Papas Fritos Con Chilies Fried Potatoes with Chilies
Elevate your side dish game with *Papas Fritos Con Chilies*, a bold and flavorful take on fried potatoes with chilies that packs a spicy punch. Golden-brown Yukon Gold potatoes are fried to crispy perfection and then tossed with sautéed jalapeño peppers, optional green chili for extra heat, and aromatic garlic. A dash of smoked paprika adds smokiness, while a squeeze of fresh lime and chopped cilantro brighten every bite. Perfectly seasoned and irresistibly crispy, this easy-to-make recipe combines comfort food with a zesty twist. Whether served as a spicy snack, a taco topping, or a vibrant side dish, this crowd-pleasing dish is sure to add excitement to your table. Keywords: fried potatoes with chilies, crispy potatoes recipe, spicy potato side dish, jalapeño potatoes, smoked paprika potatoes.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 2 medium Jalapeño peppers
- 1 medium Green chili (optional for extra spice)
- 3 large Garlic cloves
- 2 tablespoons Fresh cilantro
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 0.5 cup Vegetable oil (for frying)
- 1 medium Lime (for garnish)
Instructions
Peel the Yukon Gold potatoes and chop them into 1/2-inch cubes. Place the potatoes into a bowl of cold water to prevent browning while you prepare other ingredients.
Finely dice the jalapeño peppers and optional green chili, discarding the seeds if you prefer milder heat. Mince the garlic cloves and finely chop the fresh cilantro.
Drain the potatoes and pat them dry using a clean kitchen towel or paper towels to remove excess moisture. This helps them crisp up during frying.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. To test if the oil is ready, drop in one small piece of potato—it should sizzle immediately.
Carefully add the potatoes to the hot oil, spreading them out in a single layer. Fry for about 10–15 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside.
Once the potatoes are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to absorb excess oil.
Reduce the heat to medium and remove any large potato bits from the skillet. If needed, add 1–2 teaspoons of oil to the pan.
Add the diced peppers and minced garlic to the skillet. Sauté for 2–3 minutes until softened and fragrant.
Return the fried potatoes to the pan. Sprinkle with salt, black pepper, and smoked paprika. Toss everything together to ensure even coating.
Garnish with freshly chopped cilantro and a squeeze of lime juice. Transfer to a serving dish and enjoy immediately while hot.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 13.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5481 mg | 117% | |
*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.
