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 potato tacos on a beige plate.

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:

mexican potato ingredients on a white backdrop.

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.

a pan of mexican potatoes on the stove.

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

Print
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mexican potato tacos on a beige plate.

Mexican Potatoes (Papas a la Mexicana)


  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 56 1x
  • Diet: Vegan

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.


Ingredients

Scale

Ingredients:

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

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.

  • Category: Breakfast
  • Method: Stove
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/2 cup

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

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