Crispy Mexican Potatoes Recipe

If you’ve been craving a dish that combines the perfect crunch with a burst of savory goodness, look no further than Crispy Mexican Potatoes! This delightful recipe brings together the heartiness of potatoes with the vibrant flavors of Mexican spices, making it an irresistible side dish or snack.

this …

Ingredients You’ll Need

This recipe is all about letting simple ingredients shine. Each component plays a key role in adding depth and punch to your Crispy Mexican Potatoes. Here’s what you’ll need:

• 4 medium white potatoes: The foundation of our dish, providing a robust bite and a creamy interior.
• 2 tbsp olive oil: Essential for roasting, it helps achieve the perfect golden crispness.
• 1 tsp smoked paprika: Infuses a lovely smoky flavor that complements the potatoes beautifully.
• 1 tsp cumin powder: Adds warmth and earthiness, rounding out the spice profile.
• 1 tsp garlic salt: A convenient way to get both saltiness and garlic flavor into the mix.
• 1 tsp onion powder: Enhances the dish with a subtle sweet oniony taste.
• 1 tsp chili powder or cayenne pepper: Adjust the heat according to your preference, giving an exciting kick.
• 1 tsp salt and pepper: Basic seasonings that ensure all flavors are well-balanced.
• 1 handful cilantro: Adds a fresh, aromatic finish that completes the dish.

Variations

The beauty of this Crispy Mexican Potatoes recipe is in its flexibility. Feel free to get creative and make it your own based on your kitchen staples or dietary needs.

• Spicy Chipotle Twist: Swap the chili powder with chipotle powder for a smoky, spicy kick.
• Cheesy Delight: Sprinkle some shredded cheese on top during the last 5 minutes of baking for a cheesy layer.
• Herb Infusion: Mix in some dried oregano or thyme with your spices for an herby undertone.

How to Make Crispy Mexican Potatoes

Step 1: Prepare the Potatoes

Start by peeling and chopping the potatoes into small cubes. Place them in a saucepan with just enough cold water to cover the pieces. Parboil the potatoes for 10 to 15 minutes until they’re fork-tender. This step is crucial for ensuring the potatoes cook evenly and become perfectly fluffy inside.

Step 2: Rough Them Up

Drain the boiled potatoes and then place a lid on the pan. Give the pan a gentle but firm shake to rough up the edges of the potatoes. This technique is what gives them that irresistible crispy crust when they’re roasted.

Step 3: Heat the Oil

While the potatoes are parboiling, pour the olive oil into a baking tray and pop it into the oven to warm up for about 5 minutes. This ensures that the potatoes start crisping up as soon as they hit the tray!

Step 4: Season and Roast

Transfer the roughed-up potatoes into the preheated baking tray. Add all the spice seasonings and gently stir to coat the potatoes evenly. Roast the potatoes in the oven for 30 to 40 minutes at 400°F (200°C) until they are golden brown and crispy.

Step 5: Finish with Freshness

Once out of the oven, sprinkle a generous handful of freshly chopped cilantro over the potatoes and add a squeeze of lime juice. This step imparts a lively freshness that ties the whole dish together splendidly.

How to Serve Crispy Mexican Potatoes

Garnishes

Serve your Crispy Mexican Potatoes with a handful of freshly chopped cilantro and a wedge of lime. Some dollops of sour cream or avocado crema on the side can also add a creamy contrast to the crispy texture.

Side Dishes

These potatoes pair wonderfully with grilled meats like chicken or steak. For a lighter meal, serve them alongside a fresh garden salad or some sautéed vegetables.

Creative Ways to Present

For a fun twist, serve these potatoes in small taco shells for an appetizer or bite-sized snack. Alternatively, layer them in a bowl with other Mexican-inspired ingredients for a vibrant party platter.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Mexican Potatoes in an airtight container in the refrigerator for up to two days. They should remain tasty, although the crispiness may diminish.

Freezing

To freeze, spread the cooled potatoes in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They can be stored for up to two months.

Reheating

Reheat the potatoes in a preheated oven at 350°F (180°C) for about 10 minutes, or until warmed through and crispy again. Avoid microwaving, as it can make the potatoes soggy.

FAQs

Final Thoughts

I truly hope you give these Crispy Mexican Potatoes a try. They’re simply too delicious to resist! Whether you’re serving them at a family gathering or indulging on your own, they promise to bring a little fiesta into every bite. Enjoy!

Print