Mexican potatoes

Mexican potatoes

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(17 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4
Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal195
  • fat4g
  • saturates1g
  • carbs38g
  • sugars3g
  • fibre3g
  • protein5g
  • salt0.06g
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Ingredients

  • 800g potato, cut into cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • ½ tsp mild chilli powder
  • ½ tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp cayenne pepper
  • soured cream, to serve

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.

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Comments (22)

nicyooyak's picture
5

Fantastic I made this for a party of 6 and complimented with homemade Chipotle Chicken, chipotles are easy to buy online, simply reconstitute them by adding boiled water.

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
1.25

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
4

Yummy !! I added a little extra chilli.Is a great side dish

jogirl's picture
4

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

carrie30's picture
5

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
4

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
4

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
5

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
5

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.

charlotte172's picture
3

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
5

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

hennas's picture
5

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.

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