Crispy Mexican Potatoes Recipe (Oven or Air Fryer)

A hot oven and a quick parboil with baking soda give this Mexican potatoes recipe extra crunchy edges and creamy centers. Toss the potatoes with spices like chili powder, cumin, and cayenne and enjoy!

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Potato tacos may seem incredibly boring but if the potatoes are as crispy and perfectly spiced as these, you’ll want to give this a try:

Spread refried beans on a warm corn tortilla, pile on the crispy potatoes, and spoon on some salsa verde. A few pickled red onions are especially good here if you have them.

If there are a few potatoes left in the morning, warm them in a skillet until the edges crisp up again and slide a fried egg on top. Break the yolk over the potatoes, grab a warm tortilla to scoop it all up.

But of course, the most natural move is to make these as a side dish to go with pollo con crema or any of these beef recipes.

No matter when you make them, just make them! They are never-fail recipe.

Ingredients You’ll Need

I’ve put the exact amounts in the recipe card at the bottom of this post.

For the potatoes

• Red or Yukon Gold potatoes. Both hold their shape through the boil and turn creamy inside, so use whichever you have and cut them into even 1-inch cubes.
• Cold water. Cover the potato cubes by about an inch so they cook evenly as the water heats up.
• Kosher salt. I always use Morton kosher salt, not Diamond Crystal unless otherwise specified.
• Baking soda. A little baking soda softens the surface of the potatoes so the edges rough up and crisp in the oven.
• Olive oil. I use California Olive Ranch Extra Virgin Olive Oil to help the spices stick and the potatoes brown, but canola oil works too. 

For the Mexican seasoning

• Corn starch. A teaspoon helps the potatoes crisp, and you’ll find it in the baking aisle near the flour.
• Chili powder. Use a mild chili powder blend for warmth, or reach for mild paprika if that’s what you have.
• Garlic powder. It mixes easily into the seasoning so every cube gets a little garlic flavor.
• Onion powder. Adds a mellow onion flavor that goes especially well with the garlic and cumin.
• Ground cumin. Cumin gives the seasoning its earthy flavor, so I’d keep it in if you have it.
• Dried thyme. A little thyme adds an herbal note, and dried oregano works as a swap.
• Cayenne pepper. Add it for a little heat or leave it out if you’re serving the potatoes with a spicy salsa.
• Kosher salt.  I always use Morton kosher salt, not Diamond Crystal unless otherwise specified.
• Freshly ground black pepper. A few turns of the pepper mill give the potatoes a little bite.

Taco seasoning shortcut. Use 2 tablespoons of your favorite taco seasoning in place of the spices, salt, and pepper in the blend. Keep the teaspoon of cornstarch and taste the roasted potatoes before adding more salt.

Favorite toppings

• 1/2 cup crumbled queso fresco
• Sour cream
• Salsa verde or pico de gallo
• Fresh herbs, such as chopped cilantro
• Lime wedges
• Optional: diced green chilis, a fried egg, sliced green onions

How to Make Crispy Mexican Potatoes

step one

Parboil the potatoes. Put the potato cubes in a large pot, cover with cold water by about 1 inch, and stir in 1 tablespoon of kosher salt and 1/2 teaspoon of baking soda. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5 minutes. Drain when a fork slips into a cube but still meets a little resistance in the middle.

step two

Heat the oven. While the potatoes cook, set a rack in the middle of the oven, heat it to 425°F, and lightly oil a large rimmed baking sheet.

step three

Mix the seasoning. Stir together the corn starch, chili powder, garlic powder, onion powder, cumin, dried thyme, kosher salt, black pepper, and cayenne, if using.

step four

Let the potatoes steam-dry. Give the colander a few shakes to rough up the edges, then spread the cubes on a paper towel-lined tray for 10–15 minutes.

step five

Season and roast. Toss the potato cubes with olive oil, then toss with the seasoning. Spread them in a single layer with space between the cubes and roast for about 30 minutes, turning after about 20 minutes, until golden brown and crisp.

step six

Serve hot. Taste for salt and bring the potatoes to the table with your favorite toppings.

Air Fryer Method

Toss the parboiled, steam-dried potato cubes with olive oil and Mexican seasoning. Air-fry in a single layer at 400°F for 15–20 minutes, shaking halfway through, until golden brown and crisp. Work in batches if needed.

Why I Parboil the Potatoes

A quick boil gives the centers a head start, and baking soda softens the outside. Give the drained cubes a good shake and you’ll see a thin, starchy layer form around the edges. That’s the part that gets especially crunchy once the potatoes have had time to steam-dry and roast.

Skipping the boil? Toss the raw cubes with oil and the seasoning blend, leaving out the baking soda and the salt for the boiling water. Roast at 425°F for 40–45 minutes, flipping halfway. They’ll brown and get golden with less crunch.

Tips for the Crispiest Mexican-Style Potatoes

• Don’t use parchment paper. The paper insulates the potatoes. Oil the baking sheet to keep them from sticking and to ensure maximum crispiness.
• Let the cubes dry before adding oil. If they still look damp after 10 minutes, give them a few more minutes on the tray.
• Give them room on the pan. If the cubes are touching, grab a second baking sheet so the edges have room to crisp.
• Baking soda + corn starch are key. The baking soda softens up the edges for more surface area and the corn starch crisps in the oven when it is mixed with the oil and the super hot temperature.

Variations

• Cheesy Mexican potatoes. Sprinkle on 1/2 cup shredded Monterey Jack and 1/4 cup grated Parmesan in the last 5 minutes of roasting. Finish with queso fresco.
• Sweet potatoes. Cut 2 pounds of sweet potatoes into 3/4-inch cubes. Toss them raw with oil and spices, then roast at 425°F for 25–30 minutes.
• Breakfast burritos. Fold the potatoes into warm flour tortillas with scrambled eggs, cheese, and salsa.
• Make it dinner. Stir in ½ pound of cooked ground beef or Mexican chorizo and serve with refried beans and warm tortillas.

What to Serve With Crispy Mexican Potatoes

I love serving these potatoes with chicken enchiladas suizas so a little of that creamy green sauce runs into the crispy edges. They’re just as good with camarones a la diabla and a squeeze of lime, or alongside carne asada tacos. 

For meatless taco night, spread refried beans on warm spinach tortillas and pile on the potatoes, queso fresco, and pickled red onions. And if there are leftovers, crisp them up in a skillet, slide a fried egg on top, and pour yourself a mug of warm atole de elote.

Make Ahead, Store, and Reheat

• Make ahead. Parboil and steam-dry a day ahead. Refrigerate covered and pat dry before roasting.
• Store. Refrigerate untopped leftovers in a shallow airtight container and use within 4 days. These don’t really freeze well.
• Reheat. Bake at 425°F for 8–10 minutes, until crisp and heated to 165°F. Add toppings just before serving.