Papas Con Chile (Printable)
Tender potatoes in a savory, mildly spicy chile sauce. A comforting Mexican classic.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced into ½-inch cubes
02 - 1 medium white onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium roma tomatoes, chopped (optional)
→ Chiles and Spices
05 - 2–3 fresh jalapeño or serrano chiles, seeded and chopped
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika (optional)
08 - Salt and pepper, to taste
→ Pantry Staples
09 - 3 tbsp vegetable oil
10 - ½ cup low-sodium vegetable broth or water
11 - Fresh cilantro, chopped (for garnish)
# How to Make It:
01 - Heat the vegetable oil in a large skillet over medium heat until it shimmers lightly across the surface.
02 - Add the chopped onion to the skillet and sauté for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
03 - Stir in the minced garlic, chopped chiles, and tomatoes if using. Cook for 2–3 minutes until fragrant and the chiles begin to soften.
04 - Add the diced potatoes to the skillet along with the ground cumin, smoked paprika if using, salt, and pepper. Toss everything together until the potatoes are evenly coated in the spice mixture.
05 - Pour in the vegetable broth or water. Cover the skillet with a lid and cook for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the liquid has been mostly absorbed.
06 - Taste the dish and adjust salt and pepper as needed. Transfer to a serving dish and garnish generously with fresh chopped cilantro.
# Expert Suggestions:
01 -
- It uses everyday pantry staples but tastes like you spent far more effort than you actually did.
- The potatoes soak up every bit of chile and cumin, creating a crispy edged, saucy comfort food that works as a main or a side.
02 -
- If you cut the potatoes too large they will not cook through by the time the liquid evaporates, so aim for roughly half inch cubes for the best texture.
- Leaving the lid off in the last five minutes of cooking creates those golden crispy bits that make the dish irresistible.
03 -
- Pat the diced potatoes dry with a clean towel before adding them to the pan because excess moisture prevents browning.
- A squeeze of lime juice right before serving brightens the whole dish and balances the richness of the oil.