Crispy Oven-Baked Mexican Potatoes
Make easy, crispy oven-baked potatoes seasoned with taco spices. This recipe works well as a side dish or a taco filling.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated cotija cheese (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil until they are evenly coated.
- Sprinkle the taco seasoning, salt, and pepper over the potatoes. Toss again until the seasoning adheres completely.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan for best crisping.
- Bake for 30 to 35 minutes, flipping the potatoes halfway through the cooking time. They should be golden brown and crispy.
- If using cheese, remove the potatoes from the oven after 30 minutes, sprinkle with cotija cheese, and return to the oven for 5 more minutes until the cheese softens slightly.
- Serve immediately.
Notes
- For Air Fryer: Cook at 380°F (195°C) for 18 to 22 minutes, shaking the basket every 7 minutes.
- For Crockpot (Slow Cooker): Toss potatoes with oil and seasoning. Cook on high for 3 to 4 hours or on low for 6 to 7 hours. Note: These will be tender, not crispy.
- Add 1/2 teaspoon of chili powder for extra heat, making them Papas con Chile style.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 5
- Cholesterol: 5