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Mexican Potatoes

Crispy roasted Mexican potatoes garnished with fresh chopped herbs on a parchment-lined baking tray.
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These crispy Mexican Potatoes are oven-roasted to golden perfection, tossed with a bold blend of spices and topped with Parmesan and cilantro. They’re the ultimate side dish for any Mexican-inspired meal.

Ingredients

Scale
  • 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 freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 4 tablespoons finely chopped cilantro

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with non-stick spray.
  2. In a large bowl, combine olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper, and cayenne. Add the potatoes and toss until evenly coated.
  3. Spread the potatoes onto the baking sheet in a single layer without overcrowding.
  4. Sprinkle grated Parmesan cheese over the top of the potatoes.
  5. Bake for 20 minutes, then remove and flip the potatoes.
  6. Return to oven and bake an additional 20 minutes until golden and crispy.
  7. Garnish with chopped cilantro and serve hot.

Notes

  • For dairy-free version, skip the Parmesan or use a vegan alternative.
  • Add lime juice after baking for a zesty finish.
  • Store leftovers in the fridge for up to 4 days and reheat in oven or air fryer for crispiness.
  • Red potatoes hold shape best, but Yukon Golds work well too.

Nutrition

Find it online: https://recipeeasily.com/mexican-potatoes-recipe-2025/