Potatoes and Green Chiles
Transform your weeknight dinners with the bold, smoky flavors of Potatoes and Green Chiles—a comforting, southwestern-inspired side dish that pairs perfectly with your favorite mains. This easy skillet recipe combines hearty russet potatoes, roasted green chiles, and aromatic spices like cumin and smoked paprika, creating a vibrant medley of textures and tastes. Sautéed with golden onions and garlic, and finished with a zesty drizzle of lime juice and fresh cilantro, this dish is bursting with savory warmth and a hint of citrusy freshness. Ready in just 40 minutes, this versatile recipe is an ideal accompaniment for tacos, grilled meats, or as a satisfying vegetarian main.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 whole Green chiles (roasted and peeled)
- 1 large Yellow onion
- 2 large Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 1 tablespoon Lime juice
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Place in a bowl of cold water to prevent browning while you prepare the other ingredients.
Finely dice the roasted green chiles, removing the seeds for less heat (optional). Set aside.
Dice the yellow onion and mince the garlic cloves.
Heat a large skillet or sauté pan over medium heat and add the olive oil.
Drain and pat the potatoes dry with a clean kitchen towel or paper towels before adding them to the hot skillet.
Sauté the potatoes for 8-10 minutes, stirring occasionally, until they develop a light golden crust.
Stir in the diced onion and cook for another 5 minutes, or until the onion becomes translucent.
Add the minced garlic, diced green chiles, ground cumin, smoked paprika, salt, and pepper. Stir well to combine and cook for another 2-3 minutes to allow the flavors to meld.
Cover the skillet with a lid and reduce the heat to medium-low. Continue cooking for an additional 8-10 minutes, stirring occasionally, until the potatoes are fork-tender.
Remove the skillet from the heat and sprinkle the chopped cilantro over the potatoes.
Drizzle the lime juice on top, give it a final stir, and serve warm as a side dish or on its own.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 23.4 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4614 mg | 98% | |
*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.
