Spicy Mexican-Style Street Potatoes
These spicy Mexican-style street potatoes are a flavorful and easy-to-make side dish, perfect for adding a kick to any meal. Boiled then pan-fried with aromatic spices, they are crispy on the outside and tender on the inside.
Equipment
- Large pot
- Colander
- Large skillet or cast-iron pan
Ingredients
Main Ingredients
- 1.5 lbs small to medium-sized potatoes (Yukon Golds, red potatoes, or fingerlings)
- 2 tablespoons Olive Oil
- ½ medium Onion finely chopped
- 3 Garlic minced
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Coriander
- ¼ - ½ teaspoon Cayenne Pepper adjust to your spice preference
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper or to taste
- 1 Lime juiced
- ¼ cup Fresh Cilantro chopped, for garnish
Instructions
Preparation
- Wash and cut potatoes into 1-inch chunks, or halve/quarter smaller ones. Place them in a large pot, cover with cold water, add salt, and boil for 8-10 minutes until fork-tender; drain and steam dry.
- Heat olive oil in a large skillet over medium-high heat, then add chopped onion and cook for 3-5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add chili powder, cumin, smoked paprika, coriander, cayenne pepper, salt, and black pepper to the skillet. Cook for 30 seconds, stirring constantly, until the spices are fragrant to deepen their flavor.
- Add the par-boiled potatoes to the skillet, tossing gently to coat them with the seasoned onion and garlic. Cook, stirring occasionally, for 10-15 minutes until browned and crispy.
- Remove the skillet from heat, squeeze fresh lime juice over the potatoes, and toss once more. Serve immediately on a dish, garnished generously with fresh chopped cilantro.
Notes
For extra heat, add a pinch more cayenne pepper or a dash of hot sauce. These potatoes are great as a side dish or even as a base for a vegetarian taco or burrito bowl. You can also experiment with different spice blends to customize the flavor.