Papas Con Chile (Printable)

Tender potatoes in a savory, mildly spicy Mexican chile sauce. Hearty, comforting, and full of flavor.

# Ingredient List:

→ Vegetables

01 - 2 lbs russet potatoes, peeled and diced into 1/2-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 teaspoon ground cumin
07 - 1 teaspoon smoked paprika (optional)
08 - Salt and freshly ground black pepper, to taste

→ Pantry Staples and Garnish

09 - 3 tablespoons vegetable oil
10 - 1/2 cup low-sodium vegetable broth or water
11 - Fresh cilantro, chopped (for garnish)

# Directions:

01 - Set a large skillet over medium heat and pour in the vegetable oil, allowing it to shimmer before adding any ingredients.
02 - Add the chopped onion to the hot oil and cook for 3 to 4 minutes, stirring frequently, until the pieces turn translucent and soften.
03 - Stir in the minced garlic, chopped chiles, and tomatoes if using. Continue cooking for 2 to 3 minutes until the mixture becomes highly fragrant and the chiles soften.
04 - Add the diced potatoes to the skillet along with the ground cumin, smoked paprika if using, salt, and pepper. Toss everything together so the potato pieces 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 to 25 minutes. Stir occasionally to prevent sticking, until the potatoes are fork-tender and most of the liquid has been absorbed.
06 - Remove the lid and taste the dish. Add more salt or pepper as needed, allowing any remaining liquid to cook off for a minute or two.
07 - Transfer to a serving dish and scatter freshly chopped cilantro over the top. Serve warm as a hearty side or a satisfying main.

# Expert Tips:

01 -
  • It costs almost nothing to make yet tastes like you spent hours over a comal.
  • The potatoes soak up every bit of that chile sauce and turn creamy on the inside while staying golden on the edges.
  • It is the rare dish that works equally well at breakfast beside eggs, at lunch stuffed into tortillas, or at dinner next to grilled anything.
02 -
  • Do not rush the covered cooking time or the potatoes will be crunchy in the center and no amount of extra cooking fixes that texture.
  • Stirring too often breaks the potatoes down into mush, so be gentle and patient.
  • If the liquid absorbs before the potatoes are done, add another splash of broth and keep the lid on.
03 -
  • Cut all your potato cubes the same size so they finish cooking at the same time and you never bite into a raw center.
  • Let the potatoes sit undisturbed for the first minute after adding them so they actually develop a crust instead of steaming.

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