Mexican Potatoes

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.

Print Pin

Course: Side Dish, sides

Cuisine: American, Mexican

Keyword: crispy mexican potatoes, mexican potatoes, roasted mexican potatoes

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 258kcal

Author: Tammy Overhoff

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