Peruvian Home Fries
Transform your breakfast or side dish routine with these vibrant and flavorful Peruvian Home Fries! Crafted with tender, golden potatoes pan-fried to crispy perfection, this recipe is elevated by the bold flavors of sautéed red onion, fragrant garlic, and a touch of smoky aji amarillo paste for optional heat. A medley of spices—including sweet paprika and cumin—give these home fries a unique, Peruvian-inspired twist, while a zesty squeeze of fresh lime and a garnish of cilantro add a bright, citrusy finish. Ready in just 35 minutes, these crispy and spiced potatoes are perfect for serving alongside fried eggs, grilled meats, or as a stand-alone bite that's sure to impress. Whether you're hosting brunch or spicing up your dinner menu, these Peruvian Home Fries deliver on both taste and texture—truly a must-try for potato lovers.
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Recipe Information
Ingredients
- 4 medium golden potatoes
- 3 tablespoons vegetable oil
- 1 medium red onion
- 2 large garlic cloves
- 1 tablespoon aji amarillo paste (optional for heat)
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh cilantro
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and peel the golden potatoes, then cut them into bite-sized cubes (about 1-inch pieces).
Place the potato cubes in a pot and cover them with cold water. Add a pinch of salt, bring to a boil, and cook for 5 minutes or until slightly tender but not fully cooked. Drain and let them sit to dry slightly.
While the potatoes dry, finely chop the red onion, mince the garlic cloves, and roughly chop the fresh cilantro. Set aside.
Heat the vegetable oil in a large skillet or cast-iron pan over medium heat.
Add the partially cooked potato cubes to the skillet in a single layer. Cook for 8–10 minutes, turning occasionally, until golden brown and crispy on all sides.
Once the potatoes are crispy, push them to one side of the skillet and reduce the heat to medium-low. Add the chopped red onion and minced garlic to the other side of the skillet and sauté for 2–3 minutes until fragrant and softened.
Stir the aji amarillo paste (if using), sweet paprika, ground cumin, salt, and black pepper into the onion and garlic mixture. Cook for another minute to bloom the spices.
Combine the potato cubes with the spiced onion mixture, tossing to ensure the potatoes are coated evenly.
Squeeze the juice of one lime over the skillet, sprinkle with fresh cilantro, and stir to combine. Adjust salt and pepper to taste if needed.
Serve the Peruvian Home Fries warm as a side dish or even as a main component with fried eggs or grilled meats.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 716 mg | 15% | |
*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.
