Papá Asado Recipe

Before getting started, here’s a brief overview to help you understand what to expect.
Cuisine style leans toward Mexican and Latin-inspired.

Prep time stays around 10 minutes.
Cook time is about 1 hour to 1 hour and 15 minutes.
This recipe comfortably serves 4 people.

This papá asado recipe is all about roasted potatoes that are fluffy on the inside, slightly crisp on the outside, and loaded with toppings that turn them into something special.

Hi, my name is Dipendra Kumar. I like cooking food for my family and friends. I am a pro chef.

Whenever I create a recipe, I develop the method myself. If the method is correct and precise, then Iwill share it with you all through social media.

I usually bake or air fry the potatoes whole, then open them up and stuff them with butter, cheese, beef, and fresh toppings.

It’s filling, comforting, and easy enough to make any day of the week.

Papas Asadas (Roasted Potatoes)

Papas asadas mean roasted potatoes, but technique really matters here. I always scrub the potatoes well and pierce them with a fork before cooking.

That helps steam escape and keeps the inside from becoming dense. Cooking them at a high temperature gives the skin a better texture, which I personally love.

Sometimes I wrap them in foil when I want extra softness, and sometimes I leave them unwrapped when I want crispier skins. Both methods work, and neither one is wrong.

Papas con Carne Asada

Adding beef turns papas asadas into a full meal. I usually use finely diced beef cubes, but ground beef works just as well when that’s what I have.

The key is seasoning the meat well and letting it cook until the juices evaporate and the beef browns. That’s where the flavor really develops.

This part can be made while the potatoes cook, which makes the whole recipe feel easier and less rushed.

Papa Criolla Asada Option

When I can find papa criolla, I love using it for papas asadas. These small yellow potatoes roast beautifully and don’t need peeling.

They cook faster than large russet potatoes and have a naturally buttery texture.

You can roast them whole with oil, salt, and pepper, or top them just like regular papas asadas with cheese and crema.

Cuban-Style Papas Asadas

Cuban-style papas asadas are usually cut into chunks instead of baked whole. They’re roasted with olive oil, garlic, paprika, herbs, salt, and pepper.

This version skips heavy toppings and focuses more on seasoning and texture. I like making this style when papas asadas are served as a side dish rather than the main event.

Mexican Papas Asadas

Mexican papas asadas are my favorite version when I want something indulgent.

The potatoes are baked whole, opened up, mashed with butter, and layered with cheese, nacho cheese sauce, seasoned beef, crema, and pico de gallo.

They’re rich, messy, and absolutely worth it, especially when served with tortilla chips on the side.

Ingredients

The ingredients are important. For example, in this recipe, if you use the right ingredients, the food will taste delicious. It will be even better if you stick to my basic instructions.

Amount	Unit	Ingredient	Notes
2	large	Russet potatoes	or 4 small
1	lb	Beef cubes or ground beef	finely diced
1	tbsp	Chile lime rub	adjust to taste
2	tsp	Seasoned salt
2	tbsp	Oil	divided
8	tbsp	Butter	softened
–	–	Salt	to taste
–	–	Black pepper	to taste
1	cup	Nacho cheese sauce	warmed
1	cup	Shredded cheese	good melting cheese
–	–	Mexican crema	for topping
–	–	Pico de gallo	fresh
–	–	Tortilla chips	for serving

Equipment Needed

Amount	Equipment	Notes
1	Air fryer or oven	either works
1	Large skillet	for cooking beef
1	Baking sheet	If using the oven
1	Fork	for piercing potatoes
1	Knife	for slicing
1	Spoon	for mixing and mashing

How to Make Papá Asado Recipe

Step 1

I start by preheating my oven or air fryer to 400°F. I wash the potatoes, dry them well, and pierce them all over with a fork. I lightly coat them with oil.

Step 2

I place the potatoes in the air fryer basket or directly on the oven rack or baking sheet. I cook them for about 60 minutes, checking for softness. Larger potatoes may need a little extra time.

Step 3

While the potatoes cook, I heat oil in a large skillet over medium-high heat. I add the beef and season it with chile lime rub and seasoned salt.

Step 4

I cook the beef for 10 to 14 minutes, stirring every couple of minutes. First, the beef releases juices, then those juices evaporate, nd the meat begins to brown.

Step 5

Once the potatoes are fully cooked, I remove them from the oven or air fryer. I cut a slit down the top of each potato and gently push the ends inward to open them.

Step 6

I add butter, salt, and pepper directly into each potato. I mash the inside with a spoon until fluffy and well combined.

Step 7

I stir shredded cheese into the potato so it melts into the hot filling.

Step 8

I top each potato with cooked beef, nacho cheese sauce, and extra shredded cheese.

Step 9

I return the potatoes to the oven or air fryer for a few minutes, just until the cheese on top melts.

Step 10

I finish by topping with Mexican crema and pico de gallo.

Step 11

I serve the papas asadas hot with tortilla chips on the side.

Recipe Tips

I’ve learned that fully cooking the potatoes makes a huge difference, so I always test them before slicing. I also season at every stage, especially the potato flesh itself.

If you like crispy skin, skip the foil. If you prefer extra softness, wrap the potatoes while cooking.

Nutrition Benefits

• Potatoes provide potassium, which supports muscle and nerve function
• They are a good source of vitamin C, especially when eaten with the skin
• Beef adds protein and iron, helping keep the meal filling
• Pico de gallo adds fresh vegetables and antioxidants
• Using moderation with cheese and sauce keeps the meal more balanced

My Personal Tips

I love setting out all the toppings and letting everyone build their own papá asado. It makes dinner feel relaxed and fun.

Sometimes I swap beef for chicken or mushrooms, and it still turns out great. I don’t stress too much about exact measurements; I just cook until it feels right.

FAQs:-

Conclusion

I really love this papá asado recipe because it’s comforting, flexible, and always satisfying.

I’ve made it so many times, and it never fails to make everyone happy at the table. I hope you try it, tweak it to your taste, and enjoy every warm, cheesy bite, because honestly, that’s what good food is all about.

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