Ingredients
Equipment
Method
Preparing the Potatoes
- Begin by scrubbing the Yukon Gold potatoes under running water to remove any dirt. Once clean, dice them into 1-inch cubes for even cooking.
- Set the cubed potatoes aside while you prep the other ingredients.
Chopping the Vegetables
- Finely chop one yellow onion and mince three cloves of garlic. Then, dice the red and green bell peppers, removing the seeds for a cleaner taste.
Cooking the Potatoes
- In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once shimmering, add the cubed potatoes in a single layer.
- Sauté the potatoes for about 8 to 10 minutes, stirring occasionally until they achieve a golden brown color on the outside.
Sautéing the Aromatics
- After the potatoes are golden, add the chopped onion, minced garlic, and diced bell peppers to the skillet.
- Sauté these for 5 to 7 minutes until the vegetables are softened and fragrant.
Adding the Jalapeño
- If you’re seeking an extra kick, stir in a minced jalapeño pepper at this stage, cooking for an additional minute.
- Skip this step if you prefer a milder dish.
Combining the Remaining Ingredients
- Mix in one can of diced tomatoes, black beans, and corn to the skillet. Stir everything together thoroughly.
Seasoning the Mixture
- Sprinkle in taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper as per your taste. Stir well to combine.
Simmering to Perfection
- Cover the skillet and reduce the heat to low, allowing the mixture to simmer for 15 to 20 minutes.
- Stir occasionally to prevent sticking and check that the potatoes are tender when pierced with a fork.
Serving and Garnishing
- Remove the skillet from the heat and transfer the mixture to a serving dish. Garnish with chopped cilantro on top.
Customizing Your Toppings
- Serve the Spicy Mexican Potatoes with optional toppings like sour cream, shredded cheese, or hot sauce on the side.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet to retain crispiness.