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5 from 1 vote

Mexican Potatoes

Mexican Potatoes are the perfect side to any dish! Tacos, burritos, taquitos grilled meat....you name it, add these to the side.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Tex Mex
Servings: 8 servings
Calories: 62kcal

Ingredients

  • 3 lbs potatoes about 16 small potatoes
  • ¼ cup Olive oil
  • ½ Tbs Smoked Paprika
  • 1 Tbs Sea Salt
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • ½ teaspoon oregano

Instructions

  • Cut potatoes into 4 wedges.place in a large bowl and drizzle olive oil over.
  • Sprinkle seasonings over and toss until coated
  • On a parchment lined jelly roll pan arrange potatoes in a single layer.
  • Bake at 425 until fork tender, about 20-30 minutes. I like to flip half way.
  • Top with cheese and serve with sour cream.

Notes

HOW DO I PREPARE  MY POTATOES

  1. Wash your potatoes 
  2. cut your potato down the center, then cut that half in half again so you have a moon shaped section. 
  3. If you feel your section is still too thick or large you may slice it in half again

DO I NEED TO PEEL MY POTATOES? 

Most small  potatoes have a thin skin that only adds some delicious extra texture and crispiness. But if you feel your potatoes skins are extra thick and chewy you can peel them before seasoning. 
 

Nutrition

Serving: 0.5cup | Calories: 62kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 1020mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg