Papas Con Chile (Printer-Friendly)
Tender potatoes simmered in a savory, mildly spicy chile sauce. A comforting and hearty Mexican classic.
# What You'll Need:
→ 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 tsp ground cumin
07 - 1 tsp smoked paprika (optional)
08 - Salt and pepper, to taste
→ Other
09 - 3 tbsp vegetable oil
10 - 1/2 cup low-sodium vegetable broth or water
11 - Fresh cilantro, chopped (for garnish)
# How-To Steps:
01 - Heat vegetable oil in a large skillet over medium heat until it shimmers.
02 - Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
03 - Stir in the garlic, chiles, and tomatoes (if using). Cook for 2-3 minutes until fragrant.
04 - Add the diced potatoes, ground cumin, smoked paprika (if using), salt, and pepper. Toss everything together until the potatoes are evenly coated in the spices.
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 is mostly absorbed.
06 - Taste and adjust salt and pepper as needed.
07 - Garnish with fresh chopped cilantro and serve hot as a side dish or main course.
# Expert Advice:
01 -
- It costs almost nothing to make yet tastes like you spent hours over a stove.
- The potatoes soak up every bit of that chile infused broth, creating a crispy, saucy texture that works as a main or a side.
02 -
- Cut your potatoes into uniform pieces or some will turn to mush while others stay stubbornly firm in the center.
- Resist the urge to crank the heat too high, because the chiles can scorch quickly and turn bitter on you.
03 -
- Dry the diced potatoes thoroughly with a clean towel before adding them to the pan because excess moisture is the enemy of a good sear.
- The dish tastes even better if you let it sit off the heat for five minutes before serving, allowing the sauce to settle into every crevice of the potatoes.