Description
Crispy Mexican Potatoes blend spicy flavors with a satisfying crunch, making them a perfect side for grilled meats or tacos.
Ingredients
Scale
- 4 large Potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the potatoes into bite-sized pieces, making sure they’re all roughly the same size for even cooking.
- Toss the potatoes with olive oil, cumin, chili powder, garlic powder, salt, and pepper until well coated.
- Spread the seasoned potatoes on a baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
- Serve hot as a side dish or snack, with dipping sauce if desired.
Notes
For even cooking, chop potatoes into uniform pieces. Store leftovers in the fridge for up to 3 days or freeze for a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg