Ditch the Boring Mashed Potatoes for These Quick and Spicy Mexican-Style Spuds

If you are tired of the same old roasted or mashed sides, this vibrant potato dish will completely wake up your taste buds. By giving the potatoes a quick boil before tossing them in a hot skillet with onions, garlic, and a bold mix of spices, you get an incredibly crispy, golden crust packed with smoky, savory flavor.

Ingredients: 14 ounces of potatoes, 1 ounce of yellow onion (finely chopped), 2 to 3 cloves of garlic (minced), 1 teaspoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of ground red chili pepper, 3 tablespoons of olive oil, and ground coriander, salt, and black pepper to taste.

To start, peel your potatoes and slice them into medium or large wedges. Bring about a quart of water to a rolling boil in a medium pot, drop in the potato wedges, and let them cook for just 5 to 7 minutes to soften them up slightly. Drain the water completely and set the potatoes aside.

Heat the olive oil in a large skillet over medium heat, toss in the chopped onion and minced garlic, and sauté for a couple of minutes until they turn fragrant and soft. Sprinkle the paprika, turmeric, chili powder, and a dash of ground coriander directly into the pan, stirring constantly to lightly toast the spices in the hot oil.

Toss the parboiled potatoes into the spiced oil, mixing them well to ensure every wedge is fully coated. Fry them in the skillet for another 5 to 7 minutes until the potatoes are completely tender on the inside and beautifully golden and crispy on the outside.

Finish the dish with a generous pinch of salt and black pepper to taste, and serve it piping hot as a bold side dish or a satisfying bite all on its own.