Fried Mexican Potatoes

The flavor of these Fried Mexican Potatoes is irresistible! Crispy, perfectly cooked potatoes are mixed with fresh cilantro, a homemade Mexican seasoning, and a touch of butter, so they are bursting with flavor. They are the ultimate side dish, snack, or addition to your breakfast spread!

about these fried mexican potatoes

These fried crispy Mexican potatoes are the easiest side dish to whip up, and they do not skimp on the flavor.

A plateful of perfectly crispy, golden-brown potatoes combined with a homemade Mexican seasoning, fresh cilantro, and a touch of butter… It doesn’t get much better than that, really.

The star of the show here is, without a doubt, the crispy texture of these potatoes. They have a crunchy exterior that gives way to a fluffy and tender interior which is pure potato perfection.

Then there is the homemade seasoning which is a tasty blend of spices that infuses the potatoes with a burst of Mexican flavors. There’s a hint of heat, a touch of smokiness, and a depth of flavor that will have you making this recipe on repeat for your family.

With just a few basic ingredients and a simple cooking process, you can make this dish in no time. It’s a fantastic way to add a kick of flavor to your everyday potatoes and spice up your meals effortlessly.

Pair them with your favorite main dish, but also consider enjoying them as a snack or as an accompaniment to your breakfast spread! There’s literally no wrong time to eat a potato in our book.

what are mexican potatoes?

Mexican potatoes are crispy, flavorful, and oh-so easy to make. Sometimes you’ll see them as pan fried potatoes, and other times they are crispy roasted mexican potatoes made in the oven. This recipe makes them on the stovetop for the perfect texture!

Usually they are made with a homemade seasoning, which is exactly what I’ve created for this recipe. However, if you are in a pinch, you can always use taco seasoning if you have run out of any of the spices on the list.

ingredients

potatoes. I recommend using Yukon gold or red potatoes for this recipe. Select medium-sized potatoes, but they don’t all have to be the same size. You will be cutting them into pieces!

oil. Use your favorite frying oil, whether it is vegetable oil, canola oil, or peanut oil.

spices. You will need a combination of spices to season these potatoes. The recipe calls for ground cumin, ancho chili powder, smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

butter. I recommend using unsalted butter for this recipe. You can use salted butter, but you should cut back on the salt slightly as a result.

cilantro. Fresh cilantro is best for the recipe!

cheese. I recommend using finely grated parmesan reggiano. You could also use crumbled queso fresco or cojita cheese.

this recipe’s must haves

This recipe is very simple, so you don’t need too many tools to bring it together! You’ll need a chef’s knife, cutting board, and measuring spoons to prep the ingredients.

To cook the potatoes you will need a cast iron skillet with a tight-fitting lid. Use tongs to flip the potatoes as they cook.

here’s how to make fried mexican potatoes

fry potatoes

Heat up oil in a cast iron skillet over medium heat. Once shimmering, add potatoes cut-side down in a single layer. Season lightly with salt and pepper.

Cover and let cook for about 15 to 20 minutes. Do not touch the potatoes while they cook!

make seasoning

While the potatoes are cooking, add ground cumin, ancho chili powder, smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, and salt to a small bowl. Stir together to combine.

fry potatoes more

Uncover the skillet and flip the pieces so the other cut side is down. Increase the heat to medium-high heat and cook uncovered until golden brown. This will take another 5 to 10 minutes.

finish

Add butter, seasoning, and cilantro. Stir to combine and cook another minute until butter is melted.

Remove from heat and taste. Season with salt and pepper, if desired. Add to a serving platter and top with cheese. Serve!

tips and ideas

cut potatoes evenly. Make sure that you cut the pieces into even 1-inch chunks. By making them all the same size, you ensure that they will cook at the same rate. This means you won’t have any potatoes that are overdone or underdone as a result!

if you don’t have a cast iron skillet… you can use a nonstick large skillet, but be sure to use half the amount of oil. A cast iron skillet is preferred as nonstick skillets can’t get as hot and therefore won’t give you the ideal result.

leave enough space. Do not overcrowd the skillet! This is the key to getting a perfectly crisp piece of potato.

