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Crispy Mexican Potatoes

Crispy Mexican Potatoes are a delightful addition to any family gathering, combining the perfect balance of crunch and flavor, sure to please everyone at your table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs potatoes, diced Use waxy potatoes such as Yukon Gold or red potatoes for the best results.
  • 2 tablespoons olive oil Ensure the potatoes are well coated for the crispy texture.
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Garnish
  • to taste Chopped fresh cilantro For garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) to ensure a beautiful golden crust.
  2. In a large bowl, combine the diced potatoes with the olive oil, making sure they are well coated.
  3. Add the paprika, cumin, chili powder, salt, and pepper to the potatoes, mixing everything until the spices are evenly distributed.
  4. Line a baking sheet with parchment paper and spread the seasoned potatoes in a single layer, ensuring not to crowd them.
  5. Bake for 25-30 minutes, tossing halfway through for even cooking. Keep an eye on them for that perfect golden brown finish.
  6. Once out of the oven, sprinkle with fresh cilantro and serve immediately.

Notes

To maintain the crispy texture of leftovers, avoid microwaving and instead reheat in an oven or air fryer at 350°F (175°C) for about 10 minutes.