Fried Potatoes With Green Chile Poured Over It

That sounds like pure comfort food 🤍 — Fried Potatoes with Green Chile poured over them is simple, bold, and incredibly satisfying. Here’s a quick, no-fuss recipe that delivers crispy potatoes and rich green chile flavor.

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Fried Potatoes with Green Chile

Serves 3–4

Ingredients

• 4–5 medium potatoes (russet or Yukon gold)

• 3 tbsp oil (vegetable, avocado, or olive oil)

• Salt & black pepper to taste

Green Chile Sauce

• 1½–2 cups roasted green chile (Hatch, Anaheim, or poblano)

• 1 tbsp butter or oil

• 1 tbsp flour (optional, for thickening)

• 1–1½ cups chicken or vegetable broth

• 1 clove garlic, minced

• Salt to taste

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Instructions

1. Fry the Potatoes

1. Wash, peel (optional), and dice potatoes into small cubes or slices.

2. Heat oil in a large skillet over medium-high heat.

3. Add potatoes in a single layer. Season with salt and pepper.

4. Fry, turning occasionally, until golden brown and crispy (15–20 minutes).

5. Remove from heat and keep warm.

2. Make the Green Chile

1. In a saucepan, melt butter over medium heat.

2. Add garlic and cook 30 seconds.

3. Stir in flour (if using) and cook 1 minute.

4. Add green chile and broth.

5. Simmer 5–10 minutes until slightly thickened. Season to taste.

3. Serve

• Pile fried potatoes on a plate.

• Pour hot green chile generously over the top.

• Optional toppings: shredded cheese, fried egg, sour cream, or chopped onions.

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Tips for Next-Level Flavor

• Add diced onion to the potatoes while frying.

• Use Hatch green chile for authentic Southwest flavor.

• Top with extra cheese and broil for 2 minutes for a smothered version.

• Great for breakfast with eggs or as a side for carne asada.

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If you want, I can show you:

• A New Mexico–style version (restaurant authentic)

• A cheesy smothered skillet version

• Or a keto/low-carb alternative