Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper to taste
- Fresh lime wedges for garnish
- A handful of chopped cilantro or parsley
- Optional: diced jalapeños for extra spice
Instructions
- Prep the potatoes by peeling and dicing them into uniform cubes.
- Season the potatoes with olive oil, smoked paprika, chili powder, cumin, garlic powder, oregano, salt, and pepper.
- Cook in a skillet over medium-high heat for 15-20 minutes, flipping occasionally, until golden and crispy.
- Garnish with lime juice and cilantro, and serve hot with extra lime wedges.
Notes
- Store any leftovers in an airtight container in the refrigerator.
- Reheat in a skillet or oven for best texture.
- Customize with additional toppings like cheese or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop or Oven
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg