Fried Mexican Potatoes
Crispy, golden-brown potatoes with a homemade Mexican seasoning and fresh cilantro for the best potato side dish!
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Servings:
equipment
ingredients
- 1 lb medium red or Yukon Gold potatoes cut into 1-inch wide chunks
- 2 Tbsp vegetable oil
- 1/2 tsp ground cumin
- 1/2 tsp ancho chili powder regular chili powder will also work
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of cayenne pepper
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 Tbsp unsalted butter
- 2 Tbsp finely chopped cilantro leaves
- 1/4 cup finely grated parmesan reggiano
instructions
- In a large cast iron skillet (10 to 12 inch), heat vegetable oil over medium heat. Once the oil is shimmering, add potatoes, arranging them in a single layer cut-side down. Season with salt and pepper lightly.
- Cover with a lid and cook without touching the potatoes until the bottoms are golden brown. This will take about 15 to 20 minutes.
While the potatoes are cooking, stir together cumin, chili powder, paprika, oregano, garlic powder, onion powder, cayenne and salt until combined. Set aside. - Uncover the skillet and flip each piece so the other cut side is down. Increase heat to medium-high heat and cook uncovered until golden brown on the bottom, about 5 to 10 minutes. Keep an eye on the potatoes to make sure they brown evenly.
- Add butter, seasoning, and cilantro, stirring to combine. Cook, stirring occasionally, until the butter is melted, about 30 seconds to 1 minute.
- Remove from heat. Taste and season with additional salt and pepper, if desired.
- Place potatoes on a serving platter. Top with parmesan. Serve.
video
notes
Store. Cool leftover fried potatoes to room temperature. Store in an airtight container in the refrigerator. They will be good for up to 4 days.
Reheat. Place on a baking sheet and cook for 10 minutes at 400˚F to restore the crispy texture. If you don’t mind losing the crunch, you can simply reheat in the microwave.
Freeze. I do not recommend freezing them as they will not taste nearly as good.
nutrition
Calories: 201kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 403mg | Potassium: 505mg | Fiber: 3g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 1mg
Calories: 201kcal