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Extra Crispy Sheet Pan Mexican Potatoes

A close-up of perfectly roasted Mexican potatoes seasoned with spices and topped with fresh chopped cilantro.
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Make simple, bold Mexican potatoes roasted on a sheet pan until they are perfectly crispy outside and tender inside. This easy potato side dish uses straightforward seasoning for maximum flavor.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. Place the cubed potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly.
  3. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
  4. Sprinkle the spice mixture over the potatoes. Toss everything together until the potatoes are fully coated with the seasoning.
  5. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
  6. Roast for 25 to 35 minutes, flipping the potatoes halfway through the cooking time. The potatoes are done when they are golden brown and crispy on the edges.
  7. Remove the sheet pan from the oven. Transfer the Mexican potatoes to a serving platter.
  8. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely. Dry potatoes are key to crispiness.
  • If you want a ‘street potato’ style, toss the finished potatoes with a squeeze of lime juice, a sprinkle of Cotija cheese, and a drizzle of crema or sour cream.
  • This recipe works well for meal prep; reheat leftovers in a 400-degree oven for 10 minutes to restore crispness.

Nutrition

Find it online: https://devourdish.com/mexican-potatoes-crispy-sheet-pan-recipe/