Ingredients
Scale
- 4 large easy Mexican potatoes, washed and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Juice of 1 lime
- Optional toppings: sour cream, salsa, shredded cheese
Instructions
- Rinse and dice the potatoes, and pat them dry.
- Heat olive oil in a skillet over medium heat and add the diced potatoes, cooking for 10-12 minutes until golden brown.
- Sprinkle smoked paprika, cumin, chili powder, salt, and pepper over the potatoes, stirring well and cooking for another 5 minutes until tender.
- Remove from heat, squeeze lime juice, and garnish with cilantro. Add optional toppings if desired.
- Serve hot alongside your favorite Mexican dishes or grilled meats.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet to restore crispiness, but avoid freezing to maintain texture.
- Customize with jalapeños, cheese, or other toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg