Crispy Mexican Potatoes
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.
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.
Nutrition
Calories: 190kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 19mgPotassium: 697mgFiber: 4gSugar: 1gVitamin A: 177IUVitamin C: 32mgCalcium: 26mgIron: 2mg
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