Spicy Mexican-Style Street Potatoes (Print Version)

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

# What You'll Need:

→ Potatoes

01 - 4 large potatoes, peeled and diced into 1/2-inch cubes

→ 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 fresh lime juice
10 - Fresh cilantro, chopped for garnish

# Cooking Steps:

01 - Pour vegetable oil into a large skillet and warm over medium heat until shimmering.
02 - Add diced potatoes to the hot pan. Cook for 15 minutes, stirring occasionally, until golden brown and crispy on all sides.
03 - In a small bowl, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper. Mix thoroughly.
04 - Sprinkle the spice mixture evenly over the crispy potatoes. Stir well to coat all pieces completely.
05 - Stir in minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
06 - Remove skillet from heat. Drizzle lime juice over the potatoes and toss to combine.
07 - Transfer to a serving dish and top with fresh chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • They come together faster than you can decide whether to order takeout
  • The spice blend hits that perfect spot between smoky and bright without overwhelming the potatoes themselves
02 -
  • Resist the urge to stir the potatoes constantly in the beginning, they need contact time with the hot pan to get crispy
  • The lime juice must be added after the heat is off or it'll taste weirdly cooked
03 -
  • Make double the spice blend and keep it in a jar for next time
  • Leftovers reheat surprisingly well in a hot skillet, skip the microwave
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