Mexican Potatoes

10 minutes
to prep

20 minutes
to cook

 2–3 servings

About this Recipe

These potatoes come together quickly and have a delicious kick of spice from the serrano peppers.

Recipe by: Richard Támez
Photos by: Katya Galbis


  • 1/3 cup vegetable oil
  • 2 medium Idaho potatoes, peeled and diced small
  • 1/3 white onion, small dice
  • 3 medium serrano peppers, de-seeded and minced
  • 1 medium tomato, medium dice
  • Salt, to taste
Lao-Style Pho

Step-by-Step Instructions

Step 1

Heat the vegetable oil on medium heat in a large frying pan.

Step 2

Pan fry the potatoes for about 10-15 minutes, or until golden brown.

Step 3

Remove the potatoes and place on paper towels to drain excess oil. Lightly salt potatoes to taste.

Step 4

Using the remaining oil in the frying pan, sauté onion and serrano peppers on medium heat, stirring frequently.

Step 5

Pat diced tomatoes with paper towels to remove excess liquid.

Step 6

Once the onions become translucent, add in the chopped tomato and lightly salt the mixture (about a teaspoon). Stir constantly for about 2-3 minutes.

Step 7

Add the fried potatoes back into the pan with the mixture and stir on medium heat for about 2 minutes.

Step 8

Serve and enjoy!