Mexican Potatoes

Name: Mexican Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
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; ¼ teaspoon baking powder; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon kosher Salt; ½ teaspoon black pepper

ByMandi September 26, 2023April 23, 2024

Jump to Recipe·Print Recipe· 5 from 1 review

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.

Sprinkling Mexican seasoning over a bowl of partially cooked potatoes.

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

Whole potatoes, oil, and spices for making 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

A pile of diced potatoes on a white cutting board. — 1

Scooping potato pieces out of boiling water with a strainer. — 1

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.

Mexican spices, flour, and cornstarch in a dish beside some whole potatoes. — 3

A bowl of flour and cornstarch coating for potatoes. — 3

While the potatoes are boiling, go ahead and mix together the flour, cornstarch, and spices.

Drizzling olive oil over partially cooked potato pieces in a bowl. — 5

Partially cooked potato pieces in a bowl. — 5

Strain them and transfer to a large mixing bowl. Then drizzle in the olive oil and toss to coat.

Partially cooked seasoned potato pieces in a bowl. — 7

Now, add the spice cornstarch mixture and toss to coat the potatoes.

Partially cooked seasoned potato pieces on a baking sheet. — 9

Crispy Mexican potatoes on a sheet pan. — 9

Spread them on baking sheets and bake until crispy.

Yum!

Make Cheesy Fiesta Potatoes at home

Homemade cheesy fiesta potatoes with cheese sauce and sour cream.

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

Have you tried these Mexican potato bites yet? Let me know in the comments?

Thanks for stopping by! I hope you stick around a’while and check out my story.

Mandi

Mandi