About this recipe
These Mexican potatoes are made with a unique combination of herbs and spices, creating an explosion of flavors. They’re vegan, gluten-free, and perfect as a side dish or snack. They can also be used as a filling for enchiladas, sopes, or gorditas.
Enjoy these crispy and creamy potatoes with avocado crema, creamy salsa verde, or authentic Mexican salsa verde for a delicious treat!
Ingredients
- Potatoes: use small potatoes such as fingerlings, new or small potatoes.Mexican spice blend Olive oil or vegetable oil To finish: lime juice and salt. You can serve them with avocado crema or creamy green sauce (avocado sauce with tomatillo and serrano chili).
How to make Mexican potatoes in the oven
Wash the potatoes thoroughly under running water to remove any dirt. You can leave the skin on if you like, as it will crisp up during baking. Dry the potatoes and cut them into wedges or cubes, according to your preference.
Place the potatoes in a large bowl. Add the olive oil and Mexican spice mix. Mix everything well to ensure the potatoes are well coated with the oil and spices.
Place the potatoes on a baking sheet. Make sure they are in a single layer with space between them so they bake evenly. Bake the potatoes for about 40-50 minutes or until golden brown and crispy. You can turn them over halfway through the cooking time so that they brown evenly.
When they are ready, crispy on the outside and soft on the inside, take them out and finish them with the juice of lime and chopped cilantro. Check to season and adjust if necessary.
How to make Mexican potatoes in the air fryer
- Preheat the air fryer to 400 degrees Fahrenheit.
- Wash the potatoes thoroughly under running water to remove any dirt. You can leave the skin on, as it will crisp up during baking.
- Dry the potatoes and cut them into wedges or cubes, according to your preference.
- Mix a tablespoon of olive oil and the Mexican spice mixture.
- Place the potatoes in the air fryer basket or pan if your oven has an air fryer.
- Cook the potatoes in the air fryer for 15-20 minutes until golden brown and crispy. Move the potatoes to half-time.
- When they are ready, crispy on the outside and soft on the inside, take them out and finish them with the juice of lime and chopped cilantro. Adjust seasoning if necessary.
While the potatoes are in the oven, prepare the avocado cream or creamy green tomatillo, avocado and serrano chile salsa .
Mexican Potatoes
Equipment
Ingredients
- 2 lb potatoes (small or new potatoes) cleaned and quartered
- 2 tablespoons olive oil
- 2 tablespoons Mexican spice mix
For finishing
- Lemon juice
- Chopped cilantro
For serving
- Avocado Crema
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F).
- Wash the potatoes thoroughly under running water to remove any dirt.
- Optionally, leave the skins on for extra crispiness.
- Dry the potatoes, then cut them into wedges or cubes, as you prefer.
- Season the Potatoes: Place the potato pieces in a large bowl or directly on the baking sheet. Drizzle with olive oil and sprinkle with Mexican spice mix. Toss to coat the potatoes evenly with the oil and spices.
- Spread the potatoes out on a baking sheet in a single layer.
- Ensure there is space between the pieces for even baking.
- Bake the potatoes for 40-50 minutes, or until they are golden brown and crispy.
- Turn them over halfway through the baking time for even browning.
- Once baked to perfection, remove the potatoes from the oven. Squeeze fresh lime juice over them and garnish with chopped cilantro.
Notes
- Preheat the air fryer to 400 degrees Fahrenheit.
- Wash the potatoes thoroughly under running water to remove any dirt. You can leave the skin on, as it will crisp up during baking.
- Dry the potatoes and cut them into wedges or cubes, according to your preference.
- Mix a tablespoon of olive oil and the Mexican spice mixture.
- Place the potatoes in the air fryer basket or pan if your oven has an air fryer.
- Cook the potatoes in the air fryer for 15-20 minutes until golden brown and crispy. Move the potatoes to half-time.
- When they are ready, crispy on the outside and soft on the inside, take them out and finish them with the juice of lime and chopped cilantro. Adjust seasoning if necessary.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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