These Easy Mexican Potatoes Are Done In No Time

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If you are looking for an amazing side dish this is your recipe! Oh, and besides that these potatoes taste amazing they look so good. Want to learn how you can make these Mexican potatoes? Let’s get started!

How To Make Mexican Potatoes

1. Make these potatoes by peeling potatoes and cutting them in half when they are small or in quarters when the potato is big.
2. Then boil a pan with water and add the potatoes to the water. Leave the potatoes to boil for 10-12 minutes.
3. You can add ½ tsp baking soda to get the outside of the potato more ruffled. While the potatoes are boiling mince the garlic, rosemary, and oregano.
4. Infuse the 2 tablespoons olive oil with the garlic, rosemary, and oregano and set aside. When the cooking time is up, check the potatoes with a knife to see if they are soft.
5. Drain the potatoes and let the potatoes cool for a few minutes before adding the potatoes to the olive oil marinade mixture.
6. Swirl the potatoes through the mixture to get them coated with the oil mixture. Now it is time to add the fajita seasoning on top of the potatoes.
7. Carefully stir to coat all the potatoes with the seasoning and herbs. Preheat the oven to 400℉/200℃. Take a baking tray and line it with baking paper.
8. Divide the potatoes on the baking tray. Bake for 20 to 25 minutes or until golden brown. Turn the potatoes midway through the baking time.
9. Take out of the oven and sprinkle with some finely chopped red onion, scallions, or parsley.
10. Your Mexican potatoes are done and ready to serve immediately.

A Delicious Potato Recipe

Today we have a side dish on the menu. We are making Mexican potatoes today because there are so many things you can do with a potato.

The plain potato can be made in so much more. This recipe is a great example. These potatoes are so crunchy and have a great flavor that there is no reason to eat plain baked potatoes again.

I use a floury/starchy potato in this recipe. A good example of a starchy potato that is well known in Europe but also available in the United States is:

• Alpha potato – a very floury potato that is soft. Great to cook with or to use in your mash.
• Bildstar – a reddish skin potato that is a very well-known potato. Not a lot of flavors to it. Also, known as the lazy wife potato because this one will not fall apart no matter how long you cook it.
• Doré – These potatoes are harvested in June and are light starch with a full potato taste. Great potato to use in this recipe.
• Eigenheimer – might be the most used potato which is very floury and full of flavor.

Starchy potatoes will get you an even more crunchy result. This has everything to do with the outside of the potato.

An uneven surface will get you a more crunchy potato. These potatoes are gluten-free so you can make them even if you are gluten intolerant.

Should You (Par)Boil Potatoes Before Roasting?

Yes, to get those crispy roasted potatoes that are soft on the inside and crispy on the outside it is recommended you boil your potatoes first.

To get that ruffled outside on your potatoes we add baking soda.

I like my potatoes soft so I boil them for 10 minutes. However, you can parboil meaning partially cooked for 8 minutes, and then roast them in the oven.

As mentioned before, it is also recommended to use a starchy potato that crisps up while roasting in the oven and gets a crispy crust.

What Dip Sauce Can You Serve With Mexican Potatoes?

These potatoes taste great as is but you can make them taste even better with a great sauce. We have a lot of different sauces that you can these potatoes with:

• Quesadilla sauce
• Taco sauce
• Chipotle Aioli
• Taco fish sauce
• Burrito sauce

What Seasoning Can I Use For Mexican Potatoes?

In this recipe, I use fajita seasoning but you can add any of your favorite Mexican seasonings. Make them yourself so you can adjust the taste to your liking.

It is cheaper than buying seasoning in the store especially if you buy the spices in bulk.

You can try:

• Mexican seasoning
• Taco spice blend
• Enchilada spice mix
• Chili powder

Can I Make Mexican Potatoes Ahead?

Yes, this is a great recipe to make ahead. Roasted Mexican potatoes just like regular roasted potatoes taste even better when you make them ahead.

They become extra crispy when you leave them for a day and then reheat them. The spices from the seasoning get a chance to infuse the potatoes which makes them taste even better.

So, if you have the chance make them ahead and reheat.

