Best Spicy Mexican Street Potatoes Papas Con Chile Recipe
Embark on a flavor journey with these Spicy Mexican Street Potatoes, bursting with authentic Mexican flavors and a fiery kick. Perfect as a hearty snack or a dazzling side dish, they are sure to become a favorite in your kitchen.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds Yukon Gold or red new potatoes
- 2–3 fresh serrano peppers (or jalapeños for a milder version)
- 1 white onion, finely diced
- 3 cloves garlic, minced
- 2–3 tablespoons vegetable or canola oil
- Juice of half a fresh lime
- Fresh chopped cilantro, for garnish
- Salt, to taste
- Black pepper, to taste
- Optional: crumbled queso fresco or cotija cheese, for garnish
- Optional: pinch of ground cumin or dried oregano
Instructions
- Step 1: Prepare the Potatoes. Wash the potatoes thoroughly and cut them into uniform 1-inch wedges or cubes. Par-boil them in salted water for about 5-7 minutes until slightly tender but still firm. Drain and let them air dry.
- Step 2: Sauté the Potatoes. Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the dried potatoes in a single layer and cook undisturbed for about 5-7 minutes until golden-brown. Flip and continue cooking until all sides are browned and the potatoes are tender, about another 10-15 minutes. Remove from skillet and season with salt and pepper.
- Step 3: Build the Chile Flavor Base. Reduce heat to medium and add another tablespoon of oil if needed. Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and sliced or minced peppers. Stir for about 1 minute until fragrant.
- Step 4: Combine and Finish. Return the cooked potatoes to the skillet and toss with the onion, garlic, and chiles. Season with salt and black pepper to taste. Squeeze lime juice over the potatoes and sprinkle with fresh cilantro. Toss again and serve hot.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: For less heat, remove seeds and membranes from the peppers. Ensure potatoes are dry before frying for the best crispy texture. Serve with optional garnishes like cheese for added flavor.