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Mexican Roasted Potatoes with Cilantro and Tex Mex Seasonings Recipe

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4 from 32 reviews

These Roasted Mexican Potatoes are perfectly seasoned with a Tex Mex spice blend and fresh cilantro, baked to crispy perfection on the outside while remaining creamy inside. A gluten-free, vegetarian side dish that pairs beautifully with all your favorite Tex Mex meals, served best alongside queso for dipping or drizzling.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Potatoes and Seasoning

  • 1 ½ pounds Yukon gold potatoes
  • 2 tablespoons avocado oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 4 tablespoons cilantro, finely chopped

Serving Suggestion

  • Queso (for dipping or drizzling)

Instructions

  1. Preheat the oven: Set your oven to 400 degrees F and prepare a large baking sheet by lining it with a silicone baking mat or spraying with non-stick cooking spray to prevent the potatoes from sticking.
  2. Prepare the potatoes: Scrub the Yukon gold potatoes thoroughly and pat them dry. Slice them into ½ inch pieces – you can quarter them or cut into smaller pieces depending on the size of your potatoes.
  3. Season the potatoes: Place the potato pieces into a large bowl and drizzle with avocado oil. Add salt, garlic powder, onion powder, paprika, cumin, and coriander. Stir well to ensure that every piece is coated evenly with the seasoning blend.
  4. Arrange for baking: Spread the seasoned potatoes out on the prepared baking sheet in a single, even layer. Make sure there is some space between pieces to allow for even roasting.
  5. Bake the potatoes: Place the baking sheet in the oven and bake for 40 minutes. Halfway through baking, use a spatula to flip the potatoes to promote even browning. The potatoes should be fork tender and crispy on the edges when done.
  6. Finish and serve: Remove the potatoes from the oven and sprinkle them with the freshly chopped cilantro. Serve warm with queso on the side for dipping or drizzling as a delicious complement.

Notes

  • Use Yukon gold potatoes for their creamy texture and ability to crisp up well during baking.
  • Adjust spices to your taste; adding a pinch of chili powder or cayenne can add extra heat.
  • Ensure potatoes are cut into uniform sizes for even cooking.
  • Avocado oil is preferred for its high smoke point and neutral flavor, but you can substitute with another cooking oil if needed.
  • Serve immediately for the crispiest texture; leftover potatoes may soften when reheated.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free, Vegetarian

Find it online: https://ellarecipe.com/mexican-roasted-potatoes-with-cilantro-and-tex-mex-seasonings-recipe/