Introduction
If you’re craving a dish that hits high on flavor and doesn’t skimp on comfort, this fried potatoes with green chile poured over it recipe is for you. I first made it on a chilly evening when I had leftover roasted green chiles and some potatoes that needed to be used. The result? Crispy, golden‑brown potatoes smothered in a vibrant green chile sauce that brought the heat, the aroma, and the satisfaction of a true comfort dish. Whether you serve it as a side or turn it into a main with eggs or beans, it quickly became a favourite in my kitchen.
Why You’ll Love This Fried Potatoes With Green Chile Poured Over It
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Crispy potatoes + smoky green chile sauce: The contrast of textures and flavours makes every bite exciting.
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Simple ingredients, big impact: You likely have the potatoes and chiles on hand — so it comes together with confidence.
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Versatile for meal‑time: It works as a side dish, a brunch plate with eggs, or even loaded as a vegetarian main.
Ingredients
Potatoes & Frying
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2 pounds (≈900 g) russet or Yukon gold potatoes, peeled and cut into ½‑inch cubes
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¼ cup vegetable oil or light olive oil
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Salt & freshly ground black pepper, to taste
Green Chile Sauce (to pour over)
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2 cups roasted green chiles, peeled, seeds removed, and chopped (Hatch chiles or any mild/medium green chile)
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1 medium onion, chopped
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2 cloves garlic, minced
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1 tbsp olive oil
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½ tsp ground cumin (optional)
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½ tsp dried oregano
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½ cup chicken or vegetable broth
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Salt & pepper, to taste
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Optional: ¼ cup shredded cheese (Monterey jack, cheddar) for topping or mixing in
Instructions
Step 1: Fry the potatoes
In a large skillet over medium‑high heat, warm the vegetable oil. Add the cubed potatoes in a single layer (you may need to fry in batches). Season with salt and pepper. Cook undisturbed for about 4‑5 minutes until the bottom slices begin to brown. Then stir and continue cooking, turning occasionally, until potatoes are fork‑tender and golden‑brown on many sides — about 10‑12 more minutes total. Remove and set aside on a paper‑towel lined plate.
Step 2: Make the green chile sauce
In the same skillet (wipe out excess oil if needed, then add 1 tbsp olive oil over medium heat), sauté the onion until translucent (≈4 minutes). Add garlic and cook for another 30 seconds. Stir in the chopped roasted green chiles, cumin and oregano. Add the broth and bring to a gentle simmer. Let it cook 2–3 minutes to meld the flavours. Taste and adjust salt & pepper. If using cheese, stir it in now until melted.
Step 3: Combine and serve
Return the fried potatoes to the skillet, pouring the green chile sauce over them. Gently toss so each potato cube is coated. Cook for another 1–2 minutes until everything is heated through. Serve immediately — as a side dish or main. Garnish with chopped fresh cilantro or green onion if you like.
Tips for Success
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Use potatoes that hold shape (russet or Yukon gold) so they don’t disintegrate when frying.
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Roasting the chiles ahead of time (or using pre‑roasted) gives the sauce the best smoky flavour.
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Don’t overcrowd the pan when frying — give the potato cubes space so they crisp.
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If you prefer no cheese, just skip it and let the chiles shine.
Variations
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With protein: Add chopped chorizo or crumbled cooked bacon when you fry the potatoes for extra richness.
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Vegetarian/vegan: Use vegetable broth, skip cheese or use vegan cheese, and finish with chopped fresh herbs.
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Spice it up: Leave some chile seeds in, or add a pinch of chili powder or chile flakes.
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Sauce as gravy: Pour extra sauce and use the potatoes as a base for eggs or meat, making a full platter.
Ingredient Substitutions
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Potatoes → sweet potatoes or diced yams for a slightly sweet twist.
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Green chiles → poblano or Anaheim chiles if Hatch aren’t available.
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Broth → any stock or even water if you adjust seasoning accordingly.
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Cheese → feta or cotija for a sharper finish instead of Monterey jack.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Reheat: Use an oven or skillet to maintain crispiness. Microwave works but may make potatoes softer.
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On the go: Leftover dish works well wrapped in a tortilla or rolled into tacos.
What to Serve With It
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A fried egg or two for brunch.
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Grilled steak, chicken or pork as a hearty plate.
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Fresh salad or sautéed greens to add colour and lightness.
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Warm tortillas, bread, or even a crusty loaf for dipping into the sauce.
Nutrition Facts (estimate per serving)
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Calories: ~300–350 kcal
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Carbohydrates: ~35 g
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Protein: ~6–8 g (more if cheese or meat added)
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Fat: ~14–16 g
This dish is rich in potassium (from potatoes) and vitamin C (from green chiles), plus flavour.
FAQs
Can I use frozen potatoes?
Yes — but fresh cubed potatoes will give the best texture and crispiness. If using frozen, thaw and pat dry, and reduce cook time.
Can I pour the sauce over ready‑fried potatoes from a store?
Definitely. Use homemade or store‑bought roasted chiles, make the sauce, and pour over pre‑cooked potatoes for a faster version.
How can I make this less spicy?
Remove all seeds and white membrane from the green chiles before chopping. You can also mix half green chile + half mild green bell pepper.
Is this dish gluten‑free?
Yes — as long as your broth is gluten‑free and you skip any flour‑thickened additions.
Related Recipes
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Roasted potatoes with red chile sauce
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Green chile chicken and potatoes skillet
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Breakfast burritos with potatoes and green chile
Conclusion
This fried potatoes with green chile poured over it recipe brings together comfort, flavour and a bit of heat in one dish. Whether you serve it as a standout side or a bold main, it’s easy to love and easy to make. I hope you try it soon — your kitchen (and appetite) will thank you!
