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
Ingredients
- 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
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!
Spanish