Mexican potatoes

Mexican potatoes

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(15 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
195
protein
5g
carbs
38g
fat
4g
saturates
1g
fibre
3g
sugar
3g
salt
0.06g

Ingredients

  • 800g potatoes, cut into cubes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ tsp mild chilli powder
  • ½ tsp paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • soured cream, to serve

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Method

  1. Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
  2. Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Recipe from Good Food magazine, April 2010

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Comments

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shrew_man's picture

It is a good idea to boil the potatoes in advance and let them dry before frying. They will fry much better that way.

babybex's picture
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did it for a dinner party, should of tried it before didn't think much of them

skerries's picture

Not really spicy enough for me!!

bettyboop141299's picture

Going to try these for tea tonight, with chicken quesidillas :P

zhagan's picture
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Yummy !! I added a little extra chilli.Is a great side dish

jogirl's picture
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this was really nice, but next time I would up the spices a little.

carrie30's picture
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Went down a treat with all the family. We squezzed a little lime juice on them too and it was lovely. Great little extra with our mexican themed meal.

kellyamua's picture

Making these tonight to go with my spicy chicken salad, fingers crossed I like them :)

thecherub's picture
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Loved this. We served it with the mexican steaks and the sizzled onions and peppers. I think I would take Hen's advice and chuck them in the oven at the end to crisp up next time - possibly even better that way!

santarosa's picture
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very easy to make- i added extra cumin and some salt when frying the potatoes - delicious - having the potaotes as a side dish to go with carnitas (slow roasted shredded pork) tortillas, sour cream, guacamole and salsa and with mexican rice for Fathers day treat!

yassmina's picture
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A new taste for potato.

juniorchef's picture

delicious recipe! definitely make again. anyone just thinking about this recipe should go for it!

masterchef1946's picture

going to try this recipe tonight , with chicken fajitas

rhianthomas1984's picture
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Delicious, low in calories and so easy! The soured cream works really well with the potatoes and would be lovely served with chicken. Great recipe, wouldn’t change a thing.

cupcakes25's picture
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Love it x

charlotte172's picture
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they were very nice could do with a bit more cooking time nice flavours and we accompinad them with chargrilled chicken yum!

hennas's picture
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Also, sprinkled with a little fresh coriander and chopped spring onion left over from the steak salsa!!

hennas's picture
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These were a great accompaniment to Seared steaks with Chimichurri salsa. Really fresh tasting and full of flavour!
I boiled the potatoes for just 2 mins and once coated in the spices, left them aside until my guests arrived. Popped them in the oven to crisp up while got everything else prepped. This was a great way to reduce the amount of oil used and ensure crispy potatoes with fluffy insides. Left in the oven right up until ready to serve. Got to enjoy time with my guests more this way instead of standing at the stove and sweating! Will def make again.

craiglamuffin's picture

Top tip about doing them in the oven. Much crispier. Nice one, thanks.

jburton's picture

Yum, these sound fab I think i will serve these with the Chilli Chicken fajitas also on the this site.

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