Mexican Potatoes

These Roasted Mexican Potatoes are seasoned with a blend of Tex Mex seasonings and fresh cilantro. Baked at a high temperature to ensure crispy skins on the outside and a creamy texture on the inside. This is a great gluten free, vegetarian side dish option to go with all your favorite Tex Mex meals!

Print Recipe

0 Add to Favorites

Ryan Johnson's Cookbook

Mexican Potatoes

Author: admin Cooking Method: Roasting Cuisine: Mexican Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Total Time 1 hr

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ¹⁄₂ lbs Yukon gold potatoes
• 2 tbsp avocado oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ¹⁄₂ tsp paprika
• ¹⁄₄ tsp ground cumin
• ¹⁄₄ tsp ground coriander
• 4 tbsp cilantro (finely chopped)

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or spray with non stick cooking spray, set aside.
2. Prepare the potatoes by scrubbing and patting dry. Slice into 1/2 inch size pieces (quartered or more depending on the size of the potatoes.)
3. Place the potatoes in a large bowl, drizzle with the oil, then add the seasonings. Stir to ensure that the potatoes are completely coated in the seasoning mixture.
4. Spread the potatoes out onto the prepared baking sheet into an even layer making sure to give some space between for even baking.
5. Bake for 40 minutes, making sure to flip around using a spatula half way through the baking time to ensure even browning. Potatoes should be fork tender.
6. Remove from oven, then sprinkle with fresh cilantro.
7. Serve with queso on the side for dipping or drizzling!