Description
Crispy, golden potato cubes tossed with smoky Mexican spices, sautéed peppers and onions, and finished with gooey melted cheddar, fresh cilantro, and a squeeze of lime for brightness. A comforting, crowd-pleasing side or hearty brunch star.
Ingredients
Scale
- 2 pounds Russet potatoes, diced into small cubes
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
- Bring a large pot of salted water to a boil. Par-boil the diced Russet potatoes for about 5 minutes until they are just slightly tender but still hold their shape. Drain and spread on a towel to dry.
- Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- Add the par-boiled potatoes to the hot skillet in a single layer and cook, without crowding the pan, until golden brown on the bottom, about 4 to 6 minutes. Flip and brown the other sides to form a crispy crust.
- Add the diced onion, red bell pepper, and chopped jalapeño to the skillet with the potatoes. Continue to cook, stirring occasionally, until the vegetables are softened and the potatoes are evenly crisped, about 6 to 8 minutes.
- Stir in the minced garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 to 2 minutes until the spices are fragrant and well distributed.
- Sprinkle 1 cup shredded cheddar cheese evenly over the hot potatoes and vegetables. Cover the skillet and let rest for 1 to 2 minutes until the cheese is melted and gooey.
- Remove the cover, drizzle 1 tablespoon lime juice over the dish, and scatter 1/4 cup chopped fresh cilantro on top. Serve immediately while hot and melty.
Notes
- Use starchy potatoes like Russets for the crispiest exterior and fluffy interior.
- Dry the potatoes thoroughly after par-boiling to avoid sogginess when frying.
- Do not overcrowd the skillet, work in batches if needed to maintain crispness.
- For extra smokiness, substitute 1/4 teaspoon chipotle powder for part of the chili powder.
Nutrition
- Serving Size: 1 cup (about 200 g)
- Calories: 320
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Cheesy Mexican Home Fries, home fries, cheesy potatoes, Mexican breakfast, skillet potatoes, brunch side, crispy potatoes