids liked them! Really enjoyed the spicy mix and those flavors, along with the parmesan cheese, were a wonderful addition to the Mexican menu I created. Easy recipe to make and a nice change of pace from the usual hum-drum oven roasted potatoes. Thanks. Will definitely make these again. 🙂

    Reply
    • Ana @ Isabel Eats says

      Posted on 6/22 at 11:08 am

      Hi Beverly! Thank you so much, we’re glad you enjoyed this recipe with your family!

      Reply
  5. Vicky says

    Posted on 5/13 at 6:20 pm

    These potatoes are absolutely phenomenal! My whole family loves them. I have to eat low sodium and they are still really delicious without the full amount of salt.

    Reply
  6. David Cearley says

    Posted on 3/26 at 10:46 pm

    5 stars
    One tip that really helps deliver crisp outside creamy potatos is to parboil them and pat them dry before prepping them for the oven

    Reply
    • Ana @ Isabel Eats says

      Posted on 3/28 at 9:41 am

      Hi David! Thanks for the tip!

      Reply
  7. Linda says

    Posted on 3/1 at 10:17 am

    5 stars
    I love potatoes and you just created a new favorite for me. I love Mexican food, but would always pair it with rice. Never really thought to use potatoes. Thank you. This recipe is delicious and I have now signed up for emails and downloaded your top ten recipes. Can’t wait to try them all!

    Reply
  8. Caroline Lee Depcik says

    Posted on 2/16 at 7:49 pm

    5 stars
    Delicious!!! and so crispy that you would think it was deep fried.

    Reply
Older Comments

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled