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

Description

This easy Mexican potatoes recipe transforms a standard side dish into a vibrant main course. The potatoes are simmered in savory spices and finished with a creamy, zesty homemade tomatillo-avocado crema, offering a delicious flavor and texture contrast.

Ingredients

Scale

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

Instructions

Roast Tomatillos and Pepper: Preheat oven to 400°F (200°C). Arrange tomatillos and serrano pepper on a baking sheet. Roast for 15-20 minutes, or until softened and lightly charred.
Prepare Crema: Transfer roasted tomatillos and serrano pepper to a blender. Add avocado flesh, 0.25 cup cilantro, lime juice, 0.25 cup water or broth, and salt. Blend until completely smooth and creamy. Set aside.
Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened. Add minced garlic and diced jalapeño and cook for 1-2 minutes until fragrant.
Add Potatoes, Spices, and Tomatoes: Add diced potatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes until lightly browned. Stir in diced tomatoes, cumin, oregano, paprika, salt, and pepper. Cook for 2 minutes.
Simmer Potatoes Until Tender: Pour in 0.5 cup vegetable broth. Bring to a gentle simmer, cover, reduce heat to low, and cook for 15-20 minutes until potatoes are completely tender.
Swirl in Crema: Remove the lid and stir half of the prepared crema into the potato mixture. Cook, uncovered, for 2-3 minutes to allow flavors to meld.
Garnish and Serve: Serve warm, drizzled with the remaining crema and garnished with fresh cilantro and lime wedges.

Notes

Use uniform cubes for even cooking. Store leftover crema by pressing plastic wrap directly onto the surface to prevent oxidation. Freezing is not recommended for this dish.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish, Main Course
Method: Skillet, Roasting
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 5 g
Sodium: 300 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9.5 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: Mexican, Potatoes, Skillet, Vegetarian, Tomatillo, Avocado, Side Dish, Weeknight Meal