Fried Mexican Capsicum Potatoes
Brighten up your table with this vibrant and flavorful recipe for Fried Mexican Capsicum Potatoes—a delightful fusion of crispy golden potatoes and colorful bell peppers coated in smoky, spiced goodness. This dish marries the earthy satisfaction of Russet potatoes with the crisp freshness of red, green, and yellow capsicums, all seasoned with a bold blend of smoked paprika, cumin, and chili powder. Infused with garlic and onion for depth, and finished with a zesty lime twist, it’s a perfect balance of hearty and zesty flavors. Quick to prepare and easily customizable with fresh cilantro, this one-pan wonder is ideal as a crowd-pleasing side dish or a light vegetarian main. Whether you're craving bold Mexican-inspired flavors or a vibrant veggie-packed recipe, these skillet-fried potatoes are sure to impress!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Red bell pepper (capsicum)
- 1 large Green bell pepper (capsicum)
- 1 large Yellow bell pepper (capsicum)
- 1 medium Onion
- 3 medium Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional)
- 1 medium Lime
Instructions
Peel the potatoes and cut them into small bite-sized cubes, approximately 1 inch in size. Place the potatoes in a bowl of cold water to prevent discoloration and to remove excess starch.
Deseed the red, green, and yellow bell peppers, then chop them into thin strips. Slice the onion into thin wedges. Mince the garlic cloves.
Drain the potatoes and pat them dry using paper towels or a clean kitchen towel to remove excess moisture.
In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add the potatoes and cook for 15-20 minutes, stirring occasionally, until they are golden brown and crispy. Remove the potatoes from the pan and set them aside on a plate lined with paper towels.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onions and garlic, and sauté for 2-3 minutes until fragrant and slightly softened.
Stir in the bell peppers and cook for 5-7 minutes, stirring frequently, until the peppers are tender but still slightly crisp.
Return the fried potatoes to the skillet and mix them with the peppers and onions. Sprinkle in the smoked paprika, ground cumin, chili powder, salt, and black pepper. Toss everything together to coat the vegetables evenly with the spices.
Cook for an additional 2-3 minutes, allowing the spices to infuse into the ingredients.
Remove the skillet from the heat. If desired, garnish with freshly chopped cilantro and a squeeze of lime juice for added freshness.
Serve the Fried Mexican Capsicum Potatoes hot as a flavorful side dish or a light vegetarian meal.
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 28.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5056 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
