Mexican potatoes with spicy cilantro mayo is a side dish that is sure to tantalize your taste buds. This recipe combines the creamy and tangy flavors of spicy cilantro mayonnaise with seasoned potatoes, bringing together the perfect balance of Mexican spices and textures. In a few simple steps, you can create a plateful of mouth-watering potatoes that are sure to be a hit with your family or at any gathering.
Why You'll Love Mexican Potatoes with Spicy Cilantro Mayo
These Mexican potatoes with spicy cilantro mayo are packed with great flavors. The slight spiciness of the Mexican-seasoned potatoes and the tangy cilantro mayo are the perfect pair. Plus, this recipe requires minimal ingredients and simple steps, so it can be ready in no time at all.
These potatoes are a great side dish for burgers, but you can also serve them as an appetizer or snack at parties or gatherings. If you're looking for a dish that won't take too long to prepare, try out Mexican potatoes with spicy cilantro mayo.
Is this Recipe Healthy?
Potatoes often get a bad rap because they are high in carbohydrates, but potatoes are quite healthy. They are a vegetable, which most of us need more of.
They contain a wide variety of vitamins, minerals, and antioxidants that can help boost your immune system and reduce inflammation in the body. Potatoes are good sources of vitamin C, vitamin B6, potassium, and fiber. And the skin provides even more nutrients.
How to Make Mexican Potatoes with Spicy Cilantro Mayo
Make the Mexican potatoes:
- Preheat the oven to 375 degrees F (190 degrees C).
- Wash the potatoes well because they will be cooked with the skin on. The easiest way is to rinse them well in a colander.
- Dice the potatoes. I like to cut them in half, cut them in half again, then dice the quarters.
- If you are using whole peppercorns and cumin seeds, process them in a food processor or grind them in a mortar and pestle.
- In a big bowl, mix the diced potatoes, olive oil, garlic powder, salt, ground black pepper, ground cumin, parsley, and mixed Mexican spices or fajita spices. Make sure to coat all the potatoes with the seasoning.
- Cover a sheet pan with parchment or oven paper. Place the seasoned potatoes on the sheet pan in a single layer.
- Cook in the oven for 20 minutes at 375 degrees F (190 degrees C). Stir the potatoes halfway through the cooking time to ensure even roasting.
- While the potatoes are cooking, make the spicy cilantro mayo.
Make the spicy cilantro mayo:
- Add the mayo, fresh cilantro, garlic clove, lime juice, chili flakes, and salt to a food processor (or a bowl if you are using an immersion blender).
- Process until you achieve a smooth consistency and there are no visible cilantro leaves.
- Serve the potatoes with the spicy cilantro mayo.
Tips and Variations for Mexican Potatoes
When it comes to making Mexican potatoes, there are a few tips that can help you achieve the perfect result:
- Cut your potatoes into even-sized pieces so they cook evenly.
- Use a large enough baking sheet so the potatoes have plenty of space to spread out while roasting. Crowding them won’t allow them to get crunchy on top and golden brown underneath.
- Customize the spiciness level of the potatoes or mayo by adjusting the amount of spices. Or add more heat with cayenne pepper or diced jalapenos.
- Try adding other ingredients like onions or diced tomatoes to the mayo to take the dish even further.
- Add cooked chicken (diced or shredded) to create a main dish.
More Potato Recipes
- Whipped Black Pepper Goat Cheese Mashed Potatoes
- Healthier Cheesy Scalloped Potatoes
- Simple Oven Roasted Rosemary Potatoes
- Smashed Potatoes with Chimichurri
Mexican Potatoes FAQs
Waxy or all-purpose potatoes, such as Yukon Golds, red potatoes, and fingerlings, will give you the best results when roasting.
Yes, you can make this recipe in the air fryer. You might need to work in batches to ensure there’s enough room for air circulation around the potatoes. Cook the potatoes in the air fryer at the same temperature and time listed in the recipe.
It is best to eat these potatoes right away. But you can store leftovers in a sealed container in the fridge for up to 3 days. Reheat them in the oven or the air fryer with a bit more olive oil.
Mexican potatoes with spicy cilantro mayo is an easy way to make a Mexican-inspired meal. It's full of flavor, vitamin C, vitamin B6, antioxidants, and fiber. Plus, it’s simple to customize with additional ingredients or spices. With minimal ingredients and effort required, you can have a tasty side ready in no time at all.Print
Mexican Potatoes with Spicy Cilantro Mayo
Super easy to make and bursting with flavors Mexican potatoes with a delicious spicy cilantro mayo sauce. Perfect to serve as a side for regular burgers, or as a snack for parties and gatherings!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides/snacks
- Cuisine: Mexican
6 pounds of potatoes
½ cup olive oil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried parsley
1 tablespoon mixed Mexican spices (onion, garlic, oregano, chili flakes, paprika, black pepper…)/fajita spices
For the sauce:
2 cup mayo
1 cup fresh cilantro
1 garlic clove
The juice of 1 lime
1 teaspoon chili flakes.
½ teaspoon salt
Start by washing thoroughly the potatoes, since we are going to cook them with the skin on. Rinse well in a colander.
Dice them in quarters, for this I like to cut them in half, and then half again, and then I dice them.
In a big bowl add the diced potatoes and season with the olive oil, salt, and all the spices. If you have whole peppercorns and cumin seeds, process them in a food processor, or in a mortar and pestle. Make sure to coat evenly all the potatoes with the seasoning.
In a sheet pan covered with oven paper, layer the seasoned potatoes.
Cook in the oven for 20 minutes at 383F /190C, stirring them mid-cooking to ensure an even roasting.
While the potatoes are cooking make the spicy cilantro mayo:
In a food processor or a bowl add the mayo, fresh cilantro, garlic clove (remove the central stem), lime juice, chili flakes, and salt.
Process until a smooth consistency is achieved and there are no visible cilantro leaves.
Serve the potatoes with the spicy cilantro mayo.
These potatoes can be also made in the air fryer, the only consideration being you might need to work in batches if using the air fryer, to ensure there’s enough room for air circulation.
For this, cook them at the same temperature and time as in the oven.
These potatoes are best eaten right away, however, if there might be any leftovers ( I highly doubt it), they can be stored in the fridge in a sealed container for up to 3 days. Reheat in a pan or the air fryer with a bit more olive oil.
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