These Mexican potatoes are crispy on the outside and tender in the middle. They're exquisitely spiced with an easy to make taco seasoning. Serve them as a side dish to tacos or an enchilada casserole for the perfect Mexican midweek meal. Vegan, vegetarian and gluten free.
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If you're a Daily Dish fan, you probably already know that I love potatoes. From Chinese salt and pepper chips to perfectly mashed potatoes, there's nothing you can't do with the humble potato. That's why I'm excited to introduce you to my latest potato obsession - crispy stovetop Mexican potatoes.
They can be eaten for breakfast solo or as side dish to pancakes or vegan eggs. Or, serve them for dinner as the perfect side to your Mexican fiesta. I've given you some creative ideas for ways to serve your Mexican potatoes below.
For another great cast iron skillet potato recipe, be sure to check out my crispy cast iron paprika potatoes.
Why You'll Love This Recipe
✅It's vegetarian, vegan and gluten free.
✅It's family friendly.
✅ Mexican potatoes can be on the table in under 30 minutes.
✅It only requires a few simple ingredients that you probably already have in your pantry.
🛒Ingredients
- Potatoes: I recommend using Yukon Gold Potatoes for the best pan fried potatoes.
- Olive Oil: Olive oil has a high enough smoke point to make it a good choice for pan frying, and it adds a nice flavor. You could also use vegetable oil.
- Cumin: Cumin is frequently used in taco spices. It has a nice, earthy taste that is essential for making perfectly spiced Mexican spices.
- Chipotle Chili Powder: Chipotle chili powder is made using ground up chipotle chilis. It has a nice spicy, fruity taste and is perfect in this recipe. However, it's perfectly fine to use a mild chili powder.
- Smoked Paprika: Smoked paprika is the perfect choice here. The smoky undertones perfectly complement the other spices in this recipe.
- Garlic Powder: I love fresh garlic, but it's not the best choice for pan frying at high temperatures because it burns easily and tastes bitter. The solution? Garlic powder!
👨🍳How To Make Mexican Potatoes
- Wash your potatoes, scrubbing the skins thoroughly. Cut them into 2cm cubes.
- Transfer your potatoes to a sauce pan, cover with water, add a dash of salt and boil for 5 minutes.
- Drain the potatoes and pat them dry with a paper towel. Don't skip this step. The drier the potatoes are when they go into the skillet, the crispier they come out.
- Heat the olive oil in a large skillet over low heat. Add the spices and fry for 1 minute, moving them around continuously.
- Turn the heat up to medium and add the potatoes. Fry them for 10 minutes, tossing to coat in the spices.
- Season with salt and pepper and garnish with fresh cilantro.
💡Recipe Tips And Suggestions
🧡It's very important to dry your potatoes off after draining them. Dry potatoes yield crispy Mexican potatoes!
🧡Use a pan big enough to spread your potatoes out evenly. A 10 inch or 12 inch skillet should do the trick.
🧡I like to use a cast iron skillet when making taters on the stovetop. However, a good non-stick skillet will also work. If you use a cast iron skillet, be sure to let it heat up.
🧡If you want to simplify this recipe even more, you could use a pre-made taco seasoning.
🍽️Serving Suggestions
Mexican potatoes are a perfect side dish. They're versatile too. Eat them for breakfast, lunch or dinner. Here's a few creative suggestions.
- Serve for breakfast with a vegan Just Egg Omelette .
- How about serving Mexican potatoes as part of brunch spread with a vegan quiche?
- Stuff a wrap these spicy potatoes and add some refried beans and salsa.
- Drizzle some vegan queso over the top for a decadent vegan breakfast.
- Serve with a side of avocado crema.
- Serve with baked vegan taquitos. Or, drizzle creamy vegan nacho cheese sauce over the top of crispy potatoes.
viral recipe!
Rice Cooker Mexican Rice
Spice up your next Mexican meal with this easy, flavorful Mexican rice recipe, made hands-free in your rice cooker.
🙋Frequently Asked Questions
Store leftover potatoes in the fridge in an airtight container for up to 4 days. Reheat in the oven at 400 degrees for 10 minutes.
Yes, you can! Line a baking tray with parchment paper and spread the potatoes out evenly across the tray. Freeze for two hours. Transfer to a freezer safe container or bag and freeze for up to 4 months.
Craving More Easy Vegan Recipes?
Vegan Sausage And Gravy Over Biscuits
Roasted Potatoes In The Crock Pot
Batata Harra - Spicy Lebanese Potatoes
Homemade Air Fryer Pizza Rolls With Puff Pastry
Imam Bayildi - Turkish Stuffed Eggplant
📖 Recipe
Crispy Mexican Potatoes
Ingredients
- 3 potatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chipotle chili powder or any mild chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper
- 2 tablespoons cilanto minced
Instructions
- Wash the potatoes, scrubbing the skins thoroughly and cut them into 2cm cubes.
- Transfer to a sauce pan, cover with water, add a dash of salt and boil for 5 minutes.
- Drain the potatoes and pat dry with a paper towel.
- Heat the olive oil in a large skillet over low heat. Add the spices and fry for 1 minute, moving them around continuously.
- Turn the heat up to medium and add the potatoes. Fry them for 10 minutes, tossing to coat in the spices.
- Sesaon with salt and pepper and garnish with (optional) fresh cilantro.
Notes
- Use a pan big enough to spread your potatoes out evenly. A 10 inch or 12 inch skillet should do the trick.
- I like to use a cast iron skillet when making taters on the stovetop. However, a good non-stick skillet will also work. If you use a cast iron skillet, be sure to let it heat up.
Lucy
Tastes great!