Description

Cheesy Mexican Home Fries deliver the ultimate brunch side—crispy golden potatoes tossed with bold Mexican spices, melty cheese, and fresh veggies. Ready in under an hour, this adaptable, gluten-free, and crowd-pleasing recipe brings southwest flair to any meal. Easily customize the heat, add your favorite veggies or protein, and savor restaurant-quality comfort food right from your kitchen.

Ingredients

Units Scale

For the Potatoes

1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch cubes
6 cups water
1 tablespoon salt
1/2 teaspoon baking soda

For Sautéing & Flavor

3 tablespoons oil (divided, use high smoke point oil like avocado or canola)
1 small red onion, diced
1 medium poblano pepper, diced
2 cloves garlic, minced

Spices

2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne (adjust to taste)

Finishing Touches

3/4 cup shredded Mexican cheese blend
2 tablespoons fresh cilantro, chopped

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Instructions

Parboil the Potatoes: Bring 6 cups of water to a boil in a large pot. Stir in the salt and baking soda, then add the cubed Yukon gold potatoes. Cook until just fork-tender, about 6–8 minutes. Drain, then let the potatoes steam dry for a couple of minutes to help them crisp up later.
Sauté Aromatics: In a large skillet, heat 1 tablespoon of oil over medium heat. Sauté the diced red onion and poblano pepper until softened and slightly caramelized, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the sautéed vegetables to a bowl and set aside.
Crisp the Potatoes: Wipe the skillet clean and add the remaining 2 tablespoons of oil. Heat over medium-high. Add the steamed potatoes in a single layer. Let them cook undisturbed for 3–4 minutes for a golden crust, then flip and continue cooking another 5–7 minutes, stirring occasionally, until all sides are crispy.
Spice It Up: Lower the heat to medium, then sprinkle the chili powder, paprika, cumin, oregano, black pepper, and cayenne over the potatoes. Gently toss to coat the potatoes evenly. Return sautéed onions and poblanos to the skillet, stir to combine, and cook another 2–3 minutes to blend the flavors.
Add Cheese and Finish: Evenly sprinkle shredded Mexican cheese over the potatoes. Cover the skillet and let sit for 1–2 minutes until the cheese melts and bubbles. Remove from heat and garnish with freshly chopped cilantro. Serve immediately for maximum flavor and crispiness.

Notes

Do not overcook when boiling potatoes—just until fork-tender for the ideal interior texture.
Let potatoes steam dry after draining for better crisping in the skillet.
For best results, don’t overcrowd the skillet; the potatoes should be in a single layer for crispiness.
Feel free to swap cheese type or add veggies/protein as desired.
These home fries are naturally gluten-free. If veganizing, use plant-based cheese.

Nutrition

Serving Size: 1/4 of recipe
Calories: 285
Sugar: 3g
Sodium: 780mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg