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Spicy Mexican Street Potatoes (Papas con Chile)

Crispy golden potatoes tossed in a smoky spice blend with lime and cilantro, perfect as a bold dinner side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large potatoes Russet or Yukon Gold, peeled and diced into ½-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper adjust for heat preference
  • 2 cloves garlic minced
  • 1 tbsp fresh lime juice
  • fresh cilantro chopped, for garnish

Equipment

  • large skillet
  • small mixing bowl
  • knife and cutting board

Method
 

  1. Heat vegetable oil in a large skillet over medium heat. Add diced potatoes in a single layer and cook for about 15 minutes, stirring occasionally, until golden-brown and crispy on all sides and tender when pierced with a fork.
  2. While potatoes cook, whisk together salt, smoked paprika, chili powder, cumin, and cayenne in a small bowl until evenly combined.
  3. Once potatoes are crispy and cooked through, sprinkle the spice mixture over them and toss thoroughly to coat every piece evenly.
  4. Reduce heat to medium-low and add minced garlic. Stir constantly for 1-2 minutes until fragrant and golden, being careful not to burn.
  5. Remove skillet from heat. Drizzle fresh lime juice over potatoes and toss gently to combine.
  6. Transfer to serving dish and garnish generously with fresh chopped cilantro. Serve warm.

Notes

Storage: Refrigerate in airtight container for up to 4 days. Reheat in skillet with oil or in oven at 400°F. Make-Ahead: Dice potatoes up to 24 hours ahead and store in water. Oven Method: Roast at 425°F for 25 minutes, then finish in skillet with spices. Heat Level: Reduce or omit cayenne for milder version. Serve with Mexican crema or sour cream for cooling contrast.