These crispy pan-fried Mexican potatoes are a classic and budget-friendly recipe that can be served as a side dish or main meal for breakfast, lunch, AND dinner!
This type of recipe reminds me of my mom and how she always tried to make the most of my father’s salary to feed all 8 of us (my three brothers, four sisters, and I).
Potatoes were always on our grocery list and my mom would add them to almost anything you can think of. She would make scrambled eggs with potatoes, rice with potatoes, potato tacos, potato patties, tuna potato patties, potato soups, potatoes with chorizo... I think you get the idea.
Additionally, any stew she prepared was bound to have potatoes in it, too!
Nowadays, my mother’s glaucoma has affected her sight and kept her from cooking like she used to, but that doesn’t stop her from telling us (my sisters & I) how we should cook certain family recipes.
I hope that you try this recipe and enjoy it with your family. This is a very humble dish that renders a satisfying meal. It is not a typical dish you’d find at restaurants in Mexico, as it’s mostly something made at home for breakfast, brunch, and even dinner!
Frequently Asked Questions About Papas Mexicana
Before I share my recipe, here are a few questions I've been asked about my recipe for Mexican potatoes.
Which are the best potatoes to use in this recipe?
The best kind of potatoes for this recipe are non-starchy potatoes like yukon yellow potatoes.
If you want to use russet or red skinned potatoes, I suggest letting the potatoes soak in water to get rid of some of that starchiness. This helps the potatoes get extra crispy.
Can I swap out the white potatoes for sweet potatoes?
Yes, you can! You will need to let the sweet potatoes cook a little longer than a white potato.
What kind of seasonings can I add to these Mexican potatoes?
I usually like to keep this simple and season them with salt. You can also season these Mexican potatoes with:
- Garlic powder or fresh finely chopped garlic for extra flavor
- Mexican oregano, look for it at Latin stores
- Chili powder, or a pinch of cayenne in case you want some heat
- Cumin, this is not too common but in case you like it.
Homemade Mexican Potatoes Recipe
Here is a list of ingredients you will need to make this dish...
- Vegetable oil, such as canola, or corn oil
- Potatoes (peeled and diced)
- Diced white onions
- Serrano peppers (or Jalapeño peppers)
- Diced Roma tomatoes
- Salt to taste
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Mexican Potatoes: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Prep The Potatoes
- Heat up some vegetable oil in a large frying pan or skillet over medium-high heat.
- While the pan is getting hot, take this time to thoroughly wash and peel the potatoes. Then, evenly dice the potatoes.
Cook The Potatoes
- Add the diced potatoes to the oil in the frying pan.
- Cook and brown the potatoes for about 8-10 minutes.
Add The Veggies and Serve!
- Slowly stir in the diced white onions and cook for about 3 minutes, or until the onions are translucent and see-through.
- Add in the serrano (or jalapeño) peppers and cook for another 2 more minutes, stirring from time to time.
- Now, add the chopped tomatoes, salt to taste, and gently stir them in with the potatoes, onion, and peppers.
- Serve and enjoy!
What To Serve With Mexican Potatoes
I love to serve these Mexican potatoes inside of some warm corn tortillas and perhaps with a little bit of chopped cilantro and crumbled queso fresco to make some tacos. You can use them to make a burrito with a homemade flour tortilla, serve with fried or scrambled eggs.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for Mexican potatoes, take a look at some of these other authentic Mexican recipes:
- Potato Patties With Cheese
- Mexican Potato Soup
- How To Make Crispy Chorizo Potato Tacos
- Pambazo Mexicano Sandwich With Chorizo and Potatoes
- Creamy Poblano Potatoes
For an american version check this Breakfast potatoes.
I hope you make this recipe for papas Mexicana or as we say "Papas a la Mexican"! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
MEXICAN STYLE POTATOES
- 2 Tablespoons of vegetable oil
- 2 cups of peeled & diced potatoes
- ⅓ cup diced white onion
- 1 Serrano pepper or Jalapeño pepper finely chopped*
- 2 Roma tomatoes diced about 1 ¼ cup
- Salt to taste
- Heat vegetable oil in a large-size frying pan over medium-high heat.
- Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
- Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
- Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
- Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.