Mexican potatoes
Discover the vibrant flavors of Mexican Potatoes with this easy recipe featuring tender potatoes, zesty canned tomatoes, and a hint of chili powder. Topped with melted Parmesan cheese and fresh coriander leaves, it's the perfect savory side dish to spice up any meal!
- 25 Apr 2025
- Cook time 45 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
Mexican Potatoes are a delicious and flavorful way to enjoy a culinary fusion between classic potato dishes and vibrant Mexican spices. Perfect as a side dish or a main course, this recipe combines tender potatoes with rich tomatoes, aromatic garlic, and a hint of chili heat. By following the steps below, you can create a crowd-pleasing dish that's both easy to make and packed with robust flavors.
Ingredients:
Instructions:
- Start by peeling the potatoes. Once peeled, cut them into even-sized cubes for uniform cooking.
- Place a large pot filled with water over high heat and bring it to a boil.
- Once boiling, add a pinch of salt and the cubed potatoes.
- Reduce the heat to medium and cook the potatoes for about 10-12 minutes or until they are tender but not falling apart. Use a fork to check doneness.
- Drain the potatoes in a colander and set aside.
- In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat until the butter is melted and combined with the oil.
- Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and golden, being careful not to burn it.
- Add 1 teaspoon of chili powder to the skillet and stir to combine with the garlic.
- Pour in the two cans of canned tomatoes (including the juice) into the skillet.
- Stir well to combine all the ingredients.
- Let the mixture simmer on medium-low heat for about 5-7 minutes until it thickens slightly and the flavors combine.
- Add the cooked and drained potatoes into the skillet with the tomato mixture.
- Gently stir to ensure all the potato cubes are coated evenly with the sauce.
- Let the mixture cook together for an additional 5 minutes on low heat, allowing the potatoes to absorb some of the flavors.
- Sprinkle 1 cup of grated Parmesan cheese over the top of the potatoes.
- Stir gently to incorporate the cheese, allowing it to melt into the tomato sauce and coat the potatoes.
- Once the cheese is fully melted and the potatoes are well-coated, remove the skillet from the heat.
- Sprinkle 1/4 cup of freshly chopped coriander leaves over the top for a burst of fresh flavor.
- Give a final gentle stir to combine.
- Serve the Mexican potatoes hot as a delicious side dish or a main course. Enjoy!
Tips:
- Choose the right potatoes: For an optimal texture, use waxy or all-purpose potatoes. They hold their shape better while cooking.
- Uniform cuts: Cutting the potatoes into even pieces ensures they cook evenly. Aim for similar-sized chunks for the best results.
- Preheat ingredients: Allowing the olive oil and butter to heat properly before adding garlic and spices releases maximum flavor from the ingredients.
- Layering flavors: Add the garlic and chili powder before the tomatoes to allow the spices to infuse the oil, enhancing the overall taste of the dish.
- Grate your own cheese: For better melting and flavor, grate parmesan cheese from a block instead of using pre-grated cheese.
Once you've followed these steps, you'll have a pan of delicious Mexican Potatoes ready to delight your taste buds. The combination of tender potatoes, zesty tomatoes, and the kick of chili powder create an irresistible dish. Garnishing with fresh coriander not only adds a pop of color but also enhances the flavor profile. Enjoy these flavorful potatoes as a savory side or a hearty main dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 7g | 19% |
| Sugar 5g | 5% |
| Fat | |
| Fat 11g | 13% |
| Saturated 3.95g | 13% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 36mg | 7% |
| Vitamin B1 0.94mg | 78% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 3.19mg | 20% |
| Vitamin B6 0.79mg | 46% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.18ug | 8% |
| Vitamin C 54mg | 63% |
| Vitamin E 1.21mg | 8% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.31mg | 34% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 1150mg | 34% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 1.39mg | 13% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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