Spicy Mexican-Style Street Potatoes Recipe

Introduction

Spicy Mexican-Style Street Potatoes are a flavorful twist on a classic side dish. Crispy on the outside and tender inside, these potatoes are coated in a bold blend of smoky and spicy seasonings. Perfect for a snack or as an accompaniment to your favorite Mexican dishes.

Ingredients

• 4 large potatoes, peeled and diced
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 2 cloves garlic, minced
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium heat.
2. Step 2: Add the diced potatoes and cook for about 15 minutes, stirring occasionally, until they are golden and crispy on the outside.
3. Step 3: In a small bowl, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper.
4. Step 4: Sprinkle the spice mixture evenly over the potatoes and stir well to coat them thoroughly.
5. Step 5: Add the minced garlic to the skillet and cook for 1-2 minutes more until fragrant, stirring frequently to prevent burning.
6. Step 6: Remove the skillet from heat and drizzle the lime juice over the potatoes.
7. Step 7: Garnish with freshly chopped cilantro before serving.

Tips & Variations

• For extra crispiness, soak the diced potatoes in cold water for 30 minutes before cooking and dry thoroughly.
• You can adjust the cayenne pepper to control the heat level according to your preference.
• Try adding a sprinkle of crumbled queso fresco for a creamy texture contrast.

Storage

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or use a toaster oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses vegetable oil and no animal products.

Can I bake the potatoes instead of cooking them in a skillet?

Yes, you can roast the potatoes in the oven at 425°F (220°C) for about 25-30 minutes, tossing with oil and spices halfway through for even cooking.

Spicy Mexican-Style Street Potatoes Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

Deliciously crispy and spicy Mexican-style street potatoes seasoned with a smoky chili blend, fresh garlic, and a tangy lime finish. Perfect as a flavorful side dish or snack that brings vibrant Mexican street food vibes to your table.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Potatoes

• 4 large potatoes, peeled and diced

Spices & Seasonings

• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 2 cloves garlic, minced

Other Ingredients

• 2 tbsp vegetable oil
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the oil: Warm 2 tablespoons of vegetable oil in a large skillet over medium heat to prepare for cooking the potatoes evenly and achieving a crispy texture.
2. Cook the potatoes: Add the diced potatoes to the skillet and cook them for about 15 minutes, stirring occasionally to prevent sticking, until they are golden brown and crispy on the outside while tender inside.
3. Prepare the spice mix: In a small bowl, combine 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper to create the flavorful seasoning blend.
4. Season the potatoes: Sprinkle the prepared spice mix evenly over the cooked potatoes and stir thoroughly to coat every piece with the spices for a balanced flavor.
5. Add garlic: Incorporate the minced garlic into the skillet and cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant but not burnt.
6. Finish with lime juice: Remove the skillet from heat and drizzle 1 tablespoon of fresh lime juice over the potatoes to add a bright, tangy contrast to the spices.
7. Garnish and serve: Sprinkle freshly chopped cilantro on top as garnish and serve the spicy Mexican-style street potatoes warm for the best taste.

Notes

• For extra crispiness, soak diced potatoes in cold water for 30 minutes before cooking and pat dry.
• Adjust cayenne pepper according to your preferred spice level.
• These potatoes are best served immediately but can be reheated in a skillet to regain crispiness.
• Use fresh lime juice for the best tangy flavor.
• Optional: Add a sprinkle of cotija cheese for a richer Mexican street food experience.

Keywords: Mexican street potatoes, spicy potatoes, crispy potatoes recipe, smoky potatoes, easy potato side dish