Make deliciously crispy Mexican Potatoes in just 45 minutes, in the oven or air fryer. Topped with lime & cilantro this is a yummy side dish with a spicy kick - and at its best served with a cool sauce or sour cream.
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I love crispy roasted potatoes - who doesn't?? This recipe for roasted Mexican Potatoes is loaded with flavor and spice - all topped with fresh herbs and a squeeze of lime for a fresh touch.
These Mexican Potatoes really are a perfect side dish for so many proteins - and especially for steak or chicken.
Why you will love this recipe
- It's quick and all done in 45 minutes
- It's easy with just a few simple steps
- It's hands off - prep in 5, that's it!
- Loaded with flavor with all your favorite Mexican style spices
- Great texture! Crispy on the outside, soft and baked on the inside.
- Use store bought or homemade seasoning - whatever is easiest for you!
- Fresh herbs & a squeeze of lime lighten it up
- Air fryer or oven - you choose!
What you need to make them
Ingredient notes & substitutions
- Spices: You can use my mix or a store bought kind, or whatever recipe you prefer for Mexican seasoning.
- Potatoes: Medium sized potatos are perfect for quartering. If your potatoes are larger you can cut them into more pieces, or allow for more time to cook. You can also make this recipe with whole potatoes, potatoes cut in half, potato wedges, cubes - or any shape you like. Just adjust the cook time depending on the size.
- Olive oil can be swapped for a neutral cooking oil
- Chopped cilantro and lime can be omitted - but they add a nice freshness to the dish
- Some delicious additions include queso fresco or Feta cheese as well as cooked chorizo
What type of potato is best for oven roasting?
I recommend using waxy potatoes for roasting, for example red potatoes. Red potatoes also have a very thin skin which makes them perfect for roasting.
You can use starchier kinds as well. When doing so, soaking the potatoes first becomes more important.
How to make Mexican Potatoes
- Cut potatoes in quarters
- Mix spices for the spice mix
- Cover potatoes in olive oil
- Add spice mix
- Mix well until all potatoes are well coated
- Spread them out on a lined baking sheet
- Bake in the oven for 40 minutes (or air fry for 20 minutes), turning them halfway. They should come out well roasted and crispy, but not burnt.
- Just before serving, squeeze over lime juice and top with fresh cilantro. Serve with a cool sauce like plain sour cream or yogurt, Avocado Lime Sour Cream Sauce or Tyrosalata.
Tips & tricks
- Peeling optional - I prefer to keep the peel on my potatoes
- Dry the potatoes after washing, for the best crisp
- Air fry or use a convection / fan oven for the crispiest potatoes
- Adjust cook time depending on the size of the potatoes - check them toward the end to make sure they're not burning
- Cook time can vary depending on how "fast" your oven is
- Add lime juice just before serving or the potatoes will loose their crisp
- Best served hot from the oven - while you can keep leftovers, they will loose their crispy texture
- Store leftover Mexican Potatoes in the fridge in an air tight container for up to 4 days
- Reheat leftover Mexican Potatoes in the microwave in 30 second increments
- Reheat leftover Mexican Potatoes in the air fryer in 2 minute increments
Should you soak potatoes in water before roasting?
Yes, if you have the time it's best to soak potatoes in cold water for 30-60 minutes before roasting - especially if using a starchier kind of potato. Soaking removes some of the starch, and helps the potatoes get really crispy.
If you don't have time - don't worry. Most of the time, I don't do it.
Is it necessary to parboil potatoes before roasting?
No, you don't need to parboil potatoes before roasting - it just adds extra time.
More quick & easy side dishes
Looking for more quick & easy side dishes like these Mexican Potatoes?
- Air Fryer Baby Potatoes
- Leftover Boiled Potato Casserole
- Greek Potatoes with Lemon & Feta Cheese
- Simple Mac and Cheese without Flour
- Air Fryer Frozen Brussel Sprouts
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Mexican Potatoes with Lime & Cilantro
Print RateServings: 2
Calories: 244kcal
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Ingredients
- 1 lb potatoes skin on, cut in quarters
- 2 tablespoon olive oil
- 4 teaspoon Mexican spice mix homemade (recipe below) or store bought
- ½ lime juice only
- ½ cup cilantro loosely packed, chopped
Mexican Spice Mix
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika powder
- 1 pinch cayenne pepper
Instructions
- Mix together the spices for the seasoning.1 teaspoon salt, ½ teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon ground black pepper, ¼ teaspoon ground cumin, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika powder, 1 pinch cayenne pepper
- Coat quartered potatoes in olive oil, then add the mexican seasoning. Mix well so all potatoes are evenly coated.1 lb potatoes, 2 tablespoon olive oil, 4 teaspoon Mexican spice mix
Oven Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread out the quartered potatoes on the baking sheet, and roast in the middle of the oven for 30-40 minutes, until crispy but not burnt.
- Squeeze over lime juice and sprinkle over cilantro. Serve!½ lime, ½ cup cilantro
Air Fryer Instructions
- Preheat the air fryer to 400°F (200°C).
- Place potatoes in a single layer in the air fryer basket and air fry for 20 minutes, shaking to turn them halfway.
- Squeeze over lime juice and sprinkle over cilantro. Serve!½ lime, ½ cup cilantro
Equipment (may contain affiliate links)
- Air Fryer* Optional
- Parchment paper* optional
Video
Notes
Ingredient notes & substitutions
- Spices: You can use my mix or a store bought kind, or whatever recipe you prefer for Mexican seasoning.
- Potatoes: Medium sized potatos are perfect for quartering. If your potatoes are larger you can cut them into more pieces, or allow for more time to cook. You can also make this recipe with whole potatoes, potatoes cut in half, potato wedges, cubes - or any shape you like. Just adjust the cook time depending on the size.
- Waxy potatoes like red potatoes are best for roasting
- Olive oil can be swapped for a neutral cooking oil
- Chopped cilantro and lime can be omitted - but they add a nice freshness to the dish
- Some delicious additions include queso fresco or Feta cheese as well as cooked chorizo
Tips & tricks
- Peeling optional - I prefer to keep the peel on my potatoes
- Soak the potatoes in cold water for 30-60 minutes first if you have the time
- Dry the potatoes after washing, for the best crisp
- Air fry or use a convection / fan oven for the crispiest potatoes
- Adjust cook time depending on the size of the potatoes - check them toward the end to make sure they're not burning
- Cook time can vary depending on how "fast" your oven is
- Add lime juice just before serving or the potatoes will loose their crisp
- Best served hot from the oven - while you can keep leftovers, they will loose their crispy texture
- Store leftovers in the fridge in an air tight container for up to 4 days
- Reheat leftovers in the microwave in 30 second increments
- Reheat leftovers in the air fryer in 2 minute increments
Nutrition
Calories: 244kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 893mg | Potassium: 1010mg | Fiber: 6g | Sugar: 2g | Vitamin A: 470IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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