Mexican Potatoes Recipe With Roasted Tomatillo And Avocado Crema Swirl

Name: mexican potatoes recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 lbs Yukon Gold or Russet potatoes, peeled and diced into 0.6 inch cubes; 2 tbsp vegetable oil; 1 large white onion, finely chopped; 3 garlic cloves, minced; 1 jalapeño pepper, deseeded and finely diced; 1 tsp ground cumin; 0.5 tsp dried Mexican oregano; 0.25 tsp smoked paprika; 1 can (14.5 oz) diced tomatoes, undrained; 0.5 cup vegetable broth; 4-5 medium tomatillos, husked and rinsed; 1 medium avocado, pitted and scooped; 1 medium serrano pepper; 0.25 cup fresh cilantro leaves; 2 tbsp fresh lime juice; 0.25 cup water or vegetable broth; Salt and black pepper to taste; Fresh cilantro and lime wedges, for garnish

I’m always looking for ways to make simple sides more exciting, especially when feeding my family on a busy weeknight. This easy Mexican potatoes recipe takes a standard potato side and transforms it into a vibrant, flavorful main dish or hearty side with a creamy, vibrant sauce. Forget boring boiled potatoes; these skillet potatoes are simmered in savory spices and finished with a bright, homemade tomatillo-avocado crema. The combination of warm, comforting potatoes and the cool, zesty crema creates an irresistible flavor and texture contrast. It’s a family-friendly dish that works perfectly as a filling side for tacos or as a centerpiece for your next meatless Monday. We’ll show you how to easily roast the tomatillos and create the creamy swirl that makes this recipe truly special.

Ingredients

Potatoes: 900 g (2 lbs) Yukon Gold or Russet Potatoes, peeled and diced into uniform 1.5 cm (0.6 inch) cubes. Use Yukon Golds for their buttery flavor and texture that holds up well during simmering, or Russets for a fluffier result. Ensure uniform cubes for even cooking.
Vegetable Oil and Aromatics: You’ll need 30 ml (2 tablespoons) vegetable oil for sautéing. A large white onion (finely chopped) provides the base sweetness, and 3 minced garlic cloves add depth.
Spices and Heat Base: This easy Mexican potatoes recipe relies heavily on a vibrant spice blend. You’ll need 1 teaspoon ground cumin, 1/2 teaspoon dried Mexican oregano, and 1/4 teaspoon smoked paprika for a warm, earthy flavor profile. Add a finely diced jalapeño pepper (deseeded for less heat) to build a pleasant warmth; adjust quantity to family preference.
Canned Diced Tomatoes and Vegetable Broth: A 400 g (14.5 oz) can of diced tomatoes (undrained) provides essential moisture and acidity for simmering the potatoes. 120 ml (1/2 cup) vegetable broth helps create a light sauce and ensures the potatoes cook fully without scorching.
Roasted Tomatillo and Avocado Crema Ingredients: For the crema base, you’ll need 250 g (4-5 medium) tomatillos (husked and rinsed) and 1 medium avocado (pitted and scooped). A medium serrano pepper (stems removed, seeds optional for heat) and 60 ml (1/4 cup) fresh cilantro leaves create the vibrant flavor.
Water and Seasoning: Use 30 ml (2 tablespoons) fresh lime juice and 60 ml (1/4 cup) water or extra vegetable broth to thin the crema to a drizzling consistency. Salt and freshly ground black pepper to taste for both the potatoes and the crema.
Garnishes: Fresh cilantro, roughly chopped, adds a final layer of freshness. Lime wedges provide a zesty finish for serving.

Instructions

Prepare the Roasted Tomatillo and Serrano Pepper Crema Base
Preheat your oven to 200°C (400°F). Arrange the husked and rinsed tomatillos and the serrano pepper on a baking sheet. Roast for 15-20 minutes, or until the tomatillos are softened and slightly charred and the serrano pepper is tender. Roasting enhances the tomatillos’ natural sweetness and mellows the serrano’s raw heat, adding complexity to the final sauce.
Blend the Crema and Set Aside
Once roasted, transfer the tomatillos and serrano pepper (stems removed) to a blender. Add the avocado flesh, 60 ml (1/4 cup) fresh cilantro leaves, lime juice, 60 ml (1/4 cup) water or vegetable broth, and a pinch of salt. Blend until completely smooth and creamy. Taste and adjust salt if needed; the crema should be bright and tangy to contrast the potatoes. Set the Roasted Tomatillo and Avocado Crema aside; it can be made a few hours ahead and stored in the fridge. For a quick shortcut on busy nights, I sometimes blend the crema while the potatoes are simmering.
Sauté Aromatics in Skillet
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped white onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and diced jalapeño, and cook for another 1-2 minutes until fragrant, being careful not to let the garlic burn. Sautéing until translucent ensures the onions are soft and sweet, preventing a crunchy texture in the final dish.
Add Potatoes, Spices, and Tomatoes
Add the diced potatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes, allowing the potatoes to lightly brown on the edges. Stir in the diced tomatoes (undrained), ground cumin, dried Mexican oregano, smoked paprika, salt, and black pepper. Cook for 2 minutes, stirring to coat the potatoes evenly with spices, allowing the flavors to bloom. This makes a great base for a quick, family-friendly Mexican potatoes side dish.
Simmer Potatoes Until Tender
Pour in the 120 ml (1/2 cup) vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes. Check for doneness by piercing a potato cube with a fork; it should be completely tender with no resistance. If the liquid reduces too quickly before the potatoes are tender, add a small splash more broth or water and continue cooking.
Swirl in the Avocado Crema
Remove the lid. Stir about half of the prepared Roasted Tomatillo and Avocado Crema into the potato mixture, swirling it gently to combine and infuse the potatoes with its vibrant flavor and creamy texture. Cook, uncovered, for an additional 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken. Avoid high heat at this stage, as boiling the crema can dull its bright color and flavor.
Garnish and Serve Warm
Transfer the creamy Mexican potatoes to a warm, rustic ceramic serving platter or individual shallow bowls. Generously drizzle the remaining Roasted Tomatillo and Avocado Crema over the top, letting it pool and streak across the potatoes. Scatter the roughly chopped fresh cilantro over the dish and arrange lime wedges on the side for a vibrant, fresh garnish. This Mexican potatoes recipe provides a hearty and flavorful experience for a healthy family meal.

Pairing Suggestions for Mexican Potatoes

These creamy Mexican potatoes are versatile enough to serve alongside many dishes or to stand alone as a complete vegetarian main course. I often serve a large portion on a platter with a side salad for a simple, satisfying weeknight dinner.

As a Filling Side: Serve these warm, creamy potatoes alongside simple grilled chicken breasts or pan-seared steak for a hearty, complete meal.
For Tacos and Burritos: These mexican potatoes make an excellent filling for vegetarian tacos or burritos, especially when paired with black beans or scrambled eggs for a breakfast burrito.
Alongside Eggs: Use these as a substantial side for huevos rancheros or simply top with a fried egg and extra avocado slices for a comforting weekend breakfast or brunch.
As a Base: Spread the potatoes on a platter and top with grilled shrimp or flaky white fish for an elevated, restaurant-style presentation.

Recipe Variations and Swaps

To adjust this mexican potatoes recipe for different dietary needs or preferences, consider these easy kitchen swaps.

Make it Healthier: To reduce oil, lightly mist the potatoes with oil spray before adding them to the skillet and sauté over medium-low heat to avoid sticking.
Add Protein: For a complete meal, add pre-cooked shredded chicken (about 1.5 cups) or 1 cup of black beans to the skillet during step 4.
Adjust the Heat: If you prefer less spice, remove all seeds from the jalapeño and serrano pepper. For more heat, keep the seeds in or add a pinch of cayenne pepper with the spices.
Crema Swaps: If tomatillos are hard to find, you can substitute 1 large green tomato (unripe tomato) for a similar tart flavor, or use pre-made salsa verde as a shortcut.

Making Ahead and Storing

Preparing the Crema: The tomatillo-avocado crema can be prepared up to 1 day in advance. To prevent browning, store it in an airtight container with a piece of plastic wrap pressed directly onto the surface to block air.
Storing Leftovers: Store leftover cooked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Freezing: Freezing is not recommended for this dish. The texture of the potatoes becomes grainy and the avocado crema separates after thawing.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use red potatoes, but they tend to be waxier and don’t absorb the flavors quite as well as Yukon Golds or Russets. Avoid new potatoes or fingerlings as they can get mushy in this mexican potatoes recipe.

Can I make this in an Instant Pot or slow cooker?

We recommend the skillet method for the best texture and flavor development. A pressure cooker will overcook the potatoes quickly, and a slow cooker won’t get the browning needed on the edges. I find that a good sear on the initial potato cubes makes all the difference in flavor for this recipe.

My crema turned brown, what did I do wrong?

This is likely due to oxidation from air exposure. To prevent this, ensure you cover the crema tightly with plastic wrap pressed directly against the surface when storing. The lime juice in the recipe helps slow down browning.

How do I make this dish vegetarian or vegan?

This recipe for creamy mexican potatoes is already vegetarian (using vegetable broth). To make it vegan, ensure you use vegetable broth instead of chicken broth. The recipe contains no dairy.

Can I air fry the potatoes instead of using the skillet?

You can air fry diced potatoes (10-15 minutes at 400°F/200°C, flipping halfway) and then combine them with the sautéed aromatics and sauce ingredients. This provides a crispier texture for the potatoes.

What if I don’t like avocado in the crema?

You can skip the avocado and create a simple roasted tomatillo crema. The avocado adds a creamy texture, so you may need to reduce the water slightly or add a splash of plain yogurt to achieve a similar thickness.

Conclusion

These creamy Mexican potatoes are a hearty and flavorful side dish that truly shines thanks to the bright, fresh tomatillo-avocado crema. Pin this family-friendly recipe now and plan to make it this week for a simple yet satisfying weeknight dinner.