Spicy Mexican-Style Potatoes (Print Version)

Golden, crispy potatoes tossed in smoky, spicy Mexican seasonings and garnished with fresh cilantro.

# What You’ll Need:

→ Base

01 - 4 large potatoes, peeled and diced

→ Cooking

02 - 2 tablespoons vegetable oil

→ Spices & Seasonings

03 - 1 teaspoon salt
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon cayenne pepper

→ Aromatics & Finishing

08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh lime juice
10 - Fresh cilantro, chopped for garnish

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium heat until shimmering.
02 - Add diced potatoes and cook for 15 minutes, stirring occasionally, until golden and crispy on all sides.
03 - In a small bowl, combine salt, smoked paprika, chili powder, ground cumin, and cayenne pepper.
04 - Sprinkle spice mixture evenly over potatoes and stir well to coat thoroughly.
05 - Add minced garlic and cook for 1 to 2 minutes until fragrant, stirring frequently to prevent burning.
06 - Remove skillet from heat and drizzle potatoes with lime juice.
07 - Transfer to a serving dish and garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Hints:

01 -
  • Ready in just 30 minutes for a quick weeknight side dish
  • Perfect balance of smoky, spicy, and tangy flavors
  • Versatile dish that pairs with tacos, grilled meats, or eggs
  • Simple ingredients you likely already have in your pantry
  • Naturally vegetarian and easily made vegan
02 -
  • Cut potatoes into uniform pieces to ensure even cooking
  • For extra crispiness, parboil the potatoes for 5 minutes before frying
  • Use a cast iron skillet if available for the best browning
  • Let the potatoes develop a crust before stirring to achieve maximum crispiness
  • Add the garlic toward the end to prevent burning and maintain its flavor
Go Back