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Spicy Chipotle-Lime Mexican Roasted Potatoes

A close-up of crispy, seasoned Mexican Potatoes piled on a white plate next to a dollop of orange dipping sauce.
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A simple recipe for crispy roasted potatoes seasoned with classic Mexican spices and served with a smoky chipotle-lime aioli.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon adobo sauce from canned chipotles (or more to taste)
  • 1 tablespoon fresh cilantro, chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cubed potatoes with olive oil, chili powder, smoked paprika, cumin, oregano, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan.
  4. Roast for 30 to 35 minutes, flipping the potatoes halfway through, until they are tender inside and crispy brown on the outside.
  5. While the potatoes roast, prepare the aioli. In a small bowl, whisk together the mayonnaise, lime juice, adobo sauce, and chopped cilantro until smooth.
  6. Remove the potatoes from the oven. Serve the crispy Mexican roasted potatoes immediately with the chipotle-lime aioli for dipping.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely and seasoning.
  • You can substitute the oven method with an air fryer set to 400°F (200°C) for 18-20 minutes, shaking the basket halfway through.
  • If you prefer a milder flavor, reduce the amount of chipotle adobo sauce in the aioli.

Nutrition

Find it online: https://tasteportfolio.com/mexican-potatoes-chipotle-lime-roasted-recipe/