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mexican potato tacos on a beige plate.

Mexican Potatoes (Papas a la Mexicana)

  • Author: Anna Rios
  • Total Time: 25 minutes
  • Yield: 5-6 1x
  • Diet: Vegan


Mexican Potatoes are simple but incredibly flavorful and satisfying. Super easy diced potatoes pan-fried with tomato, onion, and Serrano peppers. It’s one of those dishes that once you try once, you’ll be making again and again.




  • 56 medium potatoes
  • 1/2 medium onion
  • 2 tomatoes
  • 12 serrano peppers
  • 23 tablespoons oil
  • 1 tsp salt or to taste


  1. Peel potatoes and then dice them into even 1/4 inch cube-sized pieces.
  2. Dice tomatoes, onion, and Serrano peppers.
  3. Turn a large pan on medium heat and add oil. Once hot, add diced potatoes to the pan and begin cooking while stirring every 1-2 minutes.
  4. After about 8-10 minutes, try a potato cube to see if it is soft/cooked. Once potatoes are almost cooked, add onions, tomatoes, and pepper.
  5. Cook for an additional 4-5 minutes until tomatoes cook down and give the potatoes a nice reddish color. Turn pan off and set aside.
  6. Serve potatoes with tortillas as tacos or in a white flour tortilla as a burrito. Add queso fresco or sour cream and enjoy!


*I’ve never made these without oil, my mom says it’s a must for this recipe so I listen to mom.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Breakfast
  • Method: Stove
  • Cuisine: Mexican


  • Serving Size: 1/2 cup

Keywords: mexican potatoes, papas a la mexicana, easy vegan potatoes