Mexican Potatoes

Low in fat and flavorful, these Mexican potatoes are show-stoppers. The potatoes are marinated in a tasty Mexican blend of spices, and lime juice, then roasted to perfection. This Mexican potato recipe is so easy with only a few ingredients.

Yesterday, while prepping a Mexican extravaganza, I thought of a way to incorporate Mexican potatoes into the menu.  I'm always looking for a new way to flavor and spice up my potatoes. So, my Mexican potato recipe became a reality. Although I'm partial to my garlic-roasted potatoes, these Mexican Potatoes tasted fabulous.

Jump to:

• How to Parboil Potatoes Before Roasting
• Recipe Ingredients
• Recipe Ingredient Substitutions
• How to Make the Potatoes
• Recipe FAQs
• Tips
• Other Great Vegan Mexican Recipes
• 📖 Recipe
• 💬 Reviews

Not only are these little potatoes healthy, but they are also easy to make. First, it is important to parboil the potatoes. Since I did not use oil or any added fat, it allows the potatoes to penetrate flavors when marinated. 

How to Parboil Potatoes Before Roasting

Parboiling is a blended word "partial" and "boiling," which means partially boiling potatoes.  Basically, it involves boiling potatoes until they are partially cooked, but not all the way.

To parboil, place the cut potatoes in salted water and boil for 5 minutes or until almost cooked (they will still feel firm when pierced with a knife). Drain teh potatoes thoroughly using a colander, and allow them to cool completely.

For a shortcut, rinse teh potatoes in cold water to stop the cooking process. 

Once cooled, the potatoes, partially cooked, act like little sponges for any flavors they marinate in. 

Recipe Ingredients

For this recipe, assemble the few ingredients, and allow the potatoes to marinate for a minimum of a couple of hours or overnight if possible.   

I prefer to prepare Mexican potatoes beforehand, so they have time to marinate with lime juice and seasonings. 

• Baby, Yellow, or Red Potatoes: I left the skin on the potatoes, and cut them into quarters. All the potatoes should be uniform in size.
• Fresh Lime Juice/Zest: The lime and lime zest provides flavor as well as a way for the seasoning to stick to the potatoes without using oil.
• Chili Powder: Chili Powder is a seasoning blend of ground dried chiles and other spices. Common chiles include New Mexico chiles, Ancho chiles, or Cascabel chiles. These are usually combined with spices such as cumin, oregano, and paprika. The taste varies from blend to blend.
• Cumin: Cumin has a slightly sweet, warming flavor with a nutty element, and these qualities mean it's often seen as a savory alternative to cinnamon. It works particularly well with chili flakes, as they bolster the natural spicy flavor and add a rich, earthier tone.
• Salt: A little salt enhances the flavors in the Mexican potato recipe.
• Cilantro: The cilantro plant contains duodenal, an antimicrobial compound that may help protect your body against infections and illnesses caused by tainted food. 

Recipe Ingredient Substitutions

• Any potatoes work well for this recipe.
• If you don't have fresh lime juice, use bottled instead. To make up for the absence of the lime zest, add 1 additional teaspoon of lime juice.
• For every 1 tablespoon of chili powder, use 2 teaspoons of paprika, 1 teaspoon of cumin, and a scant ¼ teaspoon of cayenne.
• For a substitute for cumin, choose ground coriander. Cumin and coriander grow from a plant in the parsley, or Apiaceae, family.
• Substitute cilantro with other herbs such as parsley, Thai basil, or dill. Lemon and lime are also good substitutes in a pinch as they mimic the bright flavor of cilantro.

How to Make the Potatoes

And, then add the potatoes and all the ingredients except for the cilantro to a Ziplock bag. Next, shake it all about...do the hokie pokie, and pop it in the refrigerator.

As a result, the magic all happens inside a large Ziplock bag or similar container while it marinates in the refrigerator for a couple of hours.  

Now, it's time to shake the potatoes again and bake. Because the potatoes are parboiled, they take only 30 minutes to roast. 

Transfer marinated seasoned potatoes to a baking sheet lined with a silicone baking mat or parchment paper and roast at 400 degrees for 30 minutes. 

Or, reheat teh air fryer to 400 degrees. Place potatoes in a single layer in an air fryer basket. Cook the potatoes for 8 minutes, and flip and cook another 8 minutes.

Now, sprinkle with chopped cilantro and serve with lime slices for extra lime goodness. 

Recipe FAQs

Tips

• Scrub the potatoes before cutting and parboiling them to remove any excess dirt and debris.
• Cut the potatoes in similar sizes, so they parboil and roast evenly.
• Make sure the potatoes are cool before adding them to the plastic bag.
• Instead of a plastic bag, opt for a container with a top to reduce plastic use.
• Allow marinating overnight for the best overall flavor.
• Do not overlap potatoes on the baking sheet while cooking.
• The air frying option takes half the time.
• Serve with vegan Southwest dressing for dipping. Or, I also suggest creamy green chili sauce.

The next time you see a potato, imagine the possibilities. Remember, parboiling makes these tasty Mexican potatoes soft on the inside and crispy on the outside with a hint of chili and lime. 

Other Great Vegan Mexican Recipes

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