Ready to bring a fiesta to your dinner table in just under 30 minutes? These Mexican Potatoes are the answer to what's missing from your meal rotation. We're talking about crispy-on-the-outside, fluffy-on-the-inside potatoes tossed in vibrant spices and cooked to perfection.
Mexican potatoes are your ticket to a dinner that's both ridiculously good and simple to prepare.
You'll end up with a delicious side so good there will be no leftovers — unless you're saving some for a late-night treat, which I absolutely recommend.
Get ready to add a dash of spice, a splash of color, and a whole lot of flavor to your dinner routine.
Ingredients
- Yellow Potatoes: We like yellow potatoes here, but russet potatoes will work as well.
- Oil: Use avocado oil or coconut oil.
- White Onions: Feel free to swap with yellow onions.
- Poblano Chili Peppers: If you prefer something spicier, jalapeños are an excellent substitute.
- Chopped Garlic: Fresh is best, but garlic powder will do in a pinch.
- Ground Cumin: A key spice that offers earthy warmth to the dish. Coriander could be used for a different but equally enthralling taste.
- Smoked Paprika: Sweet paprika can be used if you prefer less smokiness with a sweeter undertone.
- Sea Salt: Kosher salt is a good alternative.
- Sour Cream: Greek yogurt works well as a healthier, tangy substitute.
- Fresh Cilantro: Brings a burst of freshness and color. If cilantro isn't your thing, parsley can offer a similar fresh touch without the distinct cilantro flavor.
Tips & Tricks
- Go for Gold: Yellow potatoes are your best bet for this recipe because of their buttery texture.
- Spice it up: Don't shy away from adjusting the spices. Love a bit more heat? Throw in an extra dash of chili powder or a diced jalapeño to keep things interesting.
- Break it down: Using the back of your spoon to slightly crush the potatoes while they cook not only helps them absorb more flavor but also adds to the texture contrast with those crispy edges and fluffy centers.
- Customize your toppings: The sour cream (or Greek yogurt) adds a cool, tangy balance to the spices, but don't stop there. Feel free to top these beauties with anything from shredded cheese to chopped avocado or even a touch of lime zest.
- Cilantro lover or hater?: We know cilantro can be a bit divisive. If you're not a fan, fresh parsley or even diced green onions make great alternatives for garnishing without missing out on that pop of fresh flavor.
More Potato Recipes to Try
- Roasted Ranch Potatoes: These are an absolute weeknight go-to. Thanks to the ranch seasoning mix, they come out packed with flavor.
- Crockpot Cheesy Potatoes: Set it and forget it with this no-fuss, slow cooker wonder that turns simple spuds into a creamy, cheesy delight perfect for busy days.
- Loaded Mashed Potatoes: Takes the classic comfort food to new heights, adding all your favorite toppings for a ridiculously good side dish that's both hearty and indulgent.
- Skillet Potatoes: Get ready for some serious flavors with these crispy edged, tender centered potatoes, making a welcome change to your breakfast routine.
Mexican Smashed Potatoes
Ready to bring a fiesta to your dinner table in just under 30 minutes? These Mexican Potatoes are the answer to what's missing from your meal rotation. We're talking about crispy-on-the-outside, fluffy-on-the-inside potatoes tossed in vibrant spices and cooked to perfection.
Servings: 6
Calories: 95kcal
Ingredients
- 1 pound yellow potatoes washed and cut into discs
- 1 tablespoon avocado oil or coconut oil
- 2 medium white onions halved and sliced thin
- 2 poblano chili peppers peeled and seeded
- 1 teaspoon chopped garlic
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons fresh cilantro chopped
Instructions
- Place sliced potatoes into a saucepan and cover with water. Bring to a boil and cook for about 20 minutes, or until tender. Drain.
- Heat oil over medium high. Add potatoes, onion and chili peppers and cook for 12 minutes, using the back of your spoon to break apart the potatoes. Reduce heat to medium low and add garlic, cumin, paprika and salt. Stir for 2 minutes. Remove from heat and transfer to a bowl. Add yogurt or sour cream and mash with the back of a fork or a potato masher. Garnish with cilantro and serve warm.
Nutrition
Calories: 95kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 212mg | Potassium: 421mg | Fiber: 2g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 10.2mg | Calcium: 28mg | Iron: 0.9mg
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