Ingredients
Scale
For the Potatoes:
- 2 lbs Yukon Gold potatoes, cut into ½-inch cubes
- 3 tablespoons vegetable oil or avocado oil
- 1 large white onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
For the Spice Blend:
- 2 tablespoons Mexican chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For Garnish:
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 jalapeño, thinly sliced (optional)
- Queso fresco for serving (optional)
- Mexican crema for drizzling (optional)
Instructions
- Prep the Potatoes:
- Cube potatoes and soak in cold water for 15 minutes
- Drain and pat completely dry with paper towels
- Mix all spice blend ingredients in a small bowl
- Start Cooking:
- Heat oil in a large cast-iron skillet over medium-high heat
- Once oil is shimmering, add dried potatoes in a single layer
- Cook undisturbed for 4-5 minutes until golden brown
- Flip and cook another 4-5 minutes
- Add Aromatics:
- Add onions and bell peppers to the skillet
- Cook for 5 minutes, stirring occasionally
- Add minced garlic and spice blend
- Cook for another 1-2 minutes until fragrant
- Finish and Serve:
- Cover skillet and reduce heat to medium-low
- Cook 5-7 minutes until potatoes are tender
- Remove from heat and toss with fresh cilantro
- Serve hot with lime wedges and optional toppings
Notes
- For extra crispy potatoes, don’t skip the soaking step!
- Work in batches if needed – overcrowding the pan prevents proper browning
- Make ahead: Prep vegetables and spice mix the night before
- Store leftovers in an airtight container for up to 3 days
- Reheat in a hot skillet (avoid microwave) for best texture