Papas con Chile y Limón
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 servings
Country of Origin
Mexico
Description
Crispy skillet-fried potato cubes tossed with smoky ancho chili powder, garlic, cumin, and finished with a squeeze of tangy fresh lime juice.
Presentation & How It's Eaten
Served piping hot in a bowl garnished with chopped cilantro. Eaten as a breakfast or dinner side dish alongside scrambled eggs, chorizo, or carne asada.
Ingredients
4 medium Yukon Gold or red potatoes, cut into 1/2-inch cubes
3 tbsp vegetable oil or lard
1 tsp Ancho chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
Salt and black pepper, to taste
Step-by-Step Directions
Parboil Potatoes: Place cubed potatoes into a pot of salted cold water. Bring to boil and cook for 5 minutes (just until slightly softened). Drain thoroughly.
Crisp in Skillet: Heat oil or lard in a large heavy skillet (preferably cast iron) over medium-high heat. Add drained potatoes in a single layer.
Sear: Cook without disturbing for 5 minutes until bottoms turn golden and crisp. Flip and cook for another 8–10 minutes, stirring occasionally, until crisp and cooked through.
Season: Reduce heat to low. Sprinkle chili powder, garlic powder, cumin, oregano, salt, and pepper over potatoes. Toss for 1 minute until spices smell fragrant.
Finish: Drizzle with fresh lime juice, sprinkle with fresh cilantro, and serve hot.
Optional
Add Chorizo: Fry 3 oz of Mexican chorizo in skillet before adding parboiled potatoes for spicy Papas con Chorizo.
Cooking Tips
Dry Thoroughly: Ensure parboiled potatoes dry completely before entering hot oil so skin crisps rather than steams.
Nutrition Facts
(Estimated per serving, based on 4 servings)
Calories: ~190 kcal
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 280mg
Total Carbohydrates: 23g
Dietary Fiber: 3g
Sugars: 1g
Protein: 3g
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