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At the heart of our Spicy Fiesta Mexican Potatoes are russet potatoes, renowned for their starchy composition and ideal texture for roasting. Unlike waxy potatoes, russets have a higher starch content, which allows them to become fluffy on the inside while achieving a crispy exterior when roasted. This balance makes them a favorite choice for many potato-based dishes, including our fiesta-inspired creation.

Mexican Potatoes

Discover the delightful taste of Spicy Fiesta Mexican Potatoes, a dish that brings the vibrant flavors of Mexican cuisine straight to your table. Featuring crispy roasted russet potatoes, colorful sautéed vegetables, and a melty layer of Monterey Jack cheese, this recipe is perfect as a hearty side or a satisfying vegetarian main. Packed with spices like smoked paprika and cumin, it's a flavor explosion that will tantalize your taste buds. Get ready to impress your family and friends with this festive, easy-to-make dish!
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Ingredients
  

4 large russet potatoes, diced into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

1 cup bell peppers (red, green, yellow), diced

1 cup red onion, chopped

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded Monterey Jack cheese

¼ cup fresh cilantro, chopped

1 lime, juiced

Optional toppings: jalapeños, sour cream, avocado, salsa

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Prepare the Potatoes: In a large bowl, toss the diced potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper until evenly coated.

      Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, stirring halfway through for even cooking.

        Sauté Vegetables: While the potatoes are roasting, heat a skillet over medium heat. Add a tablespoon of olive oil, and sauté the bell peppers and red onion for about 5-7 minutes, or until they are tender and slightly caramelized.

          Combine Ingredients: Once the potatoes are done, add them to the skillet with the sautéed vegetables. Stir in the black beans, corn, and lime juice. Mix everything together until combined.

            Add Cheese: Sprinkle the shredded Monterey Jack cheese over the potato mixture. Cover the skillet and let it sit for about 3-5 minutes or until the cheese is melted.

              Garnish and Serve: Remove from heat and garnish with fresh cilantro and any optional toppings you desire such as jalapeños, sour cream, avocado, or salsa. Serve hot.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings