Spicy Mexican Street Potatoes (Printer View)

Crispy potatoes coated in smoky spices and lime, finished with fresh cilantro for authentic Mexican street food flavor.

# 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)

# Method Steps:

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 -
  • The spice blend creates this gorgeous, smoky flavor that feels like something youd buy from a street vendor
  • These potatoes are ridiculously easy to throw together but taste like you put way more effort in
  • They reheat surprisingly well for lunch the next day, if they even last that long
02 -
  • Dont overcrowd the pan or your potatoes will steam instead of getting crispy
  • The garlic burns fast, so keep it moving once you add it in
  • These need to be eaten hot, but they reheat surprisingly well in a dry skillet
03 -
  • Let your potatoes dry on paper towels after cutting them for extra crispy results
  • Room temperature potatoes cook more evenly than cold ones straight from the fridge
Return