These Mexican baked potatoes are made with a unique combination of Mexican herbs and spices. Simple and fresh ingredients merge to create an explosion of flavors that will leave you wanting more. This recipe is vegan and gluten-free for everyone to enjoy.
About this recipe
These Mexican baked potatoes are creamy and soft on the inside but crispy and golden on the outside.
I promise these baked potatoes will become one of your favorite recipes. They are always good as a side dish, snack, and filling for enchiladas, sopes, or gorditas.
When I make masa harina tortillas at home, I like to make taquitos of roasted potatoes and serve them with creamy salsa verde or authentic Mexican salsa verde.
In short, these potatoes will excite everybody every time you make them; they are easy and delicious.
Ingredients for baked potatoes
- Potatoes, use small potatoes such as fingerlings or small potatoes.
- Mexican spice blend
- Olive oil or vegetable oil
- To finish: lime juice, salt, and if you want, you can serve them with avocado cream or creamy green sauce (avocado sauce with tomatillo and serrano chili).
How to make Mexican baked potato
Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
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 RAOSTED 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 if you like, 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.
Why should you like this recipe?
As the potatoes slowly brown in the oven, they absorb the intense and vibrant flavors of the Mexican spices. Imagine a bite of these potatoes, with crispy skin on the outside and inside, a delicious mix of textures that melt in your mouth, releasing the flavors of chili, cumin, garlic, and many more spices that characterize Mexican cuisine.
💡 While the potatoes are in the oven, prepare the avocado cream or creamy green tomatillo, avocado and serrano chile salsa .
Other recipes that you may like:
- Potatoes with lemon and zaatar
- Potatoes with chorizo
- Potatoes with chipotle
- Potatoes with pico de gallo
Roasted Mexican Potatoes
Equipment
Ingredients
- 800 grs. of small potatoes cleaned and quartered
- 2 tablespoons olive oil
- 2 tablespoons Mexican spice mix
To finish
- Lemon juice
- Chopped coriander
To serve
- Avocado cream
- creamy green sauce
Instructions
- Preheat the oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
- 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 make sure 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 a lime and chopped cilantro.
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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