Spicy Mexican-Style Street Potatoes (Print Version)

Crispy diced potatoes coated in smoky spices and finished with lime and cilantro.

# Components:

→ Potatoes

01 - 4 large potatoes, peeled and diced

→ For Cooking

02 - 2 tbsp vegetable oil

→ Spices & Seasonings

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

→ Aromatics & Finishing

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

# Directions:

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

# Expert Advice:

01 -
  • Irresistible Texture: Achieving a golden, crispy exterior while remaining tender inside.
  • Smoky Flavor: The combination of smoked paprika and cumin creates a deep, authentic aroma.
  • Easy Preparation: Simple steps and common pantry staples make this a quick 30-minute dish.
  • Versatile Pairing: Complements everything from grilled meats to vegetarian tacos.
02 -
  • Don't Crowd the Pan: Use a large enough skillet so the potatoes can brown effectively rather than steaming.
  • Watch the Garlic: Garlic burns quickly, so only add it in the final minutes of cooking.
  • Acid Balance: The lime juice should be added right at the end to brighten the heavy spices.
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