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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 pounds 1x
- Category: Side Dish
- Method: Bake
- Cuisine: Mexican
Ingredients
Units
Scale
- 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
Find it online: https://mandiofthemountains.com/mexican-potatoes/