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Extreme close-up of roasted potato cubes with a vibrant red-orange spice coating and visible grains of chili powder. (Mexican Roasted Potatoes)
FL Recipes

Mexican Roasted Potatoes with a Smoked Chili Crust and Charred Edges

These Mexican Roasted Potatoes feature a thick, vibrant red-orange spice crust and deeply charred crispy edges. A perfect dry-rubbed side dish finished with fresh torn cilantro for an authentic, smoky, and earthy flavor profile.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Potatoes & Spices
  • 3 lbs Russet potatoes 1.36kg, cut into 1-inch cubes
  • 3 tbsp Avocado oil 45ml, or other high-smoke point oil
  • 2 tbsp Ancho chili powder 16g, for vibrant red color
  • 1 tbsp Smoked paprika 7g, for smokiness
  • 1 tsp Garlic powder 3g
  • 1 tsp Ground cumin 2g
  • 1 tsp Fine sea salt 6g
  • 1/2 cup Fresh cilantro leaves 15g, torn into large pieces

Equipment

  • 1 Heavy-duty rimmed baking sheet Ensures air circulation for charring.
  • 1 Large Mixing Bowl For tossing potatoes in the thick spice rub.
  • 1 Metal Spatula Essential for scraping up charred edges.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Peel and cut the potatoes into uniform 1-inch (2.5cm) cubes.
  2. Rinse the potato cubes in cold water to remove excess starch, then pat them completely dry with a kitchen towel.
Seasoning
  1. Place the dried potatoes in a large bowl and toss with 3 tbsp (45ml) of avocado oil until fully coated.
  2. Whisk the chili powder, smoked paprika, garlic powder, cumin, and salt together. Sprinkle over the potatoes and toss until a thick, red-orange gritty coating forms.
Roasting
  1. Spread the potatoes in a single layer on a baking sheet. Roast on the bottom rack for 30-35 minutes, flipping halfway through, until edges are charred and crispy.
  2. Remove from the oven and scatter with freshly torn cilantro leaves before serving hot.

Nutrition

Calories: 245kcalProtein: 5gFat: 7gFiber: 6g

Notes

Ensure potatoes are bone-dry before adding oil for maximum crunch.
Use the bottom oven rack to achieve those deeply browned, charred corners.
Keyword Chili Roasted Potatoes,crispy potatoes,Mexican Roasted Potatoes

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