Papas con Chile is a simple, delicious vegan and gluten-free dish made with crispy fried potatoes cooked in a fresh tomato sauce with jalapeños. Enjoy as a side for breakfast or stuffed into tacos.
Recipe first posted March 8, 2021 and last updated with clearer instructions and a video on January 30, 2024.
Don’t we all just love a good multi-purpose dish? One that has a few simple ingredients but also surprisingly delicious?
My tolerance for meal time has been extraordinarily low lately, so the beauty of a savory dish of slightly spicy potatoes that goes just as well with eggs for breakfast as it does as a side dish with a plate of albóndigas for dinner is worth celebrating.
The lovely thing about this chile con papas recipe is how the two elements combine to make something greater than its separate parts.
That being said, I also love this salsa on it’s own.
It’s like a blended version of pico de gallo. So clean and simple and full of bright veggie flavor.
I usually double the salsa amount and save half to dip, spoon, and slather over everything for the rest of the week.
- Potatoes. I prefer Yukon gold potatoes for their creamy texture.
- Sunflower, or other neutral oil, like grapeseed or avocado, or vegetable oil.
- Fresh tomatoes if they are lovely and ripe. If not, half of a 15-ounce can of chopped tomatoes is a good substitute.
- Red onion
- Jalapeños or similar green chiles
- Fresh squeezed lime juice
- Salt and pepper
- Garlic chives or scallions (for garnish)
How To Make This Recipe
Fry the potatoes. Peel and cut creamy Yukon gold potatoes. Heat oil over medium-high heat and let them fry in hot oil until lightly browned and fork tender.
Make the salsa. Combine all the ingredients for the salsa in the blender and puree until smooth.
Add the sauce to the potatoes. Once the potatoes are tender, add the chile sauce and let the sauce fry until fragrant and slightly thickened, about 2-3 minutes.
Garnish. Sprinkle with thinly sliced garlic chives, scallions, and/or red onions.
ways to enjoy
Papas con chile is a delicious dish that we enjoy for breakfast or dinner.
- With fried or scrambled eggs and flour tortillas
- Mix with cooked homemade chorizo
- Stuffed inside a breakfast burrito
- Stuff inside gorditas
- Roll up as vegetarian enchiladas
- Turn into a Spanish tortilla
- Serve as a side with instant pot barbacoa, salsa verde chicken tacos, Cuban Ropa Vieja, or Chile Colorado
is it spicy?
No, not really. Once the sauce is fried in the oil and mixed with the potatoes it tames any heat quite nicely.
If you are super sensitive to heat, remove the seeds and white ribs from the jalapeños before blending them in the salsa. Or substitute a half of a poblano pepper or even green bell peppers for the jalapeño.
If you want more heat, add another jalapeno or two and make sure to leave in the seeds. You can also add a dried whole chile de arbol to the sauce or 1/2 teaspoon chile de árbol red chile powder.
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are you ready to give these potatoes a try?
I hope I’ve given you the inspiration to add this simple and delicious side dish to your table this week. When you do please let me know by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too.
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