Spicy Mexican-Style Street Potatoes (Printable)

Crispy potatoes with smoky spices, garlic, and lime

# What Goes In:

→ Potatoes

01 - 4 large potatoes, peeled and diced into 1/2-inch cubes

→ For Cooking

02 - 2 tablespoons vegetable oil

→ Spices & Seasonings

03 - 1 teaspoon salt
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1/4 teaspoon cayenne pepper

→ Aromatics & Finishing

08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh lime juice
10 - Fresh cilantro, chopped for garnish

# How to Make It:

01 - Pour vegetable oil into a large skillet and warm over medium heat until shimmering.
02 - Add diced potatoes to the hot skillet. Cook for 15 minutes, stirring occasionally, until golden brown and crispy on all sides.
03 - While potatoes cook, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper in a small bowl. Mix thoroughly.
04 - Sprinkle the spice mixture evenly over the crispy potatoes. Stir well to coat every piece thoroughly.
05 - Stir in minced garlic and continue cooking for 1-2 minutes until fragrant, stirring constantly to prevent burning.
06 - Remove skillet from heat. Drizzle fresh lime juice over the potatoes and toss to distribute evenly.
07 - Transfer potatoes to a serving dish. Scatter chopped fresh cilantro on top. Serve immediately while hot.

# Expert Advice:

01 -
  • The outside gets outrageously crispy while the inside stays fluffy and tender
  • The spice blend hits every note—smoky, earthy, and just enough heat to make things interesting
  • They come together in under 30 minutes but taste like something you waited all day for
02 -
  • Do not crowd your pan or the potatoes will steam instead of crisp—work in batches if you need to
  • Let the potatoes develop a deep golden crust on one side before flipping, that is where all the flavor lives
  • The garlic can go from fragrant to burned in seconds, so have your lime juice ready to go as soon as you add it
03 -
  • Cut your potatoes into uniform cubes so they cook at the same rate
  • Pat your diced potatoes dry with a paper towel before cooking for maximum crispiness
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