Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- Optional toppings: sliced jalapeños, shredded cheese, sour cream
Instructions
- Begin by peeling and cutting the potatoes into evenly sized cubes. This ensures they cook uniformly and become crispy on the outside while remaining tender inside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant and slightly softened.
- Add the diced potatoes to the skillet. Toss everything together to coat the potatoes with spices and aromatics. Cook, stirring occasionally, for about 15-20 minutes until golden brown and crispy. Cover if needed to help cook through.
- Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and black pepper over the potatoes. Mix well. Once cooked, remove from heat, squeeze fresh lime juice over the top, and garnish with chopped cilantro and optional toppings like jalapeños or cheese.
Notes
- Use russet or Yukon potatoes for optimal crispiness.
- Adjust the spice levels to suit your taste—add more chili powder or hot sauce for extra heat.
- Experiment with toppings like avocado slices or pickled jalapeños for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg