Name: Mexican Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican-Inspired
Ingredients: 3–5 large russet potatoes (1½–2 lbs), cut into ½-inch cubes; 1 large green bell pepper, cut into ½-inch pieces; 1 large red bell pepper, cut into ½-inch pieces; 1 large red or yellow onion, diced; 1 large jalapeño, seeded and diced; ¼ cup extra-virgin olive oil; 2 garlic cloves, peeled and minced; ½ teaspoon onion powder; ¼ teaspoon paprika; ¼ teaspoon chili powder; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup shredded Monterey Jack cheese; ½ cup shredded sharp cheddar cheese; Fresh cilantro for garnish (optional)

Description

These Cheesy Roasted Mexican Potatoes are crispy on the outside, tender on the inside, and loaded with melted cheddar and Monterey Jack cheese. Tossed with colorful bell peppers, onions, garlic, jalapeños, and bold Mexican-inspired spices, this easy oven-roasted potato recipe makes the perfect side dish for taco nights, family dinners, or weekend gatherings.

Ingredients

Scale

3–5 large russet potatoes (1½–2 lbs), cut into ½-inch cubes
1 large green bell pepper, cut into ½-inch pieces
1 large red bell pepper, cut into ½-inch pieces
1 large red or yellow onion, diced
1 large jalapeño, seeded and diced
¼ cup extra-virgin olive oil
2 garlic cloves, peeled and minced
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon chili powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup shredded Monterey Jack cheese
½ cup shredded sharp cheddar cheese
Fresh cilantro for garnish (optional)

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Instructions

Preheat the oven: Preheat your oven to 425°F (220°C). Prepare a large baking sheet.
Prepare the garlic oil: Add olive oil and minced garlic to a blender. Blend until the garlic is mostly incorporated into the oil.
Season the vegetables: Combine the red bell pepper, green bell pepper, onion, and jalapeño in a mixing bowl. Drizzle with 1 tablespoon of garlic olive oil, toss, and set aside.
Season the potatoes: Spread cubed potatoes on the baking sheet. Drizzle with the remaining garlic oil and sprinkle with onion powder, paprika, chili powder, salt, and black pepper. Toss until evenly coated.
Roast the potatoes: Arrange potatoes in a single layer and roast for 20 minutes until they begin turning golden.
Add the vegetables: Remove the baking sheet, flip the potatoes, and add the seasoned peppers, onion, and jalapeño. Toss gently and roast for another 15–20 minutes until the potatoes are golden and the vegetables are tender.
Add the cheese: Sprinkle Monterey Jack and cheddar cheese evenly over the roasted potatoes. Return to the oven for 3–5 minutes until the cheese is melted.
Garnish and serve: Remove from the oven, sprinkle with fresh cilantro if desired, and serve warm.

Notes

Extra Crispy Potatoes: Pat potatoes dry before seasoning and avoid overcrowding the baking sheet.
Best Potatoes: Russet potatoes work best for crispy edges and fluffy centers. Yukon Gold potatoes are also a great option.
Cheese Options: Substitute Monterey Jack with pepper Jack for additional heat.
Spice Level: Remove jalapeño seeds for milder potatoes or add cayenne pepper for extra spice.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat at 400°F for 10–15 minutes or in an air fryer at 375°F for 5–8 minutes until heated through.
Serving Suggestion: Serve with tacos, grilled chicken, burrito bowls, fresh salsa, or sour cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: side dish
Method: Oven Roasted / Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/6 of recipe (approximately 260 g)
Calories: 335 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 25 mg