Simple instructions and recipe for how to make roasted potatoes with a tex-mex seasoning. Crispy on the outside but soft and fluffy on the inside, these potatoes are similar to french fries or hash browns.

Tex-Mex Roasted Potatoes

Potatoes are so incredibly versatile and I love making new and simple side dishes with them. Easily one of my favourite ways to cook potatoes is by roasting them.

Whether they are whole, in wedges or cubed, roasting potatoes brings out the best in this vegetable. My favorite way to roast them is by cubing the potatoes. Toss the cubes in an oil and seasoning mixture, lay them on a cookie sheet and bake them 400F for an hour, flipping halfway through.

Simple instructions and recipe for how to make roasted potatoes with a tex-mex seasoning. Crispy on the outside but soft and fluffy on the inside, these potatoes are similar to french fries or hash browns.

They come out similar to french fries or hash browns and are crispy on the outside but soft and fluffy in the middle. The seasoning in today’s recipe is tex-mex, which give the potatoes a deep flavour and a hint of heat. They go great with chicken, pork, beef ….. well, pretty much anything!

Simple instructions and recipe for how to make roasted potatoes with a tex-mex seasoning. Crispy on the outside but soft and fluffy on the inside, these potatoes are similar to french fries or hash browns.

Tex-Mex Roasted Potatoes

Simple instructions and recipe for how to make roasted potatoes with a tex-mex seasoning. Crispy on the outside but soft and fluffy on the inside, these potatoes are similar to french fries or hash browns.
Course Side Dish
Cuisine American
Keyword Hash Brown, Potatoes, Roasted, tex-mex
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Author Steve Cylka

Ingredients

  • 5 medium potatoes
  • 1/3 cup oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 2 tsp salt

Instructions

  • Scrub the potatoes thoroughly and cut roughly into 1 inch cubes.
  • Toss with the remaining ingredients and spread on a baking sheet.
  • Bake in a 400F oven for 1 hour, flipping them halfway through cooking time.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

2 comments

  1. Oh my that looks good. I’ll try it next time I do potatoes.

  2. Made these for afternoon snack yesterday…yummy!

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