Mexican spicy potatoes

Prep: 10 mins
Cook: 20 mins
Mexican spicy potatoes
Spicy, fried potatoes make a great side dish. The garlic sauce should help to ease the slight hotness of the spices. 

4 large potatoes, cut into cubes (leave the skin on if you want)

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves

Handful of red peppercorns (if you can’t get red use black)

½ tsp paprika

1 tsp cumin

Pinch ground black pepper

½ tsp sweet chilli sauce

Rosemary to garnish

Garlic sauce to serve

Cook the potato cubes in a pot of boiling salted water for about 8 minutes. Don’t let them go soft.

Pour the oil into a frying pan on a medium temperature. Gently cook your onion.

Add the garlic cloves and cook for another 3 minutes. Add the peppercorns, paprika, cumin and black pepper.

When your potatoes are ready, drain and place them into the frying pan.

Make sure the potatoes are coated with the spice mix. Fry for about 5 minutes until the potatoes are golden.

Pour into a bowl, garnish with the rosemary and serve with your garlic cream.  

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Vegetables

Recipe Type
Side Dish

Level of Difficulty
Easy

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