Description
Crispy Mexican potatoes offer a perfect blend of fluffy interiors and crunchy exteriors, infused with smoky-spiced flavor. A two-step cooking process ensures ideal texture and Mexican-inspired seasoning.
Ingredients
3 medium potatoes (Russet or Yukon Gold preferred)
2 tablespoons olive oil (or avocado/canola oil)
1 teaspoon cumin
1 teaspoon chipotle chili powder (or ancho/anocha chili powder)
1/4 teaspoon smoked paprika (or regular paprika)
1/4 teaspoon garlic powder
Salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Wash and scrub potatoes; cut into 1-inch cubes
Bring a pot of salted water to boil, add potato cubes, and par-boil for 5-6 minutes until just tender
Drain and pat completely dry with paper towels
Heat oil in a large nonstick skillet over medium-high heat
Add cumin, chili powder, paprika, and garlic powder to skillet, sauté for 30 seconds to bloom spices
Add potatoes to skillet, toss to coat evenly
Increase heat to high and cook for 15-20 minutes, tossing occasionally, until golden and crispy
Season generously with salt and pepper
Garnish with fresh cilantro if desired before serving
Notes
Drying potatoes thoroughly after boiling is crucial for crispiness
Spice blooming enhances flavor depth
For extra crunch, chill potatoes in the fridge for 10 minutes after par-boiling
- Prep Time: 15
- Cook Time: 30
- Category: Trend Recipes
- Method: Stovetop Roasting
- Cuisine: Mexican-inspired