Name: Spicy Fiesta Mexican Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1.5 pounds red or Yukon gold potatoes, cubed; 2 tablespoons olive oil; 1 teaspoon sea salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; 2 chipotle peppers in adobo, minced; 1 tablespoon adobo sauce (from the chipotle can); 3 tablespoons fresh lime juice; 1 tablespoon honey; Pinch of salt; ¼ cup fresh cilantro, chopped; ¼ cup queso fresco, crumbled; Optional: 4 large eggs, fried

Introduction

These Spicy Fiesta Mexican Potatoes deliver a perfect balance of smoky, tangy, and sweet flavors with a satisfying crispy texture. Roasted to golden perfection and coated in a zesty chipotle-lime sauce, they make a vibrant side or a hearty breakfast when topped with a fried egg.

The image shows a close-up of a baking tray filled with roasted potato chunks as the main layer; the potatoes are golden brown with a crispy texture and black seasoning flakes visible on their surfaces. Scattered among the potatoes is a layer of bright yellow corn kernels, orange carrot pieces, and small black beans adding contrast and color. Some parts of the potatoes are covered with melted white cheese, which looks gooey and slightly browned. Fresh green cilantro leaves are sprinkled on top for a fresh touch. The tray sits on a white marbled surface, and in the blurry background, there is a slice of green lime. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds red or Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
2 chipotle peppers in adobo, minced
1 tablespoon adobo sauce (from the chipotle can)
3 tablespoons fresh lime juice
1 tablespoon honey
½ teaspoon smoked paprika
¼ cup fresh cilantro, chopped
¼ cup queso fresco, crumbled
Optional: 4 large eggs, fried

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, sea salt, black pepper, and smoked paprika. Spread them in a single layer on a rimmed baking sheet, ensuring no pieces overlap.
Step 2: Roast the potatoes for 20–25 minutes, turning halfway through, until golden-brown and tender.
Step 3: While the potatoes roast, combine minced chipotle peppers, adobo sauce, lime juice, honey, and a pinch of salt in a small saucepan. Simmer over low heat for 4–5 minutes, stirring occasionally, until slightly thickened.
Step 4: Remove potatoes from the oven and transfer back to the bowl. Pour the warm chipotle-lime sauce over them and toss gently to coat evenly.
Step 5: Return the coated potatoes to the baking sheet and broil for 2–3 minutes, watching closely to achieve a crisp, caramelized exterior without burning.
Step 6: Remove from oven and sprinkle with chopped cilantro and crumbled queso fresco. If using, fry eggs to your preference and serve on top or alongside the potatoes.
Step 7: Let the dish rest for a minute to allow flavors to meld before serving hot.

Tips & Variations

For extra smoky flavor, add a dash of smoked paprika or chipotle powder to the potatoes before roasting.
Substitute queso fresco with feta or cotija cheese if unavailable.
To make it vegan, omit the queso fresco and eggs or use vegan cheese and tofu scramble.
Serve with warm tortillas or avocado slices for a fuller meal.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain their crispiness; microwaving may soften them. If you added eggs, it’s best to cook fresh each time.

How to Serve

A close-up view of a large bowl filled with roast potato chunks that are golden and crispy with black pepper seasoning, mixed with black beans, yellow corn, and diced orange bell peppers. The top layer is sprinkled with chopped fresh green cilantro and melted white cheese. Lime halves are visible in the background, adding a fresh touch. The bowl is white, placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, red or Yukon gold potatoes work best due to their texture, but you can also use russet potatoes. Just expect a slightly different consistency.

How spicy are these potatoes?

They have a moderate heat level from the chipotle peppers, balanced by lime juice and honey. You can adjust the number of chipotle peppers to suit your spice preference.

Spicy Fiesta Mexican Potatoes Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

Spicy Fiesta Mexican Potatoes are a vibrant and flavorful dish featuring roasted red or Yukon gold potatoes tossed in a smoky chipotle-lime sauce, then crisped under the broiler and garnished with fresh cilantro and queso fresco. Optional fried eggs add a rich, savory complement, making this recipe perfect for a zesty breakfast or satisfying side dish.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Potatoes

1.5 pounds red or Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika

Chipotle-Lime Sauce

2 chipotle peppers in adobo, minced
1 tablespoon adobo sauce (from the chipotle can)
3 tablespoons fresh lime juice
1 tablespoon honey
Pinch of salt

Garnishes

¼ cup fresh cilantro, chopped
¼ cup queso fresco, crumbled
Optional: 4 large eggs, fried

Instructions

Preparing the Base: Preheat your oven to 425°F (220°C). Place the cubed potatoes in a large bowl, drizzle with olive oil, and toss with sea salt, black pepper, and smoked paprika to ensure each piece is seasoned evenly. Spread the potatoes in a single layer on a rimmed baking sheet so they roast properly and develop a crisp exterior.
Roast the Potatoes: Roast the potatoes in the preheated oven for 20-25 minutes, turning them halfway through to promote even browning. The potatoes are done when their edges are golden-brown and the centers are tender when pierced with a fork.
Make the Chipotle-Lime Sauce: While the potatoes roast, combine the minced chipotle peppers, adobo sauce, lime juice, honey, and a pinch of salt in a small saucepan. Simmer over low heat for 4-5 minutes, stirring occasionally until the sauce thickens slightly and the flavors meld together.
Coat the Potatoes: Remove the roasted potatoes from the oven and transfer them back to the bowl. Pour the warm chipotle-lime sauce over them and toss gently until every piece is glossy and evenly coated, allowing the heat from the potatoes to infuse the sauce.
Broil for Extra Crunch: Return the sauced potatoes to the baking sheet and place under the broiler for 2-3 minutes. Watch closely to achieve a crisp, caramelized exterior without burning the sauce, adding a delightful crunch while maintaining a fluffy interior.
Finish and Garnish: Remove the potatoes from the oven and sprinkle with chopped cilantro and crumbled queso fresco. If desired, fry the eggs in a separate skillet to your preferred doneness and serve one fried egg atop each portion of potatoes for an added rich and savory component.
Finishing Touches: Allow the potatoes to rest for a minute before serving to let the sauce settle and flavors intensify. Serve hot and enjoy the smoky, tangy, and slightly sweet taste of this Mexican fiesta inspired dish.

Notes

You can substitute red or Yukon gold potatoes with fingerlings or baby potatoes if preferred.
Adjust the number of chipotle peppers according to your spice tolerance for milder or hotter flavors.
If queso fresco is unavailable, you may substitute with feta cheese or cotija cheese.
For a vegan option, omit the fried eggs and use a plant-based cheese alternative.
Ensure to watch closely while broiling as the sauce can burn quickly due to the sugars in honey and adobo sauce.
This dish pairs wonderfully with warm tortillas or a fresh green salad for a complete meal.

Keywords: Spicy Mexican potatoes, chipotle potatoes, roasted potatoes, Mexican side dish, fiesta potatoes, chipotle-lime sauce