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)

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 dang easy to make and you only need 5 ingredients:

Ingredients

Potatoes: I recommend using russet or Yukon gold 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: You can use either a yellow or white onion for this recipe. Avoid red onion 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.

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!

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 from 1 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

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