Crispy Mexican Potatoes (Printable Recipe)
Spicy Mexican potatoes with avocado crema—bold flavor in every crispy bite.
# Ingredients You'll Need:
→ Potatoes
01 -
4 medium baking potatoes, cubed
02 -
Cold water, enough to cover
03 -
2 tablespoons olive oil
→ Spices
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon garlic salt
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon chili powder or cayenne pepper
09 -
Salt and black pepper to taste
→ Avocado Crema (optional)
10 -
1 ripe avocado
11 -
Juice of 1 lime
12 -
1 small jalapeño, chopped
# Steps to Follow:
01 -
Place cubed potatoes in a saucepan, cover with cold water, and parboil for 10–15 minutes until just fork-tender. Drain and shake to rough up the edges.
02 -
Preheat oven to 200°C (390°F). Add olive oil to a baking tray and heat it in the oven for 5 minutes.
03 -
Transfer potatoes to the hot tray. Sprinkle smoked paprika, cumin, garlic salt, onion powder, chili powder, salt, and pepper. Toss to coat evenly.
04 -
Roast in the oven for 45–50 minutes, turning once or twice, until golden and crisp.
05 -
Blend avocado, lime juice, and jalapeño until smooth. Adjust seasoning and spice to taste.
# Extra Tips:
01 -
Shake parboiled potatoes to roughen edges for maximum crispiness.
02 -
Warming oil in the tray before adding potatoes improves texture and prevents sticking.
03 -
Adjust chili and jalapeño quantities for personalized spice level.