Name: Mexican Skillet Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 medium potatoes, diced (Yukon gold or red potatoes recommended); 1 small onion, diced; 1 bell pepper (red or green), diced; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp dried oregano; Salt and freshly ground black pepper, to taste; 1/4 cup chopped fresh cilantro; Optional toppings: lime wedges, sliced jalapeños, shredded cheese, sour cream

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Why You’ll Love This Recipe

This recipe brings a delicious Mexican flair to simple potatoes by seasoning them with smoky and spicy flavors. The potatoes come out crispy on the outside and tender on the inside, loaded with sautéed vegetables and fresh cilantro. It’s a crowd-pleasing, colorful side that’s quick to prepare and versatile.

Ingredients

4 medium potatoes, diced (Yukon gold or red potatoes work well)
1 small onion, diced
1 bell pepper (red or green), diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro
Optional toppings: lime wedges, sliced jalapeños, shredded cheese, sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare Potatoes:
Wash and dice potatoes into bite-sized pieces. Parboil for 5 minutes in salted water to soften slightly, then drain well.
Sauté Vegetables:
Heat olive oil in a large skillet over medium-high heat.
Add onions and bell peppers, sautéing until softened, about 4-5 minutes.
Add garlic and cook for 1 more minute.
Cook Potatoes:
Add potatoes to the skillet.
Sprinkle with cumin, smoked paprika, chili powder, oregano, salt, and pepper.
Stir well to coat.
Cook, stirring occasionally, until potatoes are crispy and golden brown, about 15 minutes.
Finish and Serve:
Stir in fresh cilantro.
Serve warm with optional lime wedges and your favorite toppings.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy: Add diced jalapeños or hot sauce.
Cheesy: Sprinkle shredded cheese over the top during the last few minutes of cooking.
Herby: Use fresh parsley or oregano instead of cilantro.
Sweet Potatoes: Substitute sweet potatoes for a sweeter flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet or microwave until warmed through.

FAQs

Can I skip parboiling the potatoes?

Parboiling helps soften the potatoes for even cooking, but you can skip it if you cook longer.

What kind of potatoes are best?

Yukon gold or red potatoes hold up well and crisp nicely.

Can I make this recipe vegan?

Yes, it’s naturally vegan.

How do I get crispy potatoes?

Don’t overcrowd the pan and cook over medium-high heat, stirring occasionally.

Can I use frozen potatoes?

Fresh potatoes work best, but thawed frozen diced potatoes can be used.

What sides pair well?

Serve with tacos, grilled meats, or a fresh salad.

Can I make this ahead?

Yes, prepare and refrigerate; reheat before serving.

Can I use dried cilantro?

Fresh cilantro is best for flavor and color.

Is this dish gluten-free?

Yes, it contains no gluten ingredients.

Can I bake the potatoes instead?

Yes, roast seasoned potatoes at 425°F for about 25-30 minutes until crispy.

Conclusion

Mexican Skillet Potatoes are a flavorful, crispy, and vibrant side dish that adds a tasty twist to your meal. Easy to make and full of bold spices, they’re a perfect companion to Mexican-inspired dishes or a delicious standalone vegetarian option.