Spicy Mexican Street Potatoes (Printable View)

Golden crispy potatoes coated in smoky spices and zesty lime for a bold Mexican-inspired side.

# What You’ll Need:

→ 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)

# How To Make It:

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.

# Best Practices:

01 -
  • The combination of smoked paprika and fresh lime hits every flavor note in one bite
  • These potatoes are equally good as a side dish or eaten straight off the pan while cooking
02 -
  • Do not add the spices until the potatoes are already crispy or they will burn and taste bitter
  • Russet potatoes get the crunchiest texture while Yukon Gold hold their shape better
03 -
  • Cut your potatoes evenly so they all finish cooking at the same time
  • Have your lime juice ready before you start cooking so you can add it immediately off the heat
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