Description
These Mexican Potatoes are a vibrant, savory dish that brings authentic Mexican-inspired flavor to your table. Perfect as a stand-alone meal or a side for your favorite tacos, this recipe is simple yet incredibly satisfying.
Ingredients
Scale
- 2 pounds Russet or Yukon Gold potatoes
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color)
- A handful of fresh cilantro, chopped
- 2 tablespoons olive oil or vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried Mexican oregano
- Salt, to taste
- Black pepper, to taste
- 1 can (14.5 ounces) diced tomatoes (undrained)
- 1 cup chicken or vegetable broth
Instructions
- Prep your veggies: Wash and peel the potatoes, then dice them into 1/2 to 3/4-inch cubes. Dice the onion, mince the garlic, and dice the bell pepper. Chop the cilantro.
- Sauté the aromatics: Heat the oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
- Brown the potatoes and add spices: Add the diced potatoes to the skillet and cook for 5-8 minutes, stirring occasionally. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper, stirring to coat the potatoes.
- Simmer to perfection: Pour in the diced tomatoes and broth, stir well, and bring to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are fork-tender, stirring occasionally.
- Finish with freshness: Remove from heat, stir in the chopped cilantro, and adjust seasoning as needed before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Mexican Potatoes, Flavorful, Zesty