Name: Spicy Mexican Skillet Potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Baby potatoes - 500 gms; Lime or Lemon juice - 2 tsp; Cilantro / Coriader leaves - 1 tsp; Oil - 2 tbsp; Salt - 1 tsp or to taste; Cumin powder - 1 tsp; Oregano (dry - 1 tsp); Garlic Powder - 1/2 tsp; Fancy Paprika / Kashmiri Lal Mirch - 1 tsp; Cayenne Pepper / Lal Mirch - 1/4 tsp or to taste

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Spicy Mexican Skillet Potatoes

Spicy Mexican Skillet Potatoes is calling your name for the Labor Day long weekend party. You don’t believe me? Well you have to try it to know what I am saying. 🙂

Labor Day is a public holiday, celebrated on the 1st Monday of September, in America. It honors the American Labor Movement and the contributions that workers have made to the strength, prosperity and well being of the country. [1]

Labor Day weekend also marks the official end of the summer. This holiday has been celebrated since 1894, when it was declared a federal holiday. [1]

That was the theoretical part of the Labor Day weekend. The fun part is that the Labor Day weekend means party and more party. Yesss… you got it! Americans sure know how to translate a long weekend into a fun weekend.

Barbecues, Park picnics, Back yard get togethers are a common scene over the long weekend. I am hosting one and going to another. Yippeee 😀

Spicy Mexican Skillet Potatoes

Potato is a star ingredient in the outdoor parties. Grilled potatoes, potato salad, baked potatoes are some of the few varieties that often appear on the party table.

Mexican cuisine is the next cuisine to Indian on my list of choice. The spices, the textures, the flavors, the aroma and the technique of Mexican cuisine is akin to Indian cuisine. Heat of the food from both the cuisines is what gets me.

Therefore, I combined potatoes and Mexican flavors to create this Spicy Mexican Skillet Potatoes. This is a super simple recipe with loaded flavors.

I make this super quick Mexican seasoning which never disappoints me. I use it for tacos and fajitas and anything fun. Today I am going to share not only the recipe for Spicy Mexican Skillet Potatoes but also the recipe for super fun seasoning.

Spicy Mexican Skillet Potatoes

These potatoes are crispy and have a nice kick. The heat of paprika and cumin defines the taste.

Some other potato recipes from my blog are – Garlicky Creamy Mashed Potatoes , Double Baked Potato Jackets , Aloo Bonda , Baked Potato wedges with Italian seasoning , Pan Fried Garlic & Rosemary Potatoes and many more.

Please scroll down till the end to find some more amazing Potato recipes like Schezwan potates, chatpate aloo, garlicky fingerling potatoes, tandoori aloo, smashed potatoes, hasslebacks, etc. etc.

I thank all the dear blogger friends who have contributed to my “More Potato Please” request. 🙂

This is how I made Spicy Mexican Skillet Potatoes.

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Spicy Mexican Skillet Potatoes

Spicy Mexican Skillet Potatoes is an easy recipe to make and enjoy over the log weekend get togethers.

Course Appetizer

Cuisine Mexican fusion

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Author Sonal Gupta @ simplyvegetarian777

Ingredients

Baby potatoes - 500 gms
Lime or Lemon juice - 2 tsp
Cilantro / Coriader leaves - 1 tsp
Oil - 2 tbsp

Ingredients for quick Mexican Seasoning

Salt - 1 tsp or to taste
Cumin powder - 1 tsp
Oregano dry - 1 tsp
Garlic Powder - 1/2 tsp
Fancy Paprika / Kashmiri Lal Mirch - 1 tsp
Cayenne Pepper / Lal Mirch - 1/4 tsp or to taste

Instructions

Preparing the Mexican Seasonig

Mix all the ingredients as mentioned above. Toss well and set aside.
You will not require all the seasoning. So keep it for more use.

Preparing the Potatoes

Parboil the baby potatoes till slightly tender. Do not boil them till they are mushy. This is how I parboiled the potatoes - boiled the water with some salt. Once the water was boiling, I added baby potatoes to it and let them cook in the hot water on medium heat, for about 8-10 minutes. Then I drained the potatoes and let them rest till they are cooled.
Normally I boil the potatoes a day before and refrigerate them before using for a fabulous texture.
Once cooled, do not peel them. Slice them into halves. Set aside.

Making the Spicy Mexican Skillet Potatoes

Once the potatoes are cooled, heat 2 tbsp of oil in a broad and heavy bottom frying pan or skillet.
Once the oil is hot, add the cooled and halved baby potatoes to the hot oil.
Cook and crisp them in the hot pan, on the medium high heat till they are crisp and golden.
Stir the potatoes in between, few times for even crisping from all the sides. It takes about 10 minutes.
Now switch off the flame. Add 2-3 tsp of Mexican seasoning to the hot crispy potatoes. Squeeze 2 tsp of Lime juice. Add some cilantro/coriander leaves. Toss well.
Serve these hot with some sour cream and salsa on the side.

Now tell me, isn’t this an easy peasy and lime squeazy recipe? I made these yesterday when my daughter had a friend over. 500 gms of poatatoes were gone in a blink. One of them added some tobasco and the other added some ketchup to their Spicy Mexican Skillet Potatoes. Amit loved these so much that he actually licked the skillet with his fingers.

If you are still wondering about the perfect side dish to make for the long weekend labor lady party, then this is your best shot, I promise! 🙂

Are you making it? You will thank me for sure!

Keep Eating Good! Stay Good!

Sonal

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Spicy Mexican Skillet Potatoes

Some More Potato Ideas to create this Long Weekend, as submitted by my talented friends!