Description
These Mexican Breakfast Potatoes are crispy, golden spuds with a smoky, spicy kick, made from simple pantry staples. Perfect for busy mornings, they come together quickly and disappear fast.
Ingredients
2 lbs Russet or Yukon Gold potatoes, diced into ½-inch cubes
3 tablespoons olive oil
1 medium yellow onion, diced
1 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumi
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper
- Soak the potatoes in cold water for 15 minutes. Drain and pat them dry thoroughly
- Toss the potatoes with olive oil, diced onion, garlic powder, chili powder, cumin, paprika, salt, and pepper. Coat everything evenly
- Spread them out in a single layer on the prepared sheet. Do not overcrowd the pa
- Roast for 25-30 minutes, flipping halfway through. Cook until golden and tender
- Remove from the oven and garnish with fresh cilantro. Serve hot
Notes
For extra crispiness, ensure potatoes are thoroughly dried before adding oil.
Adjust spice level by adding diced jalapeño or cayenne pepper.
Store leftovers in the fridge for up to 4 days; reheat in the oven at 400°F for 5-7 minutes or in a dry skillet over medium heat.
Can be frozen for up to 3 months; reheat directly from frozen in the oven.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 245 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: potatoes, breakfast, mexican, crispy