Experience the vibrant flavors of Mexico with these Spicy Mexican-Style Street Potatoes. Crispy on the outside and tender on the inside, these potatoes are coated with a smoky, spicy blend of traditional Mexican spices and a zing of fresh lime for the perfect balance.
Whether served as a delicious side dish or a satisfying snack, they are guaranteed to bring warmth and excitement to your table with every bite.
- Aromatic Mexican spices add a bold, smoky, and mildly spicy flavor perfect for potato lovers.
- Simple skillet method delivers crispy edges with tender interiors every time.
- Quick preparation with common ingredients makes it an ideal weekday side dish or snack.
Ingredients
- Large Potatoes (4): Peeled and diced into even cubes, perfect for cooking to a crispy, golden finish.
- Vegetable Oil (2 tbsp): Used to fry potatoes evenly and achieve a perfect crispy crust without sticking.
- Salt (1 tsp): Essential seasoning that enhances the natural flavors of the potatoes and spices.
- Smoked Paprika (1 tsp): Adds a robust smoky flavor that complements the earthiness of the potatoes.
- Chili Powder (1 tsp): Provides warmth and a distinctive Mexican spice touch to the dish.
- Cumin (1/2 tsp): Ground cumin delivers a warm, slightly nutty flavor characteristic of Mexican cuisine.
- Cayenne Pepper (1/4 tsp): Offers a subtle heat kick, adjustable to your spice preference.
- Garlic (2 cloves): Minced fresh garlic infuses the dish with pungent aroma and delicious depth.
- Lime Juice (1 tbsp): Freshly squeezed lime juice lends acidity that brightens the rich, spicy flavors.
- Fresh Cilantro: Finely chopped cilantro is used as a fresh, herbaceous garnish to finish the dish.
Instructions
- Heat the Oil in the Skillet
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Warm vegetable oil over medium heat in a large skillet to prepare for frying. Heating the oil properly ensures that the potatoes cook evenly and become crispy.
- Cook Potatoes Until Golden
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Add the diced potatoes to the hot oil and cook for about 15 minutes, stirring occasionally. This slow frying allows the potatoes to develop a golden-brown, crispy exterior while remaining tender inside.
- Prepare and Add the Spice Mix
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In a small bowl, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper. Sprinkle this spice blend over the potatoes, stirring well to coat each piece evenly and infuse bold Mexican flavors.
- Add Garlic and Sauté
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Stir in minced garlic and cook for 1-2 minutes until fragrant. Cooking the garlic briefly releases its flavor without burning, balancing the spices in the dish.
- Finish with Lime Juice and Cilantro
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Remove the skillet from the heat and drizzle the potatoes with fresh lime juice. Toss to distribute the brightness of the lime. Garnish generously with chopped cilantro, adding fresh herbal notes and vibrant color before serving.
- Adjust the cayenne pepper to control the heat level according to your personal taste.
- These potatoes can be enjoyed hot or allowed to cool to room temperature without losing their flavor.
- For extra crispiness, cook the potatoes slightly longer, stirring less often to allow more brown crust to form.
Storage Tips
Store any leftover street potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to restore crispiness instead of microwaving.
Serving Suggestions
Serve these spicy street potatoes alongside grilled vegetables or a simple green salad for a fresh contrast. They also pair well with Mexican dishes like tacos or quesadillas as a flavorful side.
- Use starchy potatoes like Russets for crispier edges and a fluffier interior.
- Ensure the potatoes are dried thoroughly after peeling and dicing to minimize splattering and promote browning.
- Toast the spices briefly in a dry pan before mixing with the potatoes to intensify their aroma.
FAQs
- Can I use unpeeled potatoes?
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Yes, you can leave the skins on for extra texture and nutrients, but be sure to wash them thoroughly before dicing.
- How spicy are these potatoes?
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The spice level is moderate by default but can be adjusted by varying the amount of cayenne pepper used.
- Can I bake instead of skillet-cook?
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Baking is possible but results in less crispiness; pan-frying provides the best texture for this dish.
- What can I substitute for vegetable oil?
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Other neutral oils like canola or light olive oil work well for frying these potatoes.
- Is this recipe gluten-free?
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Yes, this recipe contains no gluten ingredients and is naturally gluten-free.
- Can I prepare this recipe in advance?
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You can dice and parboil potatoes in advance, but cook and season just before serving for best texture and flavor.
Spicy Mexican Street Potatoes
Equipment
- 1 large skillet
- 1 small bowl
Ingredients
- 4 large potatoes peeled and diced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic minced
- 1 tablespoon lime juice
- Fresh cilantro chopped (for garnish)
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add the diced potatoes and cook for about 15 minutes, stirring occasionally, until they turn golden and crispy.
- In a small bowl, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper.
- Sprinkle the spice mixture evenly over the potatoes and stir to coat thoroughly.
- Add the minced garlic to the skillet and cook for 1 to 2 minutes until fragrant.
- Remove the skillet from heat and drizzle lime juice over the potatoes.
- Garnish with chopped fresh cilantro before serving.
Notes
- Adjust spice levels to suit your heat preference.
- Serve hot or at room temperature for best taste.
- Cook longer for extra crispiness if desired.
