Mexican Potatoes
Spicy and flavorful Mexican potatoes, perfect as a side dish or a vegetarian main course.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lb Russet Potatoes Peeled and cubed
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 can Diced Tomatoes (14.5 oz), undrained
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 0.5 tsp Smoked Paprika
- 0.25 tsp Cayenne Pepper Optional, for extra heat
- 2 tbsp Olive Oil
- 0.5 cup Water
- Salt To taste
- Pepper To taste
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add cubed potatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat the potatoes with the spices.
- Pour in diced tomatoes and water. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until potatoes are tender.
- Season with salt and pepper to taste. Serve hot.
Notes
Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt for a cool and creamy touch.