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

  1. Heat the vegetable oil on medium heat in a large frying pan.
  2. Pan fry the potatoes for about 10-15 minutes, or until golden brown.
  3. Remove the potatoes and place on paper towels to drain excess oil. Lightly salt potatoes to taste.
  4. Using the remaining oil in the frying pan, sauté onion and serrano peppers on medium heat, stirring frequently.
  5. Pat diced tomatoes with paper towels to remove excess liquid.
  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.
  7. Add the fried potatoes back into the pan with the mixture and stir on medium heat for about 2 minutes.
  8. Serve and enjoy!