These Mexican potatoes are done in no time and tasty as well. What more can you wish for? If you are looking for an amazing side dish this is your recipe!
Oh and besides that these potatoes taste amazing they look so good. Want to learn how you can make these Mexican potatoes? Let’s get started!
Today we have a side dish on the menu. We are making Mexican potatoes today because there are so many things you can do with a potato. The plain potato can be made in so much more. This recipe is a great example.
These potatoes are so crunchy and have a great flavor there is no reason the to eat plain baked potatoes again.
I use a floury/starchy potato in this recipe. A good example of a starchy potato that is well known in Europe but also available in the United States are:
- Alpha potato – a very floury potato that is soft. Great to cook with or to use in your mash
- Bildstar – a reddish skin potato which is a very well know potato. Not a lot of flavor to it. Also, know as the lazy wife potato because this one will not fall apart no matter how long you cook it
- Doré – These potatoes are harvested in June and are light starch with a full potato taste. Great potato to use in this recipe.
- Eigenheimer – might be the most used potato which is very floury and full of flavor.
Starchy potatoes will get you an even more crunchy result. This has everything to do with the outside of the potato. An uneven surface will get you a more crunchy potato.
I never knew but these potatoes are gluten-free so you can make them even if you are gluten intolerant.
Mexican potatoes ingredients
To make easy Mexican potatoes require a limited number of ingredients. You can adjust it to your liking but you need the following:
- Small potatoes
- Fajita seasoning
- Olive oil
- Red onion
- Baking soda
How to make Mexican potatoes
To make these potatoes by peeling the potatoes and cut them in half when they are small or in quarters when the potato is big.
Then boil a pan with water and add the potatoes to the water. Leave the potatoes in to boil for 12-15 minutes. You can add ½ tsp baking soda to get the outside of the potato more ruffled.
While the potatoes are boiling mince the garlic, rosemary, and oregano. Infuse the 2 tbsp olive oil with the garlic, rosemary, and oregano and set aside.
When the cooking time is up, check the potatoes with a knife to see if they are soft. Drain the potatoes and let the potatoes cool for a few minutes before adding the potatoes to the olive oil mixture.
Swirl the potatoes through the mixture to get them coated with the oil mixture. Now it is time to add the fajita seasoning on top of the potatoes. Carefully stir to cover all potatoes with the seasoning and herbs.
Preheat the oven to 400℉/200℃. Take a baking tray and line with baking paper. Divide the potatoes on the baking tray. Bake for 20 to 25 minutes or until golden brown.
Turn the potatoes midway through the baking time. Take out of the oven and sprinkle with some finely chopped red onion, scallions or parsley.
Your Mexican potatoes are done and ready to serve immediately.
Eat your Mexican potatoes with
These Mexican potatoes are so perfect you can eat them with just about anything. Here some delicious examples:
- Chicken tinga – is spicy and hot and perfect with this potato dish.
- Honey garlic chicken – you might think this recipe only tastes good with rice but you’ll be surprised how well they taste with this honey garlic chicken
- Restaurant style salsa – make these potatoes even better and dip them in this restaurant style salsa
- Tender carnitas tacos – soft tenderloin pork tacos go together pretty well with these delicious Mexican potatoes
- Steak fajitas – steak and potatoes what is not to love about it.
- Mexican burger – off course we have to serve these Mexican potatoes with a Mexican burger. The perfect combination
- Thai green curry – you can make a delicious vegan curry with broccoli and mushrooms.
Other tempting side dishes
If you like this Mexican potatoes side dish recipe you might like the following recipes as well:
- Red hot Tex-Mex rice – one of my favorite rice recipes. It is spicy and hot but goes great together with a lot of Tex-Mex dishes
- Keto fried rice – Perfect rice alternative if you want to eat low carb or Keto
- Potato roti flatbread – one of the easiest roti recipes and so flavorful. If you have never made a roti before this is a great recipe to start
- Naan bread – easy vegetarian naan bread recipe
- Crispy baked potato wedges – no parboiling required. Season and in the oven
See how to make Mexican potatoes
Want to see how you can make these easy potatoes at home? Watch the instruction video below to follow along:
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS INTO YOUR INBOX!
These easy Mexican potatoes are done in no time. Infused with garlic and herbs oil and tasty seasoning to give you the perfect side dish.
- 300 gram small potatoes
- 1 tablespoon fajita seasoning
- 1 tbsp rosemary
- 1 tbsp oregano
- 2 tbsp olive oil
- 1 clove garlic minced
- ½ red onion
- ¼ baking soda
- 1 tsp parsley
- 1 tsp finely chopped scallion (optional)
- Boil the potatoes with the baking soda for 10-12 minutes
- Mince the garlic, rosemary, and oregano. Infuse the 2 tbsp olive oil with the garlic, rosemary, and oregano
- Drain the potatoes and let the potatoes cool for a few minutes
- Add the potato to the olive oil mixture. Then add the fajitasseasoning to the potatoes and stir to cover all potatoes with the seasoning and herbs
- Heat the oven 400℉/200℃. Line a baking tray with parchment paper, put the potatoes on the tray and bake the potatoes for 20-25 minutes. Turn the potatoes midway through the baking time
- Take out of the oven and sprinkle with some finely chopped red onion, parsley or scallion. Serve immediate
Calories: 258; Fat: 14.6g; Carbs: 30.6g; Protein: 3g