Spicy Mexican Street Potatoes (Print Version)
Potatoes sautéed in chile sauce with tomatoes and onion, topped with cilantro and lime.
# Ingredients:
→ Main Ingredients
01 -
2 pounds potatoes, peeled and diced
02 -
2 to 3 tablespoons vegetable oil
03 -
1 to 2 jalapeños or green chiles, deseeded and chopped
04 -
3 to 4 garlic cloves
05 -
3 to 4 ripe tomatoes, chopped, or 1 can diced tomatoes (14 ounces)
06 -
1 small red onion, diced
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Fresh lime juice, optional
10 -
Fresh cilantro, chopped, for garnish
# Steps:
01 -
Heat oil in a large skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, until lightly browned and nearly tender, about 10–12 minutes.
02 -
While potatoes cook, blend jalapeños, garlic cloves, tomatoes, and a small splash of water until smooth to create a chile sauce.
03 -
Incorporate diced red onion into the potatoes and cook for 2 to 3 minutes until softened.
04 -
Pour the prepared chile sauce over the potatoes. Stir thoroughly so all potatoes are coated.
05 -
Continue cooking, stirring occasionally, for 5 to 7 minutes or until the sauce thickens and adheres to the potatoes.
06 -
Adjust seasoning with salt and pepper to taste. Squeeze fresh lime juice over the dish, if using. Garnish with chopped cilantro and serve hot.
# Notes:
01 -
For a milder preparation, remove seeds from chiles before blending. Adjust the level of heat to your preference.