Mexican Potatoes with Chile (Print version)

Tender potatoes simmered in a savory jalapeño chile sauce. Hearty Mexican comfort food, vegetarian and gluten-free.

# Ingredient List:

→ Vegetables

01 - 2 pounds russet potatoes, peeled and diced into ½-inch cubes
02 - 1 medium white onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium roma tomatoes, chopped (optional)

→ Chiles and Spices

05 - 2–3 fresh jalapeño or serrano chiles, seeded and chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika (optional)
08 - Salt and pepper, to taste

→ Other

09 - 3 tablespoons vegetable oil
10 - ½ cup low-sodium vegetable broth or water
11 - Fresh cilantro, chopped (for garnish)

# How To Make It:

01 - Heat the vegetable oil in a large skillet over medium heat until it shimmers.
02 - Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the garlic, chiles, and tomatoes (if using). Cook for another 2–3 minutes until fragrant.
04 - Add the diced potatoes, ground cumin, smoked paprika (if using), salt, and pepper. Toss to evenly coat the potatoes in the spice mixture.
05 - Pour in the vegetable broth or water. Cover the skillet with a lid and cook for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the liquid is mostly absorbed.
06 - Taste the dish and adjust salt and pepper as needed.
07 - Garnish with freshly chopped cilantro and serve warm as a side dish or main course.

# Expert Advice:

01 -
  • It uses simple pantry staples but delivers a depth of flavor that tastes like it took hours.
  • The potatoes soak up every bit of the chile sauce, creating crispy edges and creamy centers in every bite.
  • It is naturally vegetarian and gluten free, so you can serve it to almost anyone without a second thought.
02 -
  • Do not rush the covered cooking step, because the steam is what transforms hard potatoes into creamy tender pieces without burning the bottom.
  • If your potatoes start sticking before they are done, add another splash of broth or water rather than turning up the heat.
03 -
  • Dry the diced potatoes thoroughly with a clean towel before adding them to the pan because excess moisture is the enemy of a good crust.
  • The dish tastes even better the next day, so make extra and reheat it in a skillet over medium heat to revive the crispy edges.

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