These Mexican potatoes are roasted diced potatoes coated with delicious seasoning. It’s an easy, but tasty side dish, made in only 30 minutes.
Why Mexican potatoes are the best side dish
- They are SO easy to make! A few minutes of work and half an hour in the oven – a simple solution for any meal.
- The potatoes are absolutely delicious. Like, seriously one of the best potato sides I’ve ever made.
- They are diet friendly! Low calorie, vegan, whole30, vegetarian – this dish suits most people.
- They are also allergy friendly, being dairy free, gluten free, soy free, nut free and free of all other common allergens.
- This dish is also really versatile, and go great with a variety of other dishes.
There’s three main components to this recipe: potatoes, oil and seasoning.
You can of course substitute, add or omit any seasoning as you wish, but I really love the flavor of these potatoes as they are. The chili powder can be omitted if you’re avoiding spice, as they add a little heat to the dish.
Preheat your oven to 425 F / 220 C
Dice the potatoes into inch sized chunks. You can peel them first if you prefer, but I like to keep the peel on for this recipe!
Add the potatoes to a baking tray covered with parchment paper or a baking mat, and cover them with the seasoning and olive oil.
Stir to coat the potatoes evenly in the seasoning, then transfer them to your oven.
Bake the potatoes for about 30 minutes, or until a fork can easily pierce the potatoes with little resistance. Turn the potatoes about halfway through cooking to ensure that they roast evenly.
Serve the potatoes immediately while they are still warm.
Here’s my best advice to help you succeed with this recipe:
- Try to dice the potatoes into similar sized chunks. This will allow them to cook more evenly.
- The cooking time can vary based on many factors such as the temperature in your oven, the size and type of the potatoes, and more. Make sure to check them regularly, so they don’t burn, and use the fork test to ensure that they are cooked through.
I love to enjoy these potatoes as a side dish, but they are also great to serve in breakfast burritos or as a component in an entree. Here are some of my absolute favorite recipes to pair them with:
- Potato Tacos – Make the best vegetarian tacos with these potatoes!
- Cilantro Lime Chicken Breasts – Chicken and potatoes are a classic dinner combination.
- Ground Turkey Enchiladas – Serve up Mexican potatoes with delicious, lean enchiladas.
- Healthy One Pot Turkey Chili – Roast potatoes pair beautifully with a hearty chili.
- Air Fryer Tilapia – This fantastic white fish goes so well with potatoes – and it’s really easy to make in your air fryer.
- Cheesy Sour Cream Sauce – Pour some of this creamy sauce on your potatoes for an indulgent treat.
Store leftover Mexican potatoes in a sealed container in a refrigerator for up to 4 days. You can serve them cold, or reheat them in a microwave, oven or air fryer if you prefer to enjoy them warm.
This recipe is perfect for meal prep as you can make a big batch of roasted diced potatoes, and enjoy it through the week.
Frequently asked questions
Waxy types of potatoes are best for roasting, such as Maris Piper, Russet or baby potatoes.
You might also like these recipes
- Healthy Mashed Potatoes
- Air Fryer Baked Potato
- Spiralized Potatoes
- Honey Roasted Potatoes
- Roasted Carrots and Potatoes
- Preheat your oven to 425 F / 220 C
- Dice the potatoes into inch sized chunks. You can peel them first if you prefer, but I like to keep the peel on for this recipe!
- Add the potatoes to a baking tray covered with parchment paper or a baking mat, and cover them with the seasoning and olive oil.
- Stir to coat the potatoes evenly in the seasoning, then transfer them to your oven.
- Bake the potatoes for about 30 minutes, or until a fork can easily pierce the potatoes with little resistance. Turn the potatoes about halfway through cooking to ensure that they roast evenly.
- Serve the potatoes immediately while they are still warm.
- Use a waxy type of potatoes, such as Maris Pipers or Russet potatoes.
- Store leftovers in a sealed container in a refrigerator for up to 4 days.