Spicy and thinly sliced fried potatoes. Served with cactus dip.

Wash potatoes thoroughly. Using a mandoline set to a thin setting (2–3 mm) or a very sharp knife, slice the potatoes into thin, even rounds. Aim for consistent thickness so they fry evenly.

Prep and slice

Place the potato slices in a large bowl and cover with cold water. Agitate gently and drain; repeat until the water runs much clearer (removes surface starch). Then soak the slices in cold water for 20–30 minutes to remove more starch and help them crisp.

Rinse and soak

Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dried slices with cornstarch (if using) to lightly coat, then add smoked paprika, cayenne, garlic powder, onion powder, 1 1/2 tsp of the sea salt, and black pepper. Toss gently to distribute spices without breaking slices.

Dry and season

In a heavy-bottomed pot or deep skillet, pour enough oil to reach a depth of about 2–3 cm (or use a deep-fryer). Heat the oil to 180°C (350°F). If you don't have a thermometer, test with a small potato slice—if it sizzles immediately and rises, the oil is ready.

Heat oil

Working in small batches (to avoid lowering oil temperature), carefully add a single layer of seasoned potato slices to the hot oil. Fry, stirring gently, until they turn golden and crisp, about 2–3 minutes per batch depending on thickness. Remove with a slotted spoon or spider into a bowl lined with paper towels to drain.

Fry in batches

While still hot, sprinkle the fried potatoes with the remaining 1/2 tsp sea salt (adjust to taste). Transfer to a serving platter, squeeze a few drops of lemon over the top if desired, and scatter chopped cilantro or parsley for color.

Finish and season

Serve immediately with the cactus dip. If making ahead, keep fried potatoes in a warm oven (100–120°C / 210–250°F) on a rack to retain crispness for up to 20–30 minutes, then re-fry briefly if needed to restore crispness.

Serving note

If using fresh nopales: rinse, remove spines, and dice. Blanch diced nopales in boiling salted water for 3–5 minutes until tender, then drain and pat dry. If using jarred or canned nopales, drain and pat dry well.

Prepare nopales

In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, and honey (if using) until smooth.

Combine base

Fold the prepared nopales, chopped jalapeño (if using), ground cumin, chopped cilantro, salt, and black pepper into the yogurt mixture. Taste and adjust lime, salt, or heat as needed.

Add nopales and seasonings

Cover and refrigerate the dip for at least 20–30 minutes to allow flavors to meld. Bring to room temperature for 10 minutes before serving if chilled very cold.

Chill and meld

Spoon the cactus dip into a shallow bowl and place alongside the hot cactus cut potatoes for dipping. Garnish with extra cilantro and a small drizzle of olive oil or a lime wedge, if desired.

Serve

russet or Yukon gold potatoes

neutral oil for frying (vegetable, canola, or peanut)

smoked paprika

cayenne pepper

garlic powder

onion powder

fine sea salt

black pepper, freshly ground

cornstarch (optional, for extra crisp)

cold water (for rinsing and soaking)

fresh lemon wedges (for serving)

chopped fresh cilantro or parsley (optional garnish)

fresh or jarred nopales (cactus paddles), cleaned and diced

plain Greek yogurt (or sour cream for richer dip)

mayonnaise

fresh lime juice

jalapeño, seeded and finely chopped (optional for heat)

garlic, minced

ground cumin

honey or agave (optional, to balance acidity)

black pepper

chopped fresh cilantro

Cactus Cut Potatoes

Make Cactus Cut Potatoes Recipe in just 55m. Spicy and thinly sliced fried potatoes. Served with cactus dip.

Cactus Cut Potatoes Recipe

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