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Our BEST Mexican Potatoes Recipe – Oven Bake Or Air Fry!

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These are OUR BEST Mexican Potatoes EVER! Easy to make, baked or air fried, and once you load on the toppings… Ohhhhh… Just. So. Good!

This is my absolute go-to side dish when making Mexican food! These little crispy potatoes are bursting with flavor and well… who doesn’t love a spicy roast potato dunked in sour cream?

Why You’ll Love This Mexican Potatoes Recipe

Super easy – these little crispy potatoes are really easy to prepare, I mean, you don’t even have to peel the potatoes if you don’t want to! (as long as you give them a good scrub first)

Oven bake or air fry – you can cook these in a traditional oven if you’re feeding a crowd, or use your air fryer for smaller portions.

Taste SO GOOD – Mexican potatoes are nothing but little crispy bites of deliciousness! We love them loaded up with guacamole and salsa, but you can serve them plain if you prefer. And without all the toppings and dips they are naturally vegan.

Mexican potatoes served topped with salsa and guacamole and sprinkled with chopped coriander - bowl of sour cream dip on the tray also

Mexican Potatoes Recipe

Serves – 4 

Prep Time – 8 minutes 

Cook Time – approx 45 minutes

Total Time – around 55 minutes 

Our Most Popular Alternative – Perfect Potato Wedges

Equipment Needed

  • Vegetable knife
  • Tablespoon
  • Teaspoon
  • Large bowl

Ingredients For Mexican Potatoes

You’ll only need a handful of ingredients to make these tasty crispy potatoes with Mexican spices

ingredients for mexican roast potatoes on a white table top - include potatoes, olive oil, smoked paprika, onion granules, garlic powder, chilli flakes and ground cumin, pot of sour cream, salsa and guacamole ready to serve with them
  • Potatoes – we use King Edwards, but they’re nice made with Desiree red potatoes or russet potatoes also.
  • Olive oil – you can swap this for sunflower oil, vegetable oil or rapeseed oil if you prefer.
  • Smoked paprika – adds a delicious smoky vibe
  • Garlic powder
  • Onion powder
  • Ground cumin
  • Dried oregano
  • Chilli flakes – if you like a kick of heat – you can swap this for chili powder if you prefer.
  • Pinch salt (and black pepper if you like)

How To Make Mexican Potatoes

You’ll love how easy these tasty Mexican style potatoes are, and how easy they are to make!

Mexican potatoes served topped with salsa and guacamole and sprinkled with chopped coriander - bowl of sour cream dip on the tray also

Step by Step Instructions For Making Mexican Potatoes In The Oven

Step One – preheat the oven

Step Two – prepare and season the potatoes

  • Peel the potatoes and chop them into small bitesized cubes (so they cook quickly)
  • Toss the potatoes into a mixing bowl, and drizzle with olive oil.
  • Sprinkle in the smoked paprika, garlic powder, onion granules, ground cumin, dried oregano and chilli flakes. Season with salt. Toss everything together to coat all the potatoes in the flavourful seasoning.

Step Three – cook the Mexican potatoes

  • Tip the seasoned cut potatoes into a roasting tin or baking sheet and cook in the oven for around 45 minutes or until the potatoes are soft and tender in the middle and crisping up deliciously on the outside.

Step Four – serve the Mexican potatoes

  • Serve the Mexican potatoes with a sprinkling of chopped coriander (fresh cilantro), a squeeze of lime juice if you’ve any to hand and serve alongside your favourite Mexican mains and dips.
Mexican potatoes served topped with salsa and guacamole and sprinkled with chopped coriander - bowl of sour cream dip on the tray also

Step by Step Instructions For Making Air Fryer Mexican Potatoes

  • Prepare and season the potatoes as above (in step 2) then depending on the size of your air fryer, you may need to cook in batches.
  • Air fry at 160C for 20 minutes – give the potatoes a shake and turn them every 8-10 minutes.
  • Then turn up the temperature to 200C and continue to cook the potatoes for a further 10 minutes or until the middles are soft and the outsides crisping up and delicious.

Serving Suggestions

We just love these Mexican potatoes served loaded with chunky guacamole and roasted tomato salsa, with a sour cream dip on the side.

This perfect side dish goes great with air fryer chicken fajitas, prawn tacos, halloumi fajitas, slow cooker chilli con carne, or with taco dogs.

Love Your Leftovers

Store leftovers in the fridge – any leftover Mexican potatoes should be cooled quickly, within 30 minutes of cooking and stored in and airtight container in the refrigerator at the correct temperature.

When reheating the potatoes make sure they’re heated properly until piping hot and a minimum of 75C throughout, including the core temperature. And don’t reheat more than once.

Need Some More Easy Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and family meal ideas your whole family will LOVE!

Mexican potatoes served topped with salsa and guacamole and sprinkled with chopped coriander - bowl of sour cream dip on the tray also

Mexican Potatoes

Yield: Serves 4
Prep Time: 8 minutes
Cook Time: 45 minutes
Total Time: 38 minutes

Super TASTY Mexican potatoes loaded with guacamole and salsa.


  • 1kg potatoes - peeled and diced into bitesized pieces
  • tbsp olive oil 2
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp red chilli flakes

To Serve

  • 200g tomato salsa
  • 200g guacamole
  • 200g sour cream dip


  1. Preheat the oven to 180C / 350F / Gas Mark 4
  2. Peel and diced the potatoes into small bitesized pieces.
  3. Toss the potatoes in a bowl with the olive oil, herbs and spices. potatoes in a stainless steel bowl being seasoned
  4. Tip the potatoes onto a baking tray and bake in the hot oven for around 40 - 45 minutes or until they're crispy outside and soft in the middle when you poke a knife into them.mexican roast potatoes on a baking tray ready to bake
  5. Remove the cooked potatoes from the oven and tip onto a serving platter/bowl.
  6. Drizzle over the guacamole, salsa and soured cream.
  7. Then serve with your favourite Mexican dinner.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 539Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 23mgSodium: 1173mgCarbohydrates: 64gFiber: 10gSugar: 7gProtein: 9g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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