Popular search topics:
- Recipes
- Videos
- Pati's Mexican Table
- Cookbooks
- Poultry
- Seafood
- Enchiladas
- Sauces
- News
- Avocados
- Events
- #MustEat
- Meat
jalapenopotato
Jalapeño Garlic Crispy Potatoes
Papas Crujientes con Ajo y Jalapeño
Recipe Yield
4 to 5 Servings
Cooking time
2 hours 25 minutes
Rate this recipe
4.41 from 10 votes
Ingredients
- 3 pounds red bliss potatoes rinsed, cut into bite size chunks
- 5 tablespoons olive oil divided
- 1 1/4 teaspoons kosher or sea salt divided, more to taste
- 7 cloves of garlic pressed or finely chopped
- 1 jalapeño stemmed and finely chopped (keep the seeds)
To Prepare
Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.
Related Content
Recipes
Chicken a la ValentinaRecipes•
Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita…
Recipes•
Mexican Grilled Steak Salad Mexican Grilled Steak Salad recipe from Pati's Mexican Table Season 6, Episode 4 "The Mezcal Trail"…
Recipes•
Mashed Potato Cazuela Mashed Potato Cazuela recipe from Pati's Mexican Table Season 6, Episode 6 "Women of Oaxaca" 3 pounds…
Recipes•
There is no bear in this soup. Nor is the soup named after any bear. In fact, there are zero…
Trending in recipes
-
Pati's Mexican Table • S8:E11
Flan Napolitano
1 hour Cooking
-
Pati's Mexican Table • S2:E7
Green Chilaquiles in Roasted Tomatillo Sauce
45 minutes Cooking
-
Pati's Mexican Table • S11:E5
Orange and Piloncillo Adobo Pork Roast
5 hours Cooking
-
Eat your Tacos de Lengua, or else I will
2 hours 20 minutes Cooking
Comments
27comments inJalapeño Garlic Crispy Potatoes
-
Barry
Jun 12
They turned out crispy and tasty but not really spicy at all. Given the temperature and length of cooking the garlic and jalapeno bits were borderline burnt. I will try again with adjustments.
Reply
-
Pati Jinich
Jun 21
Of course, please let me know how they come out 🙂
Reply
-
-
Ann H.
May 01
Easy tasty!
Reply
-
Pati Jinich
May 10
Yay!
Reply
-
-
Cathy L.
May 12
Followed the recipe exactly and they turned out perfect. They were delicious! I made sure to cook them on the top third oven rack as stated.
Reply
-
Pati Jinich
May 23
Happy that you liked them Cathy, it is such a great side and very easy to prepare 🙂
Reply
-
-
Gary
May 21
👍🤤
Reply
-
Mark Frizzell
May 16
Thanks for this recipe, can’t wait to try it. One question, why should we save the seeds from the jalapeño? BTW, I love watching you cooking on TV and visiting towns in Mexico. Your joy is contagious!
Reply
-
Pati Jinich
May 16
Hey Mark, you can scrape the seeds if you think it would be to spicy for you, but I used them here!
Reply
-
Mark Frizzell
May 17
Thanks for the fast reply!
Reply
-
-
-
Alex A
May 11
Pati….you need a new oven. At 450 degrees, 45 mins is plenty. It’s not that other ovens are running hot. Yours is running cold. Call a repair man. Otherwise, adding garlic and jalapeño is a great idea.
Reply
-
Pati Jinich
May 11
Haha, I will check it, thanks Alex 😉
Reply
-
Larry C.
Oct 18
Alex A., try 425 (as specified in the recipe).
Reply
-
-
-
Crispy
Oct 14
Used recipe as framework but increased minced garlic and added sweet paprika, comino seed, chili powder, and onion powder. Wonderful taste & crispness!
Reply
-
Pati Jinich
Oct 14
So glad you made it your own!
Reply
-
-
Mike B
Sep 07
Sorry Patti, I have to agree with the last couple of comments. Our potatoes were over cooked after the first hour and ten minute phase of the instructions, we never made it to the last 40 minute phase! We’ll try again and will significantly reduce our cooking times. I’m optimistic once the cooking time is adjusted they will be great.
Reply
-
Pati Jinich
Oct 01
Oh every oven is different…but I’m so glad you will give it another go, Mike!
Reply
-
-
Mike
May 31
Is the cooking time right? That seems like an awfully long time to roast small potato pieces. I don’t even think baked potatoes take that long at that temperature.
Reply
-
Pati Jinich
Jun 07
Yes it’s correct, but each oven is different so just keep an eye on them to make sure they are crisp and not burnt, Mike.
Reply
-
-
Martin Dolphino
May 28
Hello Pati. I just discovered your show and saw the episode with these potatoes and had to try them. Unfortunately, I used a metal, non-stick toasting pan and smallish potatoes…and they cooked really quickly. So quickly that they got burned. My boys were kind enough to still eat them 😊. I have a Le Creuset baking pan – should I use that instead? Or a glass one? Love your show and your joy of cooking! Thanks in advance.
Reply
-
Pati Jinich
Jun 04
Any pan should work…but some ovens do tend to run hot, so keep an eye out on them. Have fun giving them another go, Martin!
Reply
-
-
Lori Leight
May 22
Dear Patti
Love your shows and you. Tell the boys hi from me. Need more sandwich recipes thanks Lori
Reply
-
Pati Jinich
May 22
Oh will tell them, Lori!
Reply
-
-
Margi
Feb 07
Another awesome recipe, thank you Pati.
Reply
-
Pati
Feb 07
Thank YOU Margi.
Reply
-
-
Karen
Nov 15
I made these for a non-garlic lover and used shallots, which was delicious. I used to add onions and peppers to roast potatoes from the start and they burned. It was great adding them later. I cut my potatoes very small, so they ended up cooking in much less time.
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
