Most people will boil their potatoes before frying them. As most recipes call for par-boiling the potatoes first to reduce the amount of cooking time, but it’s an extra step and an extra pan to wash.
If you first chop the potatoes into bite sized pieces, cooking them over medium-heat, trapping the steam with a lid on, helping the potatoes to cook through.
A skillet covered full of bite sized potato chunks will take between 12-15 minutes to cook through.
Were as it takes about 20 minutes for the potatoes to cook up tender in a pot of boiling water.
And that 20 minutes doesn’t include the time to bring the water to a boil nor the time to cool the potatoes, then chop them and wait for a skillet to warm to fry them.
Turn This Recipe Into Chorizo Potato Tacos
Mexican Chorizo & Fried Potatoes – Mexican Chorizo y Papas Fritas
1 pound red and yellow baby potatoes
1 pound Mexican pork chorizo
2 tablespoons avocado oil, divided
Salt and pepper for seasoning
First wash a pound of baby potatoes and chop into bite sized pieces. Season with salt and pepper.
Next add a tablespoon of avocado oil to a large nonstick skillet over medium-high heat.
When oil is heated, add seasoned potatoes and spread evenly over surface of skillet. Cover the skillet with a lid and let cook for 3-4 minutes.
Pan-fried potatoes are one of life’s simplest pleasures. All you need is some chopped potatoes, some fat, and plenty of seasoning
Remove lid a stir potatoes about – doing so every 2-3 minutes for 12-15 minutes or until potatoes are caramelized but not burnt. Remove lid stir about and replace lid – wait 3 minutes and repeat (12-15 minutes).
After removing cooked potatoes from heat to a large plate (set aside), add a tablespoon avocado oil to same skillet.
Next add pound of Mexican chorizo. With a wooden spatula, break chorizo up and spread evenly over surface of skillet.
Let cook while moisture from meat #evaporates. Once moisture has cooked off ( about 5-7 minutes), continue to cook meat, stirring occasionally, just until chorizo starts to crisp.
Next add cooked potatoes and mix until well incorporated Remove cooked mixture to a large plate.
Spoon a good sized portion of Mexican chorizo and Potatoes to a dinner plate and top with a Sunny side egg. Serve and enjoy.
Try These Mexican Cuisine Favorites
More Deliciously Yummy Recipes