Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes

Papas Crujientes con Ajo y Jalapeño
4 to 5 Servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: garlic, jalapeno, pati's mexican table, potatoes, roasted potatoes
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes
Jalapeño Garlic Crispy Potatoes from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"


  • 3 pounds red bliss potatoes, rinsed, cut into bite size chunks
  • 5 tablespoons olive oil, divided
  • 1 1/4 teaspoons kosher or sea salt, divided, more to taste
  • 7 cloves of garlic, pressed or finely chopped
  • 1 jalapeño, stemmed and finely chopped (keep the seeds)

To Prepare

  • Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
  • Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
  • In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
  • After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.

20 comments on “Jalapeño Garlic Crispy Potatoes

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  1. Thanks for this recipe, can’t wait to try it. One question, why should we save the seeds from the jalapeño? BTW, I love watching you cooking on TV and visiting towns in Mexico. Your joy is contagious!

  2. Pati….you need a new oven. At 450 degrees, 45 mins is plenty. It’s not that other ovens are running hot. Yours is running cold. Call a repair man. Otherwise, adding garlic and jalapeño is a great idea.

  3. Used recipe as framework but increased minced garlic and added sweet paprika, comino seed, chili powder, and onion powder. Wonderful taste & crispness!

  4. Sorry Patti, I have to agree with the last couple of comments. Our potatoes were over cooked after the first hour and ten minute phase of the instructions, we never made it to the last 40 minute phase! We’ll try again and will significantly reduce our cooking times. I’m optimistic once the cooking time is adjusted they will be great.

  5. Is the cooking time right? That seems like an awfully long time to roast small potato pieces. I don’t even think baked potatoes take that long at that temperature.

    1. Yes it’s correct, but each oven is different so just keep an eye on them to make sure they are crisp and not burnt, Mike.

  6. Hello Pati. I just discovered your show and saw the episode with these potatoes and had to try them. Unfortunately, I used a metal, non-stick toasting pan and smallish potatoes…and they cooked really quickly. So quickly that they got burned. My boys were kind enough to still eat them 😊. I have a Le Creuset baking pan – should I use that instead? Or a glass one? Love your show and your joy of cooking! Thanks in advance.

    1. Any pan should work…but some ovens do tend to run hot, so keep an eye out on them. Have fun giving them another go, Martin!

  7. Dear Patti

    Love your shows and you. Tell the boys hi from me. Need more sandwich recipes thanks Lori

  8. I made these for a non-garlic lover and used shallots, which was delicious. I used to add onions and peppers to roast potatoes from the start and they burned. It was great adding them later. I cut my potatoes very small, so they ended up cooking in much less time.