Crispy roasted Mexican Potatoes with cheese are a fun twist on a classic oven roasted potato. These potatoes are tossed in tons of spices and dipped in cheese. Mexican potatoes are a delicious side dish for breakfast or dinner and are gluten free and vegetarian.
You can also use these as a taco filling. Mexican potatoes for tacos are typically pan fried, but these are also a delicious healthy baked option.
- These roasted Mexican potatoes are super easy to make. You only need potatoes, parmesan cheese, and some pantry staples, like olive oil, salt and pepper. There is also no need to parboil (partially boil) the potatoes.
- Crispy Mexican potatoes have more flavor than traditional crispy roasted potatoes because of all of the spices.
- Mexican potatoes with cheese are vegetarian, gluten free, and can be made vegan by simply omitting the cheese.
- This Mexican potato recipe is similar to other traditional Mexican potato dishes that are pan fried minus the parmesan cheese.
- Crispy Mexican potatoes are a great kid friendly side dish.
- Baby Yellow Potatoes: These are smaller than standard yukon gold or red potatoes. If you cannot find them, use largely diced (about 1 inch cubes) red, gold, or russet potatoes.
- Smoked Paprika: Be sure to use smoked paprika. It has a much more intense smokieness than regular paprika.
- Parmesan Reggiano: You can find this in the specialty cheese section/deli department at the grocery store. It is often sold in chunks wrapped in plastic unrefrigerated.
- Large metal baking sheet: The hot metal helps the parmesan cheese get crispy. Do not use a glass/ceramic dish.
- Parchment paper: I like to use parchment paper to prevent the potatoes from sticking and for easy clean up. I like to use these pre-cut pieces of parchment paper.
- Large mixing bowls: You will need a large bowl so that you can toss the potatoes well in the spices and oil.
- Microplane grater: These types of grater are great for zesting and finely grating. This grater makes the parmesan reggiano the perfect texture.
How To Make Mexican Potatoes
- Toss to coast the potatoes in the oil and spices.
- Dip them in parmesan cheese.
- Bake until crispy and golden.
Step by Step
Step 1: In a large mixing bowl, combine the potatoes, oil, and spices. Toss well.
Step 2: Line a large baking sheet with parchment paper. Lightly dip each potato cut side down in the parmesan cheese.
Step 3: Arrange the potatoes cut side down so they are not touching.
Step 4: Bake for 30-40 minutes or until the potatoes are tender and the bottom is crispy.
Make Ahead & Storage
- What can you prepare ahead of time? You cannot prepare much of this recipe in advance, but there are a few things you can do. Make the spice blend (paprika, garlic powder, etc.) & grate the cheese. Store the cheese in the refrigerator. Cut the potatoes. Submerge them completely in cold water. Store them in the refrigerator for up to 24 hours. This prevents the cut potatoes from browning. It also helps remove excess starch from the potatoes, making them crisper when roasted.
- How do you store leftover potatoes? Store leftover potatoes in the refrigerator for up to 4 days. Reheat them in the oven at 400 degrees. Cover them with foil for the first 10-12 minutes. Finish uncovered for about 5 minutes or until heated through.
- How do you freeze leftover potatoes? Let the potatoes completely cool in the refrigerator overnight. Line a baking sheet with parchment paper. Arrange the potatoes in a single layer so that they are not touching. Freeze for 4 hours. Pop the frozen potatoes into an airtight container or bag. Reheat following the instructions above. You may have to add a couple of minutes to the covered bake time.
- Note: These potatoes are best served fresh out of the oven. The texture is not the same after cooling and reheating.
- Dry the potatoes. After you wash the potatoes, pat them dry with a paper towel to remove excess water. Water turns into steam in the oven and prevents the potatoes from roasting.
- Toss well. Take your time and toss the potatoes more than you think you should so that every potato half is completely coated.
- Use real parmesan reggiano cheese. Not all parmesan is made equal. Use a chunk of real parmesan reggiano and grate it yourself with a microplane grater. See ingredient notes for more about parmesan reggiano.
- Use a metal baking sheet. The metal baking sheet is a great conductor of heat that helps the parmesan get crispy.
- Serve with jalapeño lime crema. This is the perfect dipping sauce for these potatoes. It has little kick and tons of flavor.
- The potatoes are not spicy. These potatoes have a very mild amount of heat. American chili powder is not very spicy.
- Spicy: Add a ¼ - ½ teaspoon of cayenne pepper for more heat.
- Chorizo: While the crispy mexican potatoes roast, cook some chorizo in a skillet. Drain as much of the grease as possible. Toss the potatoes with the chorizo or sprinkle on top right before serving.
- Mexican potato wedges: Use russet potatoes instead of baby potatoes. Cut the potatoes in wedges and follow the recipe as stated. You may need to increase the cook time.
Easy Mexican Potatoes
- 24 ounces baby yellow potatoes, halved & pat dried*
- 3 Tablespoons olive oil
- 1 ½ teaspoon salt
- 1 teaspoon smoked paprika*
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 1 ounce (⅓ cup) finely grated parmesan reggiano*
- jalapeño lime crema, for dipping
- crumbled queso fresco, for topping
- fresh oregano & green onions, for garnish
- chopped cilantro
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine the potatoes, oil, and spices. Toss well.
- Line a large baking sheet with parchment paper. Lightly dip each potato cut side down in the parmesan cheese.
- Arrange the potatoes cut side down so they are not touching.
- Bake for 30-40 minutes or until the potatoes are tender and the bottom is crispy.