Roasted Mexican Potatoes

If you have a hard time figuring out what to serve as a side to Mexican dishes, I have a fabulous idea for you! These are my Mexican Roasted Potatoes with Cilantro Gremolata: Simply gorgeous!
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Roasted Mexican Potatoes with Cilantro Gremolata

The Potatoes:

I use ‘new’ creamy ‘tri-colored’ potatoes and cook them in a really hot oven until the edges are crispy and browned! Of course you can use any potato you like, just make sure they are cut uniformly so they cook evenly.

Roasted Mexican Potatoes with Cilantro Gremolata

The Gremolata:

My Mexican Roasted Potatoes are baked in spices and then tossed in a gremolata made with cilantro, garlic and lime zest. Very different and very tasty!


How To:

This recipe is so easy to make. Simply quarter a bag of tri-colored potatoes (or any new potato), drizzle with olive oil, sprinkle with a blend of spices and pop in the oven.

Roasted Mexican Potatoes with Cilantro Gremolata

While potatoes roast, make the cilantro gremolata:  I use a Wusthof Ikon Knife for easy chopping and a microplane for zesting limes. To remove the ‘zest’ simply scrape the skin with a microplane until the white is exposed and then move to a new area.

gremolata collage

When potatoes are perfectly roasted…

Roasted Mexican Potatoes with Cilantro Gremolata

…toss in herbs and voila! A healthy side to any Mexican dish.

Roasted Mexican Potatoes with Cilantro Gremolata

I serve this alongside my Spicy Lime Lime Chicken or my Grilled Skirt Steak with Seared Veggies!

Roasted Mexican Potatoes with Cilantro Gremolata

The Recipe: Roasted Mexican Potatoes with Cilantro Gremolata!

Tips and what you will need: When roasting vegetables it’s important to remember that no matter what the recipe says, you cook them till they are done to your liking! I like mine crispy and browned so I cook them longer than most recipes call for. You ALWAYS need a good knife (my favorite). You will also need a rimmed cookie sheet, unbleached parchment paper and a microplane for zesting limes.

Mexican Roasted Potatoes with Cilantro Gremolata
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

A spicy side to any Mexican dish or serve alongside a simple roasted chicken.

Course: Side Dish
Cuisine: Mexican
Keyword: easy dinner recipe, easy side dish recipe
Servings: 4 servings
Author: Linda Spiker
For potatoes:
  • 1 1/2 pounds tri-colored new or new rose potatoes, quartered
  • 1 1/2 tsp sea salt
  • 1 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • olive oil
For gremolata:
  • 1/3 cup cilantro chopped
  • 2 small cloves garlic peeled and minced
  • 2 limes zested
  1. Preheat oven 400 degrees and place rack in upper third of oven. Cover a rimmed cookie sheet with parchment paper.
  2. Quarter potatoes (of cut in half, depending on size)
  3. Combine sea salt, pepper, cumin, chili powder and onion powder, stir till well combined.
  4. Place potatoes on parchment covered cookie sheet, drizzle with olive oil and toss till potatoes are glistening but not drenched.
  5. Sprinkle with spices and toss.
  6. Place in oven and roast for 40-50 minutes (or until cooked through and edges are golden)
  7. While potatoes are roasting, combine cilantro, garlic and lime zest toss.
  8. When potatoes are done to your liking remove from oven and toss with cilantro gremolata and serve!

Enjoy friends! And please pin and share!

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Post tags: Gluten free, grain free, dairy free

55 thoughts on “Roasted Mexican Potatoes

  1. I love the flavoring of the potatoes. I, too, always cook potatoes longer than a recipe states, I like mine in that perfect zone just between browned and burnt 🙂 Looks like you’ve managed to hit the sweet spot w/ the browning.

  2. Recipe looks great and i am thinking of trying tonight. Does the parchment paper do anything beyond making cleanup easier?

    • Yes. It prevents the oil form getting on your pan and discoloring it and prevents the potatoes from sticking to the pan. I don’t cook with foil because of the aluminum, parchment is a better choice! I hope you love the potatoes!

  3. I made your Roasted Mexican Potatoes tonight, and they are truly delicious! What a great recipe. Perfect. Thank you.

    • Hi Joan, to zest citrus you use a microplane to scrape the first layer of peel off the lime (or lemon, or orange). As soon as the white is exposed you move to the next area. And no juice is used in this recipe, just the zest! Thanks 🙂

  4. 5 stars
    This recipe is incredible – THANK YOU!! I’ve made it six or seven times, and it’s always a big hit. Thanks for making me look good! 🙂

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