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:
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!