Spicy Mexican-Style Street Potatoes (Printable)

Crispy potatoes coated in smoky spices and lime juice

# What You’ll Need:

→ Potatoes

01 - 4 large potatoes, peeled and diced

→ For Cooking

02 - 2 tablespoons vegetable oil

→ Spices & Seasonings

03 - 1 teaspoon salt
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon cayenne pepper

→ Aromatics & Finishing

08 - 2 cloves garlic, minced
09 - 1 tablespoon lime juice
10 - Fresh cilantro, chopped for garnish

# How-To:

01 - Heat vegetable oil in large skillet over medium heat until shimmering.
02 - Add diced potatoes to hot oil. Cook for 15 minutes, stirring occasionally, until golden brown and crispy on all sides.
03 - Combine salt, smoked paprika, chili powder, cumin, and cayenne pepper in small bowl.
04 - Sprinkle spice mixture evenly over potatoes. Stir well to coat thoroughly.
05 - Add minced garlic to skillet. Cook for 1-2 minutes, stirring frequently, until fragrant but not burned.
06 - Remove skillet from heat. Drizzle lime juice over potatoes and toss to combine.
07 - Transfer to serving dish. Garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • The spice blend hits that perfect balance between smoky and bright, with just enough heat to make you reach for your drink
  • These potatoes crispy edges and tender centers deliver restaurant-quality texture with zero fuss
02 -
  • Do not overcrowd the skillet or your potatoes will steam instead of getting that coveted crispiness
  • Wait until the garlic step to add any salt-based seasonings, as salt draws out moisture and prevents proper crisping
03 -
  • If the spices start to look too dark or smell slightly burnt, immediately remove the pan from heat and transfer to a cool dish
  • A cast iron skillet distributes heat more evenly and creates better crust formation than nonstick alternatives
Return