How To Store Mexican Potatoes

If you make a big batch of potatoes or you have leftovers you have several ways to store them. In all cases let the potatoes cool completely before storing them:

• Refrigerator – you can store these potatoes in the fridge. Put them in an airtight food container and store them for up to 3 days
• Freezer – if you want to keep them longer you can store them in the freezer. Put them in a freezer-friendly food container and store them for up to 3 months

How To Reheat Mexican Potatoes

You have several ways to reheat your potatoes:

• Air Fryer – if you want to reheat your Mexican potatoes quickly, take out your Air Fryer. Preheat your Air Fryer to 325℉/164℃. Put the leftover potatoes in a cake barrel. If the potatoes are already really brown cover the barrel with some aluminum foil and cook the last 2 minutes uncovered otherwise, you can leave them uncovered while you reheat them. Heat the potatoes for 5 minutes and check to see if they are warmed through
• Oven – if you do not own an Air Fryer you can also use your oven or toaster oven. Preheat your oven to 350℉ /175℃and put the leftover potatoes in an oven dish. Heat for 5 to 7 minutes or until warm. If your potatoes are very brown you can cover them with aluminum foil and take the foil off for the last two minutes
• Cast-iron skillet – you can also reheat the potatoes in a cast-iron skillet. Preheat your skillet to medium-hot and add the potatoes. You can add about a tablespoon of olive oil to the skillet and stir the potatoes with a wooden spoon until warm and ready to serve
• Microwave – you can warm your potatoes in the microwave but they will lose their crunchy exterior and go soft. If that is ok, heat the potatoes in a microwave in a microwave-safe bowl. Cover with a lid or plastic wrap punched with holes. Run the microwave for about 1 minute and check to see if they are hot else repeat

Serve Mexican Potatoes With

These Mexican potatoes are so perfect you can eat them with just about anything. Here are some delicious examples:

• Chicken tinga – is spicy and hot and perfect with this potato dish.
• Honey garlic chicken – you might think this recipe only tastes good with rice but you’ll be surprised how well they taste with this honey garlic chicken.
• Restaurant-style salsa – make these potatoes even better and dip them in this restaurant-style salsa.
• Tender carnitas tacos – soft tenderloin pork tacos go together pretty well with these delicious Mexican potatoes.
• Steak fajitas – steak and potatoes what is not to love about it?
• Mexican burger – of course, we have to serve these Mexican potatoes with a Mexican burger. The perfect combination.
• Chicken fajitas – you cannot go wrong with fajitas and Mexican potatoes.

More Tempting Mexican Side Dishes

If you like this Mexican potato side dish recipe you might like the following recipes as well:

• Red hot Tex-Mex rice – is one of my favorite rice recipes. It is spicy and hot but goes great together with a lot of Tex-Mex dishes
• Mexican Corn Salad – a very easy salad that you can serve as a side dish
• Refried beans – a classic Mexican side dish that you can serve with your Mexican recipes
• Mexican fries – if you love Mexican potatoes you are going to love Mexican fries
• Mexican salad with a lime dressing – this fresh salad is great to serve with your Mexican dishes

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Mexican Potatoes

Mireille

Serves: 2 Prep Time: 15 minutes Cooking Time: 30 minutes

These easy Mexican potatoes are done in no time. Infused with garlic and herbs oil and tasty seasoning to give you the perfect side dish.

Ingredients

• 300 gram small potatoes
• 1 tablespoon fajita seasoning
• 1 tablespoon rosemary
• 1 tablespoon oregano
• 2 tablespoons olive oil
• 1 clove garlic minced
• ½ red onion
• ½ teaspoon baking soda
• 1 teaspoon parsley
• 1 teaspoon finely chopped scallion (optional)

Instructions

1. Boil the potatoes with the baking soda for 10-12 minutes
2. Mince the garlic, rosemary, and oregano. Infuse the 2 tbsp olive oil with the garlic, rosemary, and oregano
3. Drain the potatoes and let the potatoes cool for a few minutes
4. Add the potato to the olive oil mixture. Then add the fajitas seasoning to the potatoes and stir to cover all potatoes with the seasoning and herbs
5. Heat the oven 400℉/200℃. Line a baking tray with parchment paper, put the potatoes on the tray, and bake the potatoes for 20-25 minutes. Turn the potatoes midway through the baking time
6. Take out of the oven and sprinkle with some finely chopped red onion, parsley, or scallion. Serve immediate

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Nutrition facts

Calories: 258; Fat: 14.6g; Carbs: 30.6g; Protein: 3g

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