More delicious potato recipes to try: Garlic Butter Oven Roasted Potatoes and Carrots | Cheesy Bacon Hasselback Sweet Potatoes | Instant Pot Mashed Potatoes | Smashed Sweet Potatoes

what potatoes are best to use for this recipe?

I recommend using either Yukon gold or red potatoes for this recipe. They are softer and cook faster than russet potatoes, for example. This means that you don’t have to boil the potatoes before cooking them, cutting out time that can be spent doing other things (ideally relaxing!).

can I double the amount to serve more people?

You definitely can! If you do, remember to either use a very large pan or two pans to cook it all at the same time. You can also keep the potatoes warm in the oven (see the answer to the next question for details) if you only have one standard size skillet to cook them in!

is this a good recipe to make ahead of time?

I recommend serving this recipe as soon as it comes off the stove for the best results! However, you can make these and place them on a baking sheet (before adding the cheese!) to keep warm in the oven. Set the oven to about 200˚F and let them sit in the oven for up to 30 minutes.

I would not keep them warm in the oven for longer than this, as it will end up cooking the potatoes further.

do I have to boil the potatoes before frying them?

No, for this recipe you do not! I know there are a lot of theories out there for the crispiest potatoes, but with this type of potato in small 1-inch chunks, it’s not necessary. Just make sure to follow the instructions well to get the crispiest result!

why won’t my fried potatoes get crispy?

If your fried potatoes aren’t getting crispy, there are a few things that could be the culprit.

First, you may be overcrowding the pan. If you overcrowd the pan, the potatoes don’t have enough room to breathe and get crispy. By piling them up, they will end up steaming, instead of frying.

Second, you might be using the wrong pan. A cast iron skillet is the best pan to use for crispy potatoes as it maintains the heat required to fry the potatoes.

Third, you could be moving the potatoes too much. Do not touch the potatoes for the first 15 to 20 minutes! This is essential to getting the potatoes perfect browned in the hot oil.

Need more inspiration for flavorful sides? Check out my side dish recipes page!

what to serve with fried mexican potatoes

These mexican potatoes go with so many different dishes. Honestly, you can serve them whenever you feel like serving potatoes, whether that’s a side for dinner or to pair up with your eggs and bacon in the morning for breakfast.

Here are some of my favorite mains to serve with these potatoes:

Grilled chipotle lime flank steak is spicy and bright, served with a creamy avocado salsa. If you want to make individual steaks, a grilled new york strip steak is a personal favorite of ours.

A juicy herb roasted chicken is always a star to serve with potatoes! Add a salad and you’ve got a full meal. You could also make a whole smoked chicken rubbed with bbq chicken rub!

Fire up the grill and make these steak fajita foil packets! The potatoes are a nice side for the steak and veggies.

Grilled salmon is a heartily spiced fish that’s simple to make. Perfect for summertime!

Also, pro tip for any leftover potatoes – reheat them for lunch! Top with leftover chicken or steak (like the carne asada steak from these nachos), cheese, and whatever else you like to put on your nachos. I LOVE potato nachos, so this is just a home run for me if you have any leftovers the next day.

You can even serve these potatoes for breakfast! We like to pair them with an egg dish like a fluffy cast iron frittata.

how to store

Store. Cool leftover fried potatoes to room temperature. Store in an airtight container in the refrigerator. They will be good for up to 4 days.

Reheat. Place on a baking sheet and cook for 10 minutes at 400˚F to restore the crispy texture. If you don’t mind losing the crunch, you can simply reheat in the microwave.

Freeze. I do not recommend freezing them as they will not taste nearly as good.

more delicious mexican-inspired recipes

For a comforting meal, check out this layered short rib mexican skillet pie. The chipotle short ribs are oh-so tender!

Mexican arancini are my twist on the Italian classic with some Latin flair! You won’t be able to stop at just one.

Finally, if you make this easy mexican potatoes recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!