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Spicy Mexican-Style Street Potatoes

Delicious Spicy Mexican-Style Street Potatoes You’ll Love

Irresistible Spicy Mexican-Style Street Potatoes, crispy and flavorful, bringing the taste of Mexican street food to your table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Potatoes use white or yellow potatoes for the best texture
  • 1 teaspoon Salt essential for seasoning
For the Spice Mix
  • 1 tablespoon Smoked Paprika offers a rich, smoky depth
  • 1 tablespoon Chili Powder adds heat and complexity
  • 1 teaspoon Cumin provides a warm, earthy note
  • 1/2 teaspoon Cayenne Pepper adds extra heat
For the Flavor
  • 2 cloves Garlic minced, added later to avoid burning
  • 1 tablespoon Lime Juice a fresh squeeze is a must
  • 1/4 cup Cilantro optional for garnish

Equipment

  • Large Skillet

Method
 

Cooking Instructions
  1. Scrub the potatoes under running water, peel, and cut them into ½-inch cubes.
  2. Heat vegetable oil in a large skillet over medium heat for 2-3 minutes until shimmering.
  3. Add the cubed potatoes to the hot oil in a single layer; cook for about 15 minutes, stirring every 5 minutes.
  4. In a small bowl, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper; whisk until blended.
  5. Sprinkle the spice mix over the cooked potatoes, stir to coat evenly, and cook for another minute.
  6. Add minced garlic to the skillet and stir gently; cook for 1-2 minutes until fragrant.
  7. Remove from heat, squeeze fresh lime juice over the potatoes, and garnish with chopped cilantro before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 3gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Ensure the oil is hot before adding potatoes and avoid burning garlic by adding it at the end.

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