If you’re looking for a bold and wildly addictive side dish, these Mexican Potatoes deliver every time. They’re perfectly golden and crispy on the outside, tender on the inside, and tossed in a smoky, savory spice blend that brings serious flavor. The toppings take it over the top!
Whether you serve them with Jackfruit Tacos or Easy Lentil Quesadillas, load them into a Vegan Taco Bowl, or eat them straight off the pan (no shame), these potatoes are here to upgrade your next meal with minimal effort. They are ready in about 35 minutes.
These crispy Mexican potatoes are a year-round staple, but they’re especially popular during grilling season, Cinco de Mayo, or anytime you’re building out a taco night spread.
Serve them along BBQ Jackfruit Sliders With Vegan Coleslaw, Chipotle Black Bean Burger, and Vegan Macaroni Salad.
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Why You'll Love This Recipe
- Easy to make with pantry spices and just one sheet pan.
- Naturally vegan and gluten-free.
- This vegan side dish is versatile enough for straight snacking, taco night, burrito bowls, or alongside High Protein Tofu Scramble for breakfast.
- They are meal prep and family-friendly.
Ingredients
Cornstarch: While optional, cornstarch helps create that crispier coating on the outside of the potatoes.
Pickled Onions: I love the pop of brightness pickled onions add to this recipe. You can make your own at home (super easy!) or grab a jar from the pickle aisle at most grocery stores. I’d link to Amazon, but honestly, they were way overpriced there when I checked, and I don’t want you thinking I spend that kind of money on pickled onions.
Potatoes - I use baby gold potatoes or Yukon gold potatoes for this recipe.
Spices - A few of the spices are optional but add a little extra to the flavor. Feel free to omit or alter the amounts to your desire.
See the recipe card for quantities and a full list of ingredients.
Variations
- Top with vegan sour cream, avocado, Cucumber Pico De Gallo, and a sprinkle of vegan cheese for fully loaded Mexican street fries vibes.
- Crank the heat with cayenne, hot sauce drizzle, or chopped pickled jalapeños.
- Drizzle a bit of agave nectar over the top for a savory-sweet combo.
- Skip the meat and stuff these into tortillas with Classic Vegan Coleslaw, avocado, or a salsa like Mango Cucumber Salsa for next-level potato tacos.
How To Make Mexican Potatoes
This side dish is super low-effort. It consists of soaking or roasting potatoes in the oven. Check out the step-by-step photos below for a visual guide, and head to the recipe card for all the details.
Step 1: Place the diced potatoes in a bowl of cold water and swish them around to release excess starch. Let them sit for at least 30 minutes.
Step 2: Drain the potatoes and dry well. In a large bowl, toss the dried potatoes with oil.
Step 3: Coat the oiled potatoes with the cornstarch. Then, in a small bowl combine the spices. Add the spice blend, tossing again until evenly coated.
Step 4: Line a baking sheet with parchment or a silicone mat. Spread potatoes out in a single layer, giving them space so they crisp instead of steaming.
Step 5: Check for salt. Finish with a squeeze of lime (if using) and a sprinkle of chopped cilantro and pickled onions.
Step 6: When serving, add a drizzle of olive oil (flavored red pepper olive oil works well).
Top Tips
- Dry them well before seasoning. Moisture = soggy.
- Don’t overcrowd the pan. Give them space so they roast instead of steaming.
- Use parchment or a silicone mat for even browning and no sticking.
- Flip halfway through roasting for crispy edges on all sides.
- Soak the potatoes in cold water for at least 30 minutes. This helps them get crisper.
Serving Suggestions
- Taco Night: Serve these sheet pan potatoes alongside Jackfruit Tacos or even stuff them into tacos with Grilled Pineapple Salsa, avocado, and shredded lettuce.
- Burrito Bowls: Use them as the crispy base or topping in a bowl with rice, black beans, corn, and Easy Vegan Chipotle Aioli Sauce.
- Breakfast Style: Pair with High Protein Tofu Scramble, and a dollop of vegan sour cream for a savory morning win.
- Appetizer Platter: Serve with dips - Easy Guacamole, Mango Habanero Salsa Recipe, and Easy Vegan Cashew Queso.
- Wrap It Up: Add to wraps or burritos with beans, slaw, and Easy Vegan Avocado Crema for a filling plant-based lunch.
Mexican Potatoes FAQS
I love using gold potatoes for their creamy insides, but russets work too. Avoid waxy potatoes like fingerlings; they don’t crisp up very well.
Yes! You can air fry them at 400°F for 5–6 minutes (no need to preheat), shaking halfway through. They get super crispy and cook faster than in the oven. Remember that air fryer times DO vary by model, so use this as a general guide and adjust as needed.
To store leftover Mexican potatoes, let them cool completely before transferring to an airtight container. They’ll keep in the fridge for up to 4–5 days. While they won’t be quite as crispy as fresh from the oven, you can bring back some of that texture with a quick reheat. For best results, warm them in a 400°F oven for 10–15 minutes or in an air fryer at 375°F for 5–7 minutes (timing may vary by model). A skillet with a splash of oil works great, too. The microwave is the fastest option, but it will leave them soft. If you want to wake them up a bit, add a fresh squeeze of lime before serving for a bright, zesty finish.
Looking For More Potato Recipes?
Got a minute? I'd love for you to comment and rate these Mexican Potatoes. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Mexican Potatoes
Ingredients
- 1 pound yukon Gold Potatoes or baby gold potatoes; diced (about ½-inch cubes)
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon corn starch optional but recommended
- 1 teaspoon oregano or Mexican oregano if you have it
- 1 teaspoon smoked paprika or sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- pinch ground cinnamon optional
- pinch ground cloves optional
- pinch cayenne pepper or red pepper flakes optional
Toppings
- lime juice for drizzling
- pickled onions garnish
- fresh cilantro garnish
- olive oil for drizzling
Instructions
- Prep: Adjust oven rack to center position. Preheat oven to 425°F (220°C).
- Rince the potatoes: Place the diced potatoes in a bowl of cold ice water and swish them around to release excess starch. Let them sit for at least 30 minutes. Alternatively drain, refill with fresh water, and repeat a few times. Drain well and pat dry thoroughly with a clean towel or paper towels. Too moist and they won't crisp up.
- Season and coat: In a large bowl, toss the dried potatoes with oil, then add the cornstarch and coat them well. In a small bowl combine the spices. Add the spice blend to the potatoes, tossing again until evenly coated.
- Roast: Line a baking sheet with parchment or a silicone mat. Spread potatoes out in a single layer, giving them space so they crisp instead of steam.
- Bake and flip: Roast for 25-30 minutes, flipping halfway through, until golden and crispy on the edges. Time may vary between ovens, so check after 20 minutes.
- Serve: Check for salt and adjust. Finish with a light squeeze of lime and a sprinkle of chopped cilantro, pickled onions, and a drizzle of olive oil (flavored red pepper olive oil works well). Mix and serve.
Regi Pearce says
I make these constantly—they’re so easy, and the spice blend is just right. They're perfect for tacos, bowls, or, honestly, just eating straight off the pan. Let me know how you serve yours!