By Elise BauerView →
MOM'S RECIPE
The 4-Ingredient Mexican Potatoes I Learned From My Mom
★★★★★
5.0 (140)|(2 Reviews)Crispy browned potato cubes coated in cumin, chili, and salsa for an effortless dinner side or taco filling.
C
By Candace Nagy (Recipe Developer)•Published May 11, 2026
⏱ 25 mins
Simply Recipes / Candace Nagy🔥 210 kcal
WHY MAKE THIS
- Fast 25-minute skillet side dish.
- Perfect taco filling or breakfast potato.
MOM'S RECIPE
The 4-Ingredient Mexican Potatoes I Learned From My Mom
My mom made these papas con chile on busy weeknights to wrap into warm flour tortillas with fried eggs or black beans. Crispy golden edges and tender potato centers seasoned with cumin and roasted salsa.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings4 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 1 1/2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 2 tbsp cooking oil or lard
- 1 tsp ground cumin & 1/2 tsp chili powder
- 1/2 cup your favorite roasted tomato salsa
Directions
1
Crisp potatoes in skillet
Heat oil over medium-high. Add diced potatoes and cook undisturbed 5 mins to brown, then toss 10 mins until tender.
2
Glaze with salsa and cumin
Sprinkle cumin, salt, and pour in salsa. Stir 2 mins until salsa reduces and coats every potato cube.
💡 CHEF'S PRO TIPS
- Use Yukon Golds because their waxy texture holds together in the skillet without turning to mush.
Nutrition Facts
Per ServingCalories210 kcal
Protein4g
Carbs32g
Total Fat8g
Sodium: 380mg
Fiber: 3g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
