Ok, you need to make these potatoes as soon as possible. Not even kidding, they’re so good. I was barely able to get a photo of them because I couldn’t stop snacking on them. Just trust me and make these Mexican brunch potatoes soon ok??
Mexican brunch potatoes are made with classic Mexican spices; garlic, Mexican oregano, cumin, and habanero. They’re slow-roasted then topped with salty cotija and cilantro. These are perfect alongside eggs during brunch or in a breakfast burrito. They would also be delicious sitting alongside a steak of carne asada and a margarita.
To start, wash and largely dice mini golden potatoes. If you don’t have the mini variety, normal golden potatoes will work. Add the diced potatoes to a large bowl alongside all the herbs and spices. One important ingredient is the habanero hot sauce. My favorite habanero hot sauce is available here, but you can also use your personal favorite. If you don’t want these too spicy, cut the hot sauce in half.
Mix them all together until the potatoes are completely covered and herbs are evenly distributed. From there, place the seasoned potatoes on a parchment paper-lined baking sheet and bake for forty-five minutes. The garlic slices will brown and get crispy while the potatoes will be soft in the middle with a slightly crunchy crust. Serve on a large plate then top with cotija and cilantro.
These potatoes can be made the day before, stored in the fridge, then reheated in the oven before serving. This keeps the crust crunchy but eliminates the long bake time the morning of. Double the batch for a large brunch or get-together.
Mexican Brunch PotatoesPrint This
- 1 1/2 lb mini gold potatoes
- 2 tbsp avocado oil
- 3 cloves garlic, thinly sliced
- 1 tsp cumin
- 1/2 tsp Mexican oregano
- 1 tsp habanero hot sauce
- 1/2 tsp kosher salt, more to taste
- 1 tbsp cotija
- 1 tbsp cilantro
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Wash and largely dice the potatoes. Peel and slice the garlic.
Add the diced potatoes and garlic to a bowl with avocado oil, Mexican oregano, cumin, habanero hot sauce, and salt. Mix them all together until the potatoes are completely covered and herbs are evenly distributed.
Place the seasoned potatoes on the lined baking sheet and bake in the oven for forty-five minutes. The garlic slices will brown and crispy while the potatoes will be soft in the middle with a slightly crunchy crust.
Serve on a large plate then top with cotija and cilantro.