Description
Mexican Skillet Potatoes are crispy, tender potatoes sautéed with smoky spices, sautéed onions, and bell peppers, finished with fresh cilantro. This vibrant, flavorful side dish is quick to make and pairs perfectly with tacos, grilled meats, or stands alone as a delicious vegetarian option.
Ingredients
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4 medium potatoes, diced (Yukon gold or red potatoes recommended)
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1 small onion, diced
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1 bell pepper (red or green), diced
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2 cloves garlic, minced
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2 tbsp olive oil
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1 tsp ground cumin
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1 tsp smoked paprika
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1/2 tsp chili powder
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1/2 tsp dried oregano
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Salt and freshly ground black pepper, to taste
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1/4 cup chopped fresh cilantro
- Optional toppings: lime wedges, sliced jalapeños, shredded cheese, sour cream
Instructions
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Prepare Potatoes:
Wash and dice potatoes into bite-sized pieces. Parboil in salted water for 5 minutes, then drain well. -
Sauté Vegetables:
Heat olive oil in a large skillet over medium-high heat.
Add onions and bell peppers; sauté 4-5 minutes until softened.
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 to coat evenly.
Cook, stirring occasionally, until potatoes are crispy and golden, about 15 minutes. -
Finish and Serve:
Stir in fresh cilantro.
Serve warm with optional lime wedges and toppings.
Notes
Add diced jalapeños or hot sauce for extra spice.Sprinkle cheese over potatoes in the last few minutes for a cheesy version.Substitute sweet potatoes for a sweeter flavor.Use fresh parsley or oregano instead of cilantro if preferred.
