Print

Mexican Potatoes with Spicy Cilantro Mayo

Print Recipe

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! 

Ingredients

Scale

  • 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

Instructions

  1. Start by washing thoroughly the potatoes, since we are going to cook them with the skin on. Rinse well in a colander.

  2. Dice them in quarters, for this I like to cut them in half, and then half again, and then I dice them. 

  3. 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. 

  4. In a sheet pan covered with oven paper, layer the seasoned potatoes. 

  5. Cook in the oven for 20 minutes at 383F /190C, stirring them mid-cooking to ensure an even roasting. 

  6. 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. 

  1. Serve the potatoes with the spicy cilantro mayo.

Notes

 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. 

Find it online: https://livelytable.com/mexican-potatoes-with-spicy-cilantro-mayo/