Description
Crispy Roasted Mexican Potatoes feature golden, crispy edges and tender, fluffy insides seasoned with smoky and earthy spices. This plant-based, flavorful side dish is perfect for weeknight dinners, snacks, or festive spreads, offering bold flavors and an irresistible crunchy texture.
Ingredients
Scale
Potatoes
- 1.5 pounds Yukon Gold potatoes, washed, peeled if desired, cut into 1-inch chunks
Seasonings & Sauces
- 2 tablespoons olive oil (natural)
- 1 teaspoon smoked paprika (natural)
- 1/2 teaspoon ground cumin (natural)
- 1/2 teaspoon garlic powder (natural)
- 1/2 teaspoon onion powder (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Sea salt, to taste
- Black pepper, to taste
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the Potatoes: Wash and peel the Yukon Gold potatoes if you prefer, then cut them into even 1-inch chunks. This size ensures even cooking and allows the potatoes to develop a perfectly crispy texture all around.
- Season the Potatoes: In a large bowl, toss the potato chunks with olive oil (natural), smoked paprika (natural), ground cumin (natural), garlic powder (natural), onion powder (natural), vegetarian Worcestershire sauce (natural), salt, and black pepper. Coat every piece generously with the spice mixture to ensure bold flavor in every bite.
- Roast to Crispy Perfection: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper to prevent sticking. Roast in a preheated oven at 425°F (220°C) for 30 to 40 minutes, flipping the potatoes halfway through baking to develop an even golden crust and tender interior.
- Add Fresh Finishing Touches: Once roasted and crispy, remove the potatoes from the oven and sprinkle freshly chopped cilantro over them for a pop of color and fresh brightness that balances the smoky spices.
Notes
- Choose Yukon Gold potatoes for the ideal roast texture that balances starchiness and waxiness.
- Avoid overcrowding the baking sheet to allow potatoes to crisp rather than steam.
- Pat potatoes dry after washing to remove excess moisture and improve crispiness.
- Roast at high temperature (425°F / 220°C) for the best crispy outside and soft inside.
- Flip potatoes halfway through roasting for even browning and crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 180
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Crispy Mexican Potatoes, Roasted Potatoes, Plant-Based Side, Smoky Potatoes, Vegan Mexican Recipe
