Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: diced jalapeños or pickled jalapeños for extra heat
Instructions
- Start by peeling and dicing the potatoes into uniform pieces to ensure even cooking. Gather all your spices and prepare the fresh cilantro and lime juice for the finishing touch.
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are golden and crispy, about 10-12 minutes.
- Sprinkle the cumin, paprika, chili powder, garlic powder, salt, and pepper over the potatoes. Stir well to evenly coat all pieces with the flavorful Mexican spices. Continue cooking for another 5 minutes, allowing the spices to infuse into the potatoes.
- Remove the skillet from heat and add freshly chopped cilantro and lime juice. Toss to combine. For an extra spicy kick, add diced jalapeños at this stage.
Notes
- For extra crunch, toss cooked potatoes with a little cornmeal before frying.
- Add a sprinkle of crumbled queso fresco or shredded cheese for added richness.
- Experiment with different toppings like chopped onions or a dollop of guacamole.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg