Easy Oven-Roasted Mexican Potatoes with Taco Seasoning
Welcome! I’m Sarah, and I’m so happy you’re here. Make these delicious Mexican Potatoes for a simple, flavorful side dish perfect for busy weeknights. We coat tender potatoes in olive oil and bold taco seasoning, then roast them until they are crispy on the outside and fluffy inside. This recipe is a quick weeknight side that pairs well with tacos or any main course.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup shredded Monterey Jack or cheddar cheese (optional, for Fiesta Potatoes)
- 2 tablespoons chopped fresh cilantro (optional garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- Place the cubed potatoes in a large bowl. Drizzle with olive oil and toss to coat evenly.
- In a small bowl, mix the taco seasoning, salt, and pepper. Sprinkle this mixture over the potatoes and toss again until every piece has the seasoning.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crispiness.
- Roast for 25 to 35 minutes, flipping the potatoes halfway through the cooking time, until they are golden brown and tender when pierced with a fork.
- If you want Cheesy Mexican Potatoes, remove the potatoes from the oven after they are cooked through, sprinkle with cheese, and return to the oven for 2-3 minutes, or until the cheese melts.
- Remove from the oven. Garnish with fresh cilantro, if desired. Serve immediately as a flavorful potato recipe side dish.
Notes
- For extra crispy potatoes, you can cook these in an air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket every 5 minutes.
- If you are making these for a potato taco filling, you can skip the cheese and add 1/4 cup of diced onion and 1/2 cup of diced bell pepper during the last 10 minutes of roasting.
- You can substitute Yukon Golds with Russet potatoes, but the texture will be slightly softer rather than crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 4
- Protein: 4
- Cholesterol: 0