Mexican Roasted Potatoes

This Mexican Roasted Potatoes recipe is made with russet potatoes, red and green bell peppers, onion, jalapeno, olive oil, garlic, chili powder, paprika and cheese. Our Mexican potatoes are loaded with flavor, roasted to perfection, easy to make, and they’re great to serve as a side dish with breakfast, brunch or dinner.

If you love breakfast potatoes like we do, you will love these Mexican breakfast potatoes! They’re perfectly crispy and golden on the outside and light and fluffy on the inside. And they’re easy to make!

Why You Will Love This Recipe

• Flavor. These Mexican potatoes have a great combination of flavors! And they’re good with or without the added cheese. 
• Easy To Make. This recipe for Mexican potatoes is super easy to make.  They take 40-45 minutes to cook. No parboiling needed.
• Great Side Dish. These potatoes make a great side dish to serve with breakfast and brunch, or stuff them in breakfast tacos and burritos. You can also serve them with grilled chicken or fish for dinner. Once you make them, your family will ask you to make them often!
• Sharworthy. You can easily double the recipe if you need to feed a small crowd.

Mexican Potatoes Recipe

• Russet Potatoes. You’ll need 4-5 large russet potatoes (1-1/2 to 2 pounds).
• Red AND Green Bell Peppers. You’ll need 1 large green bell pepper and 1 large red pepper.
• Onion. We use red onion, but you can use yellow onion if you like. Just don’t use sweet onion.
• Jalapeno. Use 1 large jalapeno. Larger jalapenos are generally less spicy. We just want the flavor, not the spice. 
• Olive Oil. We use extra-virgin olive oil, but you can use light olive oil or avocado oil if you like.
• Garlic. We use 2 cloves of garlic which we blend with the olive oil.
• Seasoning. We use a mix of chili powder, paprika (not smoked), onion powder, black pepper and salt to season these potatoes.
• Cheese. We like to use a mix of Jack cheese and sharp cheddar cheese to melt over these potatoes. 

Find printable recipe with the measurements below.

How To Cook Mexican Roasted Potatoes

1. Make Garlic Oil. Blend the olive oil and the diced garlic in a blender and blend until the garlic is mostly dissolved into the olive oil. There will still be little flecks of garlic remaining. You can also add the oil and garlic to a bowl and use a stick blender to blend the two together.
2. Prep Ingredients. Transfer the cut pieces of bell pepper, onion and jalapeno into a bowl. Drizzle 1 tablespoon of the garlic olive oil over them and toss. Set aside.
3. Cook Potatoes. Put the cut potatoes cubes on a baking sheet and drizzle the remaining garlic oil over them. Sprinkle the seasonings over the potatoes. Using your hands toss the potatoes so they are evenly coated with the oil and seasonings. Make sure the potatoes are in a single layer on the baking sheet and give them some space between each piece. Bake in the oven for 20 minutes.
4. Add Bell Pepper AND Onion. Remove the baking sheet from the oven and flip the potatoes using a spatula, then pour the bell pepper, onion and jalapeno over the potatoes. Use the spatula to toss the potatoes in with the peppers, onion and jalapeno. The ingredients can be overlapping at this point. Return the baking sheet to the oven and bake another 15-20 minutes or until the peppers and onion pieces are lightly roasted and the potatoes are golden.
5. Add Cheese. Sprinkle the cheese over the potatoes and return the potatoes to the oven for 3-5 minutes, or until the cheese is melted

Tips For Making The Best Mexican Roasted Potatoes

• After you peel and rinse the potatoes, make sure they are completely dry before roasting them in the oven.
• Cut the potatoes into similar size pieces so they cook evenly.
• Don’t overcrowd the baking sheet with potatoes. Try to keep them in a single layer so they will all cook evenly.
• Toss the potato cubes halfway through roasting them so they cook evenly.
• If the potatoes start to get too browned on the outside, lower the temperature to 400°F.

How Long To Roast Mexican Potatoes

Roast peeled potatoes cubes that have been cut into 1/2-inch pieces for 25-35 minutes in a preheated oven set to 425°F. Toss the potato cubes halfway through roasting them so they cook evenly. If they start to get too browned on the outside, lower the temperature to 400°F.

Storing And Reheating Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, they should last 3-5 days. Reheat leftovers in a preheated oven set to 350°F for 5-10 minutes, or until heated through. 

More Potato Recipes

• Oven Roasted Sweet Potatoes
• Green Beans and Potatoes
• Boiled Potatoes Recipe
• How to Bake Sweet Potatoes
• Breakfast Sweet Potatoes
• Roasted Red Potatoes
• Boursin Mashed Potatoes
• Parsley Potatoes
• Yukon Gold Mashed Potato

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Yield: 6 Servings

Mexican Roasted Potatoes

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 45 minutes

This Mexican Roasted Potatoes recipe is made with russet potatoes, red and green bell peppers, onion, jalapeno, olive oil, garlic, chili powder, paprika and cheese. Our Mexican potatoes are loaded with flavor, roasted to perfection, easy to make, and they're great to serve as a side dish with breakfast, brunch or dinner.

Ingredients

• 3-5 large baking russet potatoes (1-1/2 to 2 lbs), cut into 1/2-inch cubes
• 1 large green bell pepper, cut into 1/2-inch pieces
• 1 large red bell pepper, cut into 1/2-inch pieces
• 1 large red or yellow onion, cut into 1/2-inch cubes
• 1 large jalapeno, stem and seeds discarded, diced
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, peeled and diced
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 cup Jack cheese
• 1/2 cup sharp cheddar cheese
• cilantro for garnish (optional)

Instructions

1. Preheat oven to 425°F
2. Blend the olive oil and the diced garlic in a blender and blend until the garlic is mostly dissolved into the olive oil. There will still be little flecks of garlic remaining. You can also add the oil and garlic to a bowl and use a stick blender to blend the two together.
3. Transfer the cut pieces of bell pepper, onion and jalapeno into a bowl. Drizzle 1 tablespoon of the garlic olive oil over them and toss. Set aside.
4. Put the cut potatoes cubes on a baking sheet and drizzle the remaining garlic oil over them. Sprinkle the seasonings over the potatoes. Using your hands toss the potatoes so they are evenly coated with the oil and seasonings. Make sure the potatoes are in a single layer on the baking sheet and give them some space between each piece. Bake in the oven for 20 minutes.
5. Remove the baking sheet from the oven and flip the potatoes using a spatula, then pour the bell pepper, onion and jalapeno over the potatoes. Use the spatula to toss the potatoes in with the peppers, onion and jalapeno. The ingredients can be overlapping at this point. Return the baking sheet to the oven and bake another 15-20 minutes or until the peppers and onion pieces are lightly roasted and the potatoes are golden.
6. Sprinkle the cheese over the potatoes and return the potatoes to the oven for 3-5 minutes, or until the cheese is melted.

Notes

Tips For Making The Best Mexican Roasted Potatoes

• After you peel and rinse the potatoes, make sure they are completely dry before roasting them in the oven.
• Cut the potatoes into similar size pieces so they cook evenly.
• Don’t overcrowd the baking sheet with potatoes. Try to keep them in a single layer so they will all cook evenly.
• Toss the potato cubes halfway through roasting them so they cook evenly.
• If the potatoes start to get too browned on the outside, lower the temperature to 400°F.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 278Total Fat: 25gSaturated Fat: 9gUnsaturated Fat: 15gCholesterol: 41mgSodium: 670mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 11g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.