Spicy Mexican Street Potatoes (Print View)

Crispy diced potatoes coated in smoky spices and lime, ready in 30 minutes.

# Components:

→ Potatoes

01 - 4 large potatoes, peeled and diced

→ For 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 lime juice
10 - Fresh cilantro, chopped for garnish

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat until shimmering.
02 - Add diced potatoes to the hot skillet. Cook for 15 minutes, stirring occasionally, until golden brown and crispy on all sides.
03 - In a small bowl, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper. Mix thoroughly.
04 - Sprinkle the spice mixture evenly over the crispy potatoes. Stir well to coat all pieces completely.
05 - Add minced garlic to the skillet. Cook for 1-2 minutes, stirring frequently, until fragrant but not burned.
06 - Remove skillet from heat. Drizzle lime juice over the potatoes and toss to incorporate.
07 - Transfer to a serving dish. Garnish generously with fresh chopped cilantro. Serve hot.

# Expert Advice:

01 -
  • The combination of smoked paprika and fresh lime creates this incredible smoky citrus balance that hits every part of your palate
  • These potatoes transform from humble side dish into the kind of thing people actually ask for the recipe
02 -
  • Do not rush the initial potato cooking time, that crispy exterior is what makes these special
  • Wait until the very end to add garlic because burned garlic turns bitter and ruins everything
03 -
  • Cut your potatoes into uniform pieces so they cook evenly
  • Let the skillet get hot before adding the potatoes for better browning
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