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–+ servings
Jennifer Johnson

Spicy Mexican Roasted Potatoes: A Flavor Explosion Awaits!

Spicy Mexican Roasted Potatoes are a flavorful and crispy side dish, perfect for any meal or as a topping for tacos and burrito bowls.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds baby potatoes halved
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime

Method
 

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the halved baby potatoes, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Toss until the potatoes are evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.
  4. Once cooked, remove the potatoes from the oven and transfer them to a serving bowl. Drizzle with lime juice and sprinkle with fresh cilantro. Toss gently to combine.
  5. Serve warm as a side dish or as a topping for tacos or burrito bowls.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 300mgFiber: 3gSugar: 1g

Notes

  • For added flavor, try mixing in some diced bell peppers or red onions before roasting.
  • For a creamy twist, serve with a dollop of sour cream or guacamole on top.

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