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Preheat ⅛ to ¼ cup of olive oil in a nonstick pan to medium heat for a few minutes.
Add the diced potatoes and cook until browned and crispy in most spots.
I like to cover my potatoes while they cook. The steam created helps them cook a little faster from the inside. Transfer potatoes to a plate lined with paper towels to drain, set aside.
Add the ground beef to that same skillet and heat to medium/high.
Season beef with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and ½ teaspoon pepper. Cook for 8 to 10 minutes until nicely browned.
Add the garlic and onion, continue cooking for 2 to 3 minutes.
Add tomatoes, serranos, ¼ cup water, salt and oregano to the blender and blend until smooth.
Pour tomato mixture into picadillo.
Let it come to a boil and taste for salt.
Fold in the potatoes and stir until well combined.
Taste for seasonings and continue cooking at a low simmer until sauce thickens and reduces, 7-10 minutes .
Remove from heat.
Enjoy !!