Easy Mexican Roasted Potatoes Recipe

I’m sharing my easy recipe for garlic-and-spice coated potato cubes plus a simple seasoning twist that makes them a handy addition to any Burrito Sides lineup.

I love tossing together Easy Mexican Roasted Potatoes when I want something simple but a little wild. Garlic sticks to crispy cubes of potatoes and they brown up until edges are golden, sometimes a bit more than I meant because I got distracted.

They sneak into dinners quietly then suddenly everyone is fighting over the pan. I’ll throw them next to tacos for a quick Tacos And Potatoes vibe or serve them as reliable Burrito Sides that never disappoint.

If you like crunchy, slightly smoky bites that feel like cheating, these are the sort of cheat that actually works.

Ingredients

• Potatoes: Starchy potatoes give body and carbs, fiber, and soak up flavors well.
• Olive oil: Adds fat, helps crisp edges and carries spices, heart healthy fat.
• Cornstarch: Light dusting boosts crunch on the outside, no flavor change.
• Garlic: Pungent, savory punch, adds umami and bright aroma when roasted.
• Chili powder: Gives warmth and gentle heat plus smoky, earthy depth.
• Smoked paprika: Smoky sweet note that feels like grill without the grill.
• Lime juice: Brightens flavors with acid, adds a tangy lift and freshness.
• Cilantro or green onions: Fresh herbs cut richness, add bright herby bite and color.
• Cumin: Warm, nutty spice with earthy aroma that anchors Mexican flavors.
• Salt: Essential for balance, enhances every flavor and helps crisping.

Ingredient Quantities

• 2 lb (900 g) potatoes, Yukon Gold or russet
• 3 tbsp olive oil (or vegetable oil)
• 1 tbsp cornstarch (optional, for extra crisp)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp onion powder (optional)
• 1 tsp kosher salt (or 3/4 tsp table salt)
• 1/4 tsp black pepper
• 1 tbsp lime juice (optional)
• 2 tbsp chopped fresh cilantro or sliced green onions (optional)

How to Make this

1. Preheat oven to 425°F (220°C) and put a large rimmed baking sheet in the oven to get hot — don’t skip this, it really helps them crisp.

2. Cut 2 lb (900 g) Yukon Gold or russet potatoes into about 1 inch cubes, leave skins on if you like. Rinse and pat very dry with a towel. For extra crunch you can parboil the cubes 5 to 7 minutes until just tender, drain and shake in the colander to roughen edges, then dry again.

3. In a big bowl toss the dry potato cubes with 1 tbsp cornstarch if using, so they get a light coat.

4. Add 3 tbsp olive oil (or vegetable oil), 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp onion powder if using, 1 tsp kosher salt (or 3/4 tsp table salt), and 1/4 tsp black pepper. If you’re using garlic powder add 1/2 tsp now. Mix well so every cube is coated.

5. Spread the potatoes in a single layer on the preheated baking sheet, don’t crowd them or they’ll steam instead of crisp. Use a bare metal sheet for the best browning.

6. Roast for 20 to 25 minutes, then flip or toss the potatoes. If you’re using fresh minced garlic (2 cloves), add it after the flip so it goes in the last 8 to 10 minutes and doesn’t burn. Continue roasting another 10 to 20 minutes until edges are deep golden and crisp. Total time will be ~30 to 45 minutes depending on cube size and oven.

7. Remove from oven, squeeze 1 tbsp lime juice over the hot potatoes if using, then toss with 2 tbsp chopped fresh cilantro or sliced green onions if you like. Taste and adjust salt.

8. Serve hot with burritos, chilli, or on the BBQ. Leftovers reheat great in a hot skillet to bring the crisp back.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Large rimmed baking sheet, preferably bare metal for best crisp
3. Chef’s knife
4. Cutting board
5. Large mixing bowl for tossing the potatoes
6. Colander or mesh strainer for rinsing and draining, and a saucepan if you parboil
7. Measuring spoons and measuring cup
8. Spatula or tongs to flip and loosen the potatoes on the sheet
9. Kitchen towel or paper towels, plus oven mitts, dont burn yourself

FAQ

Easy Mexican Roasted Potatoes Recipe Substitutions and Variations

• Potatoes: Swap Yukon Gold or russet for sweet potatoes or baby red/fingerling potatoes. Sweet potatoes are sweeter and get softer, so cut bigger chunks so they don’t turn to mush.
• Olive oil: Use avocado oil or neutral vegetable oil, both have higher smoke points and wont burn as easy, or try melted butter or ghee for richer flavor but watch the heat.
• Cornstarch: Replace with arrowroot powder or a light dusting of all purpose flour, or skip it entirely, you’ll still get crispy bits just not as much.
• Lime juice: Substitute lemon juice or a splash of apple cider vinegar, both give the same bright tang and wake up the spices.

Pro Tips

– Get the pan screaming hot and use a bare metal sheet, not parchment or silicone. A super-hot sheet gives instant sear and way better crisp. Also, don’t pile the potatoes up — one layer only — otherwise they steam and go limp.

– Parboil for 5 to 7 minutes then roughen the edges by shaking in the colander, and dry completely. That roughed up, starchy surface is the secret to crunch. If you skip the parboil you can still get good results but expect longer roast time and less rugged crust.

– Toss with a tiny bit of cornstarch and use an oil with a high smoke point (vegetable, canola, avocado) for best browning. Add minced garlic only after the first flip so it doesn’t burn, but garlic powder can go in up front if you like.

– Finish and reheat smart: squeeze lime and add herbs only after they come out of the oven, salt to taste last minute. Leftovers? Heat a skillet on medium-high, add a splash of oil and crisp them up — oven reheating usually gives soggy edges.