Mexican Potatoes (Papas a la Mexicana)

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.

Mexican Potatoes (papas a la Mexicana)

This recipe is so full of meaning for me and it reminds me of my grandpa who passed when I was just a pre-teen. He passed away from diabetes complications and he is one of the reasons I was inspired to become a dietitian. I knew I wanted to help people live long and healthy lives through nutrition. This recipe is healthy and can be made balanced, check out my nutrition section below to learn more.

I grew up eating Mexican potatoes at least once a week. They were a staple in our household and would often be eaten in a burrito, in the form of tacos, or as a side dish. My grandpa would always ask my mom to make these potatoes for him, they were his favorite, so I knew I had to learn this recipe from my mom.

When I watched my mom make these for the first time, I was absolutely shocked. The first thought that came to my head was, “How can something SO delicious be so easy to make?!”. I was mind-blown and I knew I had to share this recipe with you all. It’s so darn easy to make and you only need 5 ingredients:

Ingredients

• Potatoes: I recommend Yukon gold or Russet potatoes for this recipe to get the most authentic flavor. Make sure to dice it evenly into small cube-sized pieces. You want the cubes to be about 1/4 inch big.
• Onion: This recipe can use either a yellow or white onion. Avoid red onions or sweet onions.
• Tomatoes: I always use Roma tomatoes or tomatoes on the vine for the best results.
• Serrano pepper: Adds flavor and spice. If you don’t like spicy foods, choose a more mild pepper-like jalapeño.
• Oil: I like using avocado oil or canola oil. I don’t recommend using olive oil for this recipe as it has a lower smoking point. I don’t recommend leaving the oil out for this recipe.

Nutrition of Potatoes

Potatoes are one of the most widely consumed (starchy) vegetables in the world, known for their versatility and nutritional value. Despite their reputation in diet culture, potatoes are a nutrient-dense food that can be a healthy addition to your diet when prepared correctly. Let’s dive into the nutritional profile of potatoes and explore their health benefits. They are rich in vitamins, minerals, antioxidants, and dietary fiber, making them a valuable addition to a balanced diet! By choosing healthy cooking methods and watching portion sizes, you can reap the numerous health benefits that potatoes offer while enjoying their delicious taste and versatility.

If you’re watching your blood sugar be sure to pair your serving of potatoes with a good amount of protein, healthy fats, and non-starchy vegetables. For example, let’s make these Mexican potatoes balanced and diabetes-friendly:

• 1 cup of diced potatoes, 2-3 corn tortillas (carbs)
• Queso fresco, chick’n, or choice of protein
• Sour cream, avocado (fat)
• Onion, tomatoes, peppers (non-starchy veggies)

Tips for the best Mexican Potatoes

1. Dice your potatoes evenly so they cook evenly!
2. Use an oil with a high smoking point such as avocado or canola oil.
3. Avoid too much stirring while they cook.
4. Taste as you go and add salt al gusto, aka to taste.
5. Try different peppers. Serrano is my favorite but everyone is different. if you want a milder option try an Anaheim pepper or even a sweet bell pepper.

Tips for how to “dress up” your Mexican Potatoes:

• Add queso fresco or vegan cotija to them. SO GOOD!
• Add vegan sour cream or even some avocado to them.
• Serve them for breakfast with a side of egg chorizo or scrambled tofu.
• Make them as flautas or taquitos, crispy on the outside!
• Add them to quesadillas to add more flavor.

Give them a try!

I hope you try these Mexican Potatoes because I’m sure you’ll fall in love with them. They are so special to me and it feels like I am sharing a part of my heart with you all. Every time I eat these potatoes I think of my grandpa and I know how proud he would be knowing that I get to share it with you all. This is one of my favorite recipes on my blog so make sure to save it and share it with your loved ones. Food connects us all to our loved ones, memories, and our culture!

If you like these Mexican potatoes, I highly recommend trying out my recipe potato flautas. They are crispy rolled-up tacos stuffed with these Mexican potatoes and my creamy tofu cheese for extra protein. The combination of the creamy cheese and the flavorful potatoes wrapped in a crispy tortilla is drool-worthy!

More Delicious Mexican Recipes:

Sopa De Estrellitas (fideo soup)

Espagueti Verde Sauce (Poblano Sauce for Pasta)

Vegan Rajas Con Crema

Enfrijoladas

Mexican Potatoes (Papas a la Mexicana)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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

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Description

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.

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Ingredients

Scale 1x2x3x

Ingredients:

• 5–6 medium potatoes
• 1/2 medium onion
• 2 tomatoes
• 1–2 serrano peppers
• 2–3 tablespoons oil
• 1 tsp salt or to taste

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Instructions

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!

Notes

*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

Nutrition

• Serving Size: 1/2 cup