Description
These Crispy Spicy Mexican Potatoes are a quick, flavorful side dish made with simple pantry staples. Perfect for taco nights or as a snack, they offer a perfect balance of crunch, spice, and zesty lime.
Ingredients
Scale
- 2 large Russet potatoes
- 3 tbsp Avocado oil or Olive oil
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1 tbsp Fresh lime juice
- Optional: Crumbled cotija cheese, chopped cilantro, or sour cream
Instructions
- Wash potatoes and cut into 1/2-inch cubes. Keep skins on for texture.
- Optional: Soak potato cubes in cold water for 10 minutes to remove excess starch, then drain and pat very dry with paper towels.
- In a large mixing bowl, whisk together avocado oil, chili powder, cumin, smoked paprika, garlic powder, and salt.
- Add the dried potato cubes to the spiced oil and toss until every piece is evenly coated.
- Preheat air fryer to 400°F (200°C). Place potatoes in the basket in a single layer.
- Cook in air fryer for 15-18 minutes, shaking the basket every 5 minutes, until golden brown and crispy.
- Alternatively, preheat oven to 425°F (220°C). Spread potatoes on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through.
- Transfer cooked potatoes to a serving bowl and immediately squeeze fresh lime juice over them. Garnish with cilantro or cheese if desired.
Notes
Ensure potatoes are completely dry before cooking to maximize crispiness. Do not overcrowd the air fryer basket to prevent steaming. Add lime juice at the very end to preserve its fresh flavor. If using an oven, flip potatoes halfway through cooking.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: Mexican potatoes, air fryer potatoes, spicy side dish, crispy potatoes, easy recipe, gluten-free, vegan