Mexican Potatoes

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.

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 and why 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 7–8 minutes or until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then rinse in cold water to stop the cooking process. 

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

What ingredients are needed for Mexican potatoes? 

For this recipe, assemble the few ingredients, and allow the potatoes to marinate for a minimum of a couple of hours to overnight if possible.   Although I parboiled and marinated my potatoes the day before, this recipe can also be made the same day. 

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

The Simple Ingredients

• Baby, yellow or red potatoes (skin on; cut in halves or quarters) All the potatoes should be uniform in size.
• Fresh lime juice
• Lime zest
• Chili Powder
• Cumin
• Salt
• Cilantro

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. 

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

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. 

Potato lovers? Check out these oil-free potato recipes. Love the spud! 

• Cajun Potato Salad
• Sweet Potato Salad
• Vegan Potato Salad
• German Potato Salad
• Italian Potato Salad
• Spanish Potatoes
• Scalloped Potatoes
• Potato Tacos
• Pesto Potato Salad
• Sweet Potato Cakes

Yield: 6 servings

Mexican Potatoes

Prep Time: 8 minutes 7 seconds

Cook Time: 30 minutes

Total Time: 38 minutes 7 seconds

Low in fat and flavorful, these Mexican potatoes are oil-free and a show stopper. The potatoes are marinated in a tasty Mexican blend of spices, and lime juice, then roasted to perfection. A great side dish for any Mexican dinner, these little potatoes pop in your mouth with incredible flavors.

Print

Ingredients

• 2  pounds baby, yellow or red potatoes (skin on; cut in halves or quarters) All the potatoes should be uniform in size
• 1/4 cup lime juice or 4 limes + zest
• 3 Tablespoons Chili Powder
• 2 teaspoons cumin
• 2 teaspoons salt
• 1/3 cup chopped cilantro

Instructions

• Wash and slice potatoes in half or quarters (leave skin on).
• The potato pieces should be uniformin size so they cook evenly.
• Place in pot and cover with water and 2 teaspoons salt.
• Boil for 7-8 minutes, or until potatoes are slightly soft when poked with a fork. YOU DO NOT WANT TO COOK THEM ALL THE WAY THROUGH. About half way will suffice.
• Cooking time varies based on the size of potatto pie
• Drain potatoes in a colinder  and rinse with cold water to stop the cooking process.
• Leave a few minutes to cool.
• Add cooled potatoes to a large Ziplock bag.
• Now, add the lime juicie, zest and seasonings.
• Lock tthe bag, and shake potatoes, covering all the potatoes with the lime juice and seasoning.
• DO NOT ADD CILANTRO
• If you make ahead, put in the refrigerator (I left them overnight)
• Pre-heat oven to 400 degrees.
• Line a baking sheet with a silicone mat.
• Put contents of bag on baking sheet
• Cook for 30 minutes
• Place in a bowl.
• I added a little more lime juice and the chopped cilantro and served.
• You can also add a little lime zest for added lime flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making
• 
  The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
• 
  McCormick Gourmet Organic Chili Powder, 1.75 oz
• 
  McCormick Gourmet Organic Ground Cumin, 1.5 oz

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 100Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 831mgCarbohydrates 24gFiber 4gSugar 2gProtein 3g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me