
These gorgeous spicy, crispy Mexican potatoes combine the hearty goodness of roasted potatoes with the zesty flavors of Mexican spices. Served with a mouth-watering good avocado crema dip, you’ll be thinking about this small plate for weeks.
This is the perfect Mexican-themed small plate recipe, ideal for serving alongside other dishes such as Mexican beans or even with black bean tacos on the side! Plus a big pico de gallo to finish.
How to Make This Mexican Potatoes Recipe
- Step 1: Prepare the Paprika Roast Potatoes
- Preheat your oven to 200°C (390°F). Chop the baking potatoes into cubes and place them in a saucepan with enough cold water to cover them. Parboil the potatoes for 10 to 15 minutes until they are just fork-tender. Drain the potatoes and then place a lid on the pan. Shake the potatoes gently to rough up the edges.
- Step 2: Roast your potatoes
- While the potatoes are boiling, pour the olive oil into your baking tray and place it in the preheated oven for 5 minutes to warm. Transfer the roughed-up potatoes into the warm baking tray with the heated oil. Sprinkle the smoked paprika, cumin powder, garlic salt, onion powder, chili powder or cayenne pepper, salt, and pepper over the potatoes. Gently stir to combine, ensuring the potatoes are evenly coated with the spices. Roast the potatoes in the oven for 45 to 50 minutes or until they are crispy and golden.

Expert Tips for Getting Super Crispy Mexican Potatoes
I get a lot of questions on how I get my roast potatoes so crispy – and I’m not going to leave you stranded here! Here are my top tips for beautifully crispy Mexican roast potatoes, every time:
Air Frying Your Potatoes
If you have an air fryer, you can also cook your potatoes in this to cut down on time and get super crispy potatoes!
Avocado Crema to Pair with Your Spicy Potatoes
These Mexican roast potatoes pair perfectly with the creamy, smooth avocado crema dip. It’s so easy to make and lasts will in the fridge for 24 hours or so. Adjust the jalapenos to your own taste as this dish can get quite spicy!

Serving Ideas for This Mexican Potatoes Recipe
These Spicy Mexican Potatoes make a fantastic side dish for tacos, or as a tasty snack on their own. Serve them with a side of fresh salsa or pico de gallo for an extra burst of flavor. You could even adapt my potato tacos recipe to put these potatoes and the dip inside instead!
FAQs
How can I stop my potatoes sticking to the tray? To prevent sticking, ensure the baking tray is well-oiled before adding the potatoes. You can also use parchment paper or a silicone baking mat for added non-stick properties.
Can I adjust the spice level of the potatoes? Yes, feel free to adjust the amount of chili powder or cayenne pepper to suit your spice preference. Start with a smaller amount and add more if you like it hotter.
Can I make this recipe gluten-free? Yes, this recipe is naturally gluten-free. Just ensure that any additional ingredients you use, such as cream cheese or sour cream, are also gluten-free if needed.
I still par-boil my potatoes, then coat them in the oil and spices, spread them evenly across my air fryer, and cook for 20 to 25 minutes at 200°C (395°F).
Frequently Asked Questions About Recipes
- → How do I get crispy potatoes in the oven?
Parboil the potatoes, rough up their edges by shaking in the pan, then roast in preheated oil until golden and crisp.
- → Can I air-fry these potatoes?
Yes! After parboiling and seasoning, cook them in the air fryer at 200°C (395°F) for 20–25 minutes until crispy.
- → Is avocado crema easy to make?
Very! Blend avocado, lime juice, and jalapeños for a creamy dip that pairs perfectly with the spicy potatoes.
- → Can I make this gluten-free?
Yes, the dish is naturally gluten-free. Just double-check additional ingredients like dips for gluten content.
- → How spicy are these potatoes?
The spice level is adjustable. Use less chili powder or jalapeño for a milder taste, or more if you enjoy heat.
- → What can I serve with these potatoes?
They go great with tacos, black bean dishes, or as a standalone snack with pico de gallo or fresh salsa.