Crispy fried potatoes with pepper
4 servings
30 minutes
Crispy fried potatoes with peppers is a vibrant and aromatic recipe from Mexican cuisine, where simple ingredients transform into a delightful dish. Its history traces back to traditional Mexican street snacks, where spices and textures play a key role. Potatoes processed in a special way achieve the perfect crispy crust, while creamy butter adds richness to the flavor. Cayenne pepper brings spiciness, and freshly ground black pepper adds a hint of warmth. This dish is great as a standalone snack or as a side to meats and vegetables. It’s best served with sauces—like spicy salsa verde or lime sour cream sauce. The combination of crispy texture and bold flavors makes it an ideal choice for a cozy home dinner or festive gathering.
1
Heat the butter in a small pan over medium heat for about 3 minutes until it foams. Lower the heat to prevent the butter from burning. Remove the formed flakes with a slotted spoon.
- Butter: 120 g
2
Grate the potatoes on a coarse grater by hand or using a food processor. Immediately transfer to a large bowl of cold water; stir the water until it becomes cloudy.
- Potato: 1.1 kg
3
Drain the water and rinse the potatoes well under running water to wash away excess starch.
- Potato: 1.1 kg
4
Transfer to a large kitchen towel. Fold the corners of the towel together and squeeze the potatoes well over the sink (excess moisture also negatively affects the taste characteristics).
- Potato: 1.1 kg
5
Unroll the towel and fluff the potatoes. Roll the towel again, squeeze it out. Transfer the potatoes to a medium bowl, add cayenne pepper and 1 tsp of salt, and mix thoroughly.
- Cayenne pepper: pinch
- Coarse salt: 1 teaspoon
6
Heat 4 tablespoons of butter or clarified butter in a large non-stick skillet over medium heat. Add the potatoes and fry without turning for about 5 minutes until a golden crust forms on one side.
- Butter: 120 g
- Potato: 1.1 kg
7
Separate the potato mass with a heat-resistant spatula and continue frying for 8-10 minutes until browned and crispy, occasionally flipping and adding 1-2 tablespoons of melted butter if the pan becomes dry or the potatoes start to stick. Transfer to paper towels to remove excess oil; season with salt.
- Butter: 120 g
- Potato: 1.1 kg
- Coarse salt: 1 teaspoon