Mexican Potatoes
These tasty little oven-baked Mexican potatoes are twice cooked, then tossed in a spicy flour and cornstarch coating to make each bite perfectly crispy.
We’re all obsessed with these crispy Mexican potato bites around here. They make a perfect side dish and are great with anything you’d pair French fries with! We love eating Mexican potatoes for breakfast instead of hashbrowns. Try them, and you’ll be hooked!
Ingredients for crispy Mexican potatoes
- The best potatoes to use are Idaho or Russet. In the photos, I used some golden Idaho potatoes. Yukon gold or red potatoes will work but won’t get as crispy. Be sure to leave the peelings on these potatoes. They get crispy in the oven and are full of fiber and nutrients.
- Toss the partially cooked potatoes in olive oil to help get them crispy.
- All-purpose flour & cornstarch provide a thin coating for the potato bites that gets extra crisp.
- A mixture of paprika, garlic, onion, salt, and pepper perfectly seasons the potatoes.
Make them hot & spicy
Add up to ½ teaspoon of cayenne powder to the spice mix before mixing it.
How to make crispy Mexican potatoes
Scrub the potatoes, then cut them into bite sized pieces. Do not peel them! Cook them in boiling water for about 8 minutes. You should be able to easily pierce them with a fork.
While the potatoes are boiling, go ahead and mix together the flour, cornstarch, and spices.
Strain them and transfer to a large mixing bowl. Then drizzle in the olive oil and toss to coat.
Now, add the spice cornstarch mixture and toss to coat the potatoes.
Spread them on baking sheets and bake until crispy.
Yum!
Make Cheesy Fiesta Potatoes at home
Serve these crispy potato bites with pre-made nacho cheese sauce and a dollop of sour cream. They’re like a homemade version of Taco Bell cheesy fiesta potatoes.
Ideas for serving Mexican potatoes
- Serve them as a side dish with chipotle sauce or cilantro lime crema for dipping.
- Serve Mexican potatoes for breakfast in place of traditional hash browns.
- Use them as the base for a burrito bowl.
- Use them as filling in tacos or burritos.
More Mexican-inspired recipes
- Black Bean and Corn Salsa
- Chili Lime Shrimp Tacos
- Spicy Potato Soft Tacos
- Peach Pico de Gallo
- Easy Chipotle Sauce
- Mexican Street Corn
Have you tried these Mexican potato bites yet? Let me know in the comments?
PrintMexican Potatoes
These tasty little oven-baked Mexican potatoes are twice cooked, then tossed in a spicy flour and cornstarch coating to make each bite perfectly crispy.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 pounds 1x
- Category: Side Dish
- Method: Bake
- Cuisine: Mexican
Ingredients
- 2 pounds of potatoes (russet, Idaho, or gold all work well)
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher Salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425℉
- Wash the potatoes and cut them into bite-size pieces. Do not peel them.
- Boil the potato pieces for about 8 minutes, until they can easily be pierced with a fork. Strain them and transfer them to a large mixing bowl.
- Meanwhile, Mix the cornstarch, flour, baking powder, onion powder, garlic powder, paprika, salt, and pepper in a small bowl. Set aside.
- Toss the partially boiled potatoes in the olive oil. Then add the seasoning mix and toss until the potatoes are coated.
- Transfer the seasoned potatoes to a baking sheet and spread out in a single layer.
- Bake at 425℉ 40 minutes until golden and crispy. Use a spatula to remove them from the pan. If they are a little stuck, carefully scrape them up.
Notes
Make them hot & spicy: Add up to ½ teaspoon of cayenne powder to the spice mix before mixing it.
Nutrition
- Serving Size: 1/2 pound
- Calories: 236
- Sugar: 2.7 g
- Sodium: 192.8 mg
- Fat: 7.3 g
- Carbohydrates: 40.1 g
- Fiber: 5.8 g
- Protein: 4.2 g
- Cholesterol: 0 mg