These super easy Mexican potatoes are made with homemade taco seasoning, olive oil and roasted until tender and crispy. They are delicious and the perfect side dish no matter what’s on the menu that night. Even better, these clean-eating Mexican potato recipe is gluten-free, Whole30, and Paleo.
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I make oven-roasted potatoes weekly. It’s the one side that I know goes with everything, and nobody complains when tasty spuds are on the menu. Most of the time, I make my standard crispy oven-roasted potato recipe. It’s honestly doesn’t get easier than that one. When I want to get a little fancy, I’ll make ranch roasted potatoes or these Mexican-style potatoes.
Reasons you’ll love this recipe
- Easy to prepare. All you need to do is to cut up potatoes, mix them with oil and taco seasoning, and bake. Easy, peasy.
- The perfect side. These Mexican potatoes are delicious alongside taco meatloaf, steak fajitas, hamburgers, tacos, or really anything.
- Kid-friendly. If you’re kids love tacos; then these will be a favorite too.
- Make-ahead. You can prepare these ahead of time to warm up during the week or freeze them to reheat for a later dinner.
Ingredients
- Yukon gold potatoes. Hands down, these are the best potatoes for roasting. They get super crispy on the outside and creamy on the inside. Yukon gold potatoes are also called yellow or butter potatoes.
- Olive oil. This heart-healthy oil is a favorite to use when roasting potatoes. Avocado oil or other healthy oils will also work.
- Taco Seasoning. To keep this recipe clean and gluten-free, I strongly recommend making this homemade Whole30 Taco seasoning. It’s absolutely delicious and so easy to make. If you choose a store-bought seasoning blend, then be sure to read the labels and purchase a brand with the cleanest ingredients.
Cooking Tips
Use a different potato variety. You can also use russet potatoes or red-skinned potatoes instead of Yukon golds. Those varieties will work, but the texture won’t be as creamy as yellow potatoes. Russet and red potatoes sometimes get a grainy texture. For sweet and spicy, try these chili-spiced sweet potatoes.
Add more or less spice. The great thing about making homemade taco seasoning is that you control the spice levels. If you like a spicy potato, add some more chipotle chili powder or remove it if you want to reduce the heat.
Add more salt after the potatoes are done cooking. Potatoes need a good amount of salt. Plus, this brings out the flavors of the other seasonings.
How to get crispy potatoes in the oven?
As I said, I make a lot of oven-roasted potatoes, so I’ve learned a few things about getting the potatoes crispy on the outside and creamy on the inside.
- Use Yukon gold potatoes. In my experience, this potato variety will give the best creamy texture while staying crisp on the outside. Others will work, but these are the best.
- Cut into small and even pieces. I don’t like the pieces to be real small (like hasbrowns) because I want them to be a hearty side dish. So, I cut them into 1-inch pieces or chunks. Keep in mind that the smaller the pieces, the shorter the cooking time, and larger pieces will need to cook longer. Regardless of the size, try to cut the pieces the same size as possible, so they all cook evenly.
- Don’t skimp (too much) on the oil. We try to keep dinners healthy around here, but the potatoes need to be covered in oil to get crispy. ¼ cup of oil for 3lbs of potatoes is the perfect amount.
- You need high heat for crispy potatoes. In my experience, 400 degrees is the perfect temperature for crispy potatoes. After the oven gets to the temperature, I wait about 5 minutes before putting the potatoes in.
Serving suggestions
These Mexican potatoes are a great side to many main dishes. We like them best with:
Supplies
- Large rimmed baking sheet
- Mixing bowls
- Spatula
How to Make Mexican Potatoes
- Preheat oven to 400 degrees.
- Cut the potatoes into even 1-inch chunks.
- Place the potatoes into a large bowl.
- Stir in the olive oil and 2-3 tablespoons of taco seasoning. Make sure the potatoes are coated with oil and seasoning.
- Spread the potatoes pieces into a single layer onto a large rimmed baking sheet. I will spray a baking sheet with cooking spray before adding the potatoes. You can also line a baking sheet with parchment paper before spreading the potatoes on.
- Bake for 40-45 minutes, flipping halfway. If the potatoes are still a little firm on the inside, then bake for another 5 minutes or so.
- Remove from the oven and sprinkle with salt.
Storage tips
- You can cook these Mexican potatoes entirely, and after they cooled, place them into an air-tight glass container and refrigerator for up to 5 days.
- Reheat in a 350-degree oven for 10-15 minutes for crispy potatoes or in the microwave for 1-2 minutes.
- To freeze, store the cooked (and cooled) potatoes in an airtight container in the freezer for up to 3 months. Reheat in a 350-degree oven for 20 minutes or until hot and crispy. You can also reheat in the microwave for 2-3 minutes or until hot.
Expert meal prep tip. Create a meal prep bowl with the Mexican potatoes, veggie, and a protein (meatloaf) and keep in the refrigerator or freezer for a portioned-out meal.
Mexican Potatoes
Equipment
- Large Mixing Bowls
- Large rimmed sheet pan
- Spatula
Ingredients
- 3 lbs Yukon gold potatoes
- 1/4 cup extra virgin olive oil
- 2-3 tablespoons taco seasoning homemade or store-bought
Instructions
- Preheat oven to 400 degrees.
- Cut the potatoes into even 1-inch chunks. Place the potatoes into a large bowl.
- Stir the olive oil and 2-3 tablespoons of taco seasoning in with the potatoes. Make sure the potatoes are coated with oil and seasoning.
- Spread the potatoes pieces into a single layer onto a large rimmed baking sheet.
- Bake for 40-45 minutes, flipping halfway. If the potatoes are still a little firm on the inside, then bake for another 5 minutes or so.
- Remove from the oven and sprinkle with salt.
Notes
Storage tips
You can cook these Mexican potatoes entirely, and after they cooled, place them into an air-tight glass container and refrigerator for up to 5 days. Reheat in a 350-degree oven for 10-15 minutes for crispy potatoes or in the microwave for 1-2 minutes. To freeze, store the cooked (and cooled) potatoes in an airtight container in the freezer for up to 3 months. Reheat in a 350-degree oven for 20 minutes or until hot and crispy. You can also reheat in the microwave for 2-3 minutes or until hot.Nutrition
Other Healthy Side Dishes
Did you make this recipe?
Have you tried these Mexican potatoes? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
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