Save to Pinterest Experience the vibrant flavors of Mexican street food with these Spicy Mexican-Style Street Potatoes. Crispy, golden-brown, and tossed in a smoky, aromatic spice blend, this dish is perfect as a flavorful side or a satisfying vegetarian snack that comes together in just 30 minutes.
Save to Pinterest Whether you're hosting a taco night or simply looking to spice up your usual potato routine, this easy-to-follow recipe brings bold, smoky heat and bright citrus notes to the table with minimal cleanup.
Ingredients
- Potatoes: 4 large potatoes, peeled and diced
- For Cooking: 2 tbsp vegetable oil
- Spices & Seasonings: 1 tsp salt, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper
- Aromatics & Finishing: 2 cloves garlic, minced, 1 tbsp lime juice, and fresh cilantro, chopped (for garnish)
Instructions
- Step 1
- Heat the vegetable oil in a large skillet over medium heat.
- Step 2
- Add the diced potatoes and cook for 15 minutes, stirring occasionally, until golden and crispy on all sides.
- Step 3
- In a small bowl, combine the salt, smoked paprika, chili powder, cumin, and cayenne pepper.
- Step 4
- Sprinkle the spice mixture evenly over the potatoes. Stir well to coat.
- Step 5
- Add the minced garlic and cook for 1–2 minutes until fragrant, stirring frequently to prevent burning.
- Step 6
- Remove the skillet from heat and drizzle the potatoes with lime juice.
- Step 7
- Transfer to a serving dish and garnish with fresh chopped cilantro. Serve hot.
Zusatztipps für die Zubereitung
To ensure the best results, use Russet or Yukon Gold potatoes as they hold their shape and develop a superior crispy texture. Stirring occasionally is key to even browning without breaking the diced pieces.
Varianten und Anpassungen
If you prefer more heat, increase the cayenne pepper to 1/2 teaspoon or add a dash of your favorite hot sauce. For those following a vegan diet, simply enjoy as is or ensure any optional creamy toppings are plant-based.
Serviervorschläge
Serve these potatoes hot with extra lime wedges on the side for squeezing. They are delicious when paired with a dollop of sour cream or Mexican crema to provide a cool, creamy contrast to the smoky spices.
Save to Pinterest With approximately 180 calories per serving and no common allergens, these Spicy Mexican-Style Street Potatoes are a light yet satisfying addition to any meal. Enjoy the perfect balance of heat, smoke, and citrus in every bite.
Common Recipe Questions
- → What type of potatoes work best?
Russet or Yukon Gold potatoes are ideal because their starch content creates crispy exteriors while maintaining fluffy interiors when pan-fried.
- → Can I adjust the spice level?
Absolutely. Reduce cayenne pepper for milder flavor, or increase to ½ teaspoon and add hot sauce for extra heat.
- → What should I serve with these potatoes?
Pair with lime wedges, sour cream, or Mexican crema for cooling contrast. Also excellent alongside tacos, grilled meats, or as part of a spread.
- → How do I get the crispiest results?
Don't overcrowd the skillet, let potatoes cook undisturbed between stirs, and ensure oil is hot before adding potatoes.
- → Can I make these ahead?
Best served fresh for optimal crispiness. You can prep the spice blend and dice potatoes in advance, then cook when ready to serve.