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Spicy Fiesta Mexican Potatoes Recipe

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★★★★★

4.5 from 94 reviews

Spicy Fiesta Mexican Potatoes are a vibrant and flavorful dish featuring roasted red or Yukon gold potatoes tossed in a smoky chipotle-lime sauce, then crisped under the broiler and garnished with fresh cilantro and queso fresco. Optional fried eggs add a rich, savory complement, making this recipe perfect for a zesty breakfast or satisfying side dish.

Ingredients

Scale

Potatoes

  • 1.5 pounds red or Yukon gold potatoes, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

Chipotle-Lime Sauce

  • 2 chipotle peppers in adobo, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • Pinch of salt

Garnishes

  • ¼ cup fresh cilantro, chopped
  • ¼ cup queso fresco, crumbled
  • Optional: 4 large eggs, fried

Instructions

  1. Preparing the Base: Preheat your oven to 425°F (220°C). Place the cubed potatoes in a large bowl, drizzle with olive oil, and toss with sea salt, black pepper, and smoked paprika to ensure each piece is seasoned evenly. Spread the potatoes in a single layer on a rimmed baking sheet so they roast properly and develop a crisp exterior.
  2. Roast the Potatoes: Roast the potatoes in the preheated oven for 20-25 minutes, turning them halfway through to promote even browning. The potatoes are done when their edges are golden-brown and the centers are tender when pierced with a fork.
  3. Make the Chipotle-Lime Sauce: While the potatoes roast, combine the minced chipotle peppers, adobo sauce, lime juice, honey, and a pinch of salt in a small saucepan. Simmer over low heat for 4-5 minutes, stirring occasionally until the sauce thickens slightly and the flavors meld together.
  4. Coat the Potatoes: Remove the roasted potatoes from the oven and transfer them back to the bowl. Pour the warm chipotle-lime sauce over them and toss gently until every piece is glossy and evenly coated, allowing the heat from the potatoes to infuse the sauce.
  5. Broil for Extra Crunch: Return the sauced potatoes to the baking sheet and place under the broiler for 2-3 minutes. Watch closely to achieve a crisp, caramelized exterior without burning the sauce, adding a delightful crunch while maintaining a fluffy interior.
  6. Finish and Garnish: Remove the potatoes from the oven and sprinkle with chopped cilantro and crumbled queso fresco. If desired, fry the eggs in a separate skillet to your preferred doneness and serve one fried egg atop each portion of potatoes for an added rich and savory component.
  7. Finishing Touches: Allow the potatoes to rest for a minute before serving to let the sauce settle and flavors intensify. Serve hot and enjoy the smoky, tangy, and slightly sweet taste of this Mexican fiesta inspired dish.

Notes

  • You can substitute red or Yukon gold potatoes with fingerlings or baby potatoes if preferred.
  • Adjust the number of chipotle peppers according to your spice tolerance for milder or hotter flavors.
  • If queso fresco is unavailable, you may substitute with feta cheese or cotija cheese.
  • For a vegan option, omit the fried eggs and use a plant-based cheese alternative.
  • Ensure to watch closely while broiling as the sauce can burn quickly due to the sugars in honey and adobo sauce.
  • This dish pairs wonderfully with warm tortillas or a fresh green salad for a complete meal.

Keywords: Spicy Mexican potatoes, chipotle potatoes, roasted potatoes, Mexican side dish, fiesta potatoes, chipotle-lime sauce

Find it online: https://dinewithdylan.com/spicy-fiesta-mexican-potatoes-recipe/