Crispy roasted potatoes baked with classic Mexican spices and tossed with fresh pico de gallo. Serve warm or enjoy chilled as a healthy, mayo-free potato salad alternative.
I love potatoes — my family does too. They show up on our table in endless forms: roasted, smashed, fried, tucked into omelettes, or eaten cold as a midnight snack. One of our favorite simple breakfasts are Russian-style home fries with onions and garlic, and for weeknight dinners I almost always include potatoes in the menu.
Yukon Golds
My go-to potatoes are Yukon Golds — especially the baby variety when I can find them. They’re tender, beautifully golden, and a touch sweet. When I substituted red potatoes recently my husband immediately noticed and preferred the Golds, so I guess he’s become a little spoiled!
Even after roasting they stay that gorgeous yellow and remain wonderfully tender. To balance their sweetness I like pairing these potatoes with spicy, tangy flavors — a bright, fresh pico de gallo adds the perfect lift.
This recipe is easy and satisfying. One night I roasted a sheet pan and by the time I returned to photograph a small bowl, my husband and child had already eaten half the pan and wanted more. I love serving these with a generous squeeze of lime and slices of avocado — add black beans if you want extra protein. In summer, this makes a fantastic, mayo-free potato salad that tastes great cold right from the fridge the next day.
Enjoy, and eat well!
Mexican Roasted Potatoes
- Author: Mila Furman
- Total Time: 40 minutes
- Yield: 4 people
Description
Crispy roasted potatoes flavored with classic Mexican spices and finished with a fresh pico de gallo. Serve warm or chilled as a light potato salad.
Ingredients
- 2 pounds Yukon Gold potatoes, cut into quarters (or eighths if large)
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tbsp onion powder
- 1 large tomato, small diced
- 2 green onions/scallions, finely sliced
- 1/2 small red onion, finely diced
- 4 tbsp cilantro, finely chopped
- 1 jalapeño, finely diced (optional)
- 2 garlic cloves, minced
- Juice of one lime
- Salt and pepper, to taste
- Sliced avocado, optional
Instructions
- Preheat the oven to 450°F (230°C).
- Toss the quartered potatoes with olive oil, garlic powder, onion powder, smoked paprika, and chipotle powder until evenly coated.
- Spread the potatoes on a baking sheet and roast for 15 minutes. Rotate the pan and shake or toss the potatoes, then roast another 10 minutes or until golden and tender.
- While the potatoes roast, make the pico de gallo: combine diced tomatoes, red onion, scallions, jalapeño (if using), cilantro, minced garlic, and lime juice. Season with salt and pepper to taste.
- Remove the potatoes from the oven and let them cool for about 5 minutes. Toss with the pico de gallo and serve. Top with avocado slices if desired.
Notes
- Nutritional information, if provided elsewhere, should be used as a guideline only.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegan
- Cuisine: Mexican
