Name: Mexican-Style Street Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: For the Potatoes:; 1.5 lbs baby potatoes or Yukon gold potatoes, halved or cubed; 2 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper to taste; Juice of 1 lime; For the Toppings:; 1/4 cup Mexican crema or sour cream; 1 tbsp mayonnaise (optional); 1/4 cup Cotija cheese, crumbled; 1 tsp Tajín or chili powder; 2 tbsp chopped cilantro; Lime wedges for serving

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Mexican-Style Street Potatoes are crispy, golden potatoes tossed with bold spices and topped with creamy, zesty toppings inspired by Mexican street corn (elote). Packed with flavor, texture, and heat, this dish is perfect as a snack, appetizer, or side for tacos, grilled meats, or party spreads. I love how easy they are to make and how every bite is loaded with flavor.

Why I Love This Recipe

I love this recipe because it takes simple roasted potatoes and turns them into something exciting and crave-worthy. The seasoning is bold and smoky, the toppings are creamy and tangy, and the final dish is bursting with street-food-style flavor. It’s also easy to customize, totally comforting, and always a crowd-pleaser at any gathering. Mexican-Style Street Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the potatoes:

Baby potatoes or Yukon gold potatoes, halved or cubed
Olive oil
Chili powder
Smoked paprika
Garlic powder
Salt and pepper
Lime juice (for finishing)

For the toppings:

Mexican crema or sour cream
Mayonnaise (optional for richness)
Cotija cheese, crumbled
Tajín or extra chili powder
Chopped cilantro
Lime wedges

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the potatoes with olive oil, chili powder, paprika, garlic powder, salt, and pepper until well coated.
I spread them in a single layer on the baking sheet and roast for 30–35 minutes, flipping halfway through, until crispy and golden brown.
While the potatoes roast, I mix crema or sour cream with a little lime juice and mayo (if using) to make a creamy drizzle.
Once the potatoes are done, I transfer them to a serving dish and drizzle the crema over the top.
I sprinkle crumbled Cotija cheese, a dusting of Tajín, chopped cilantro, and a final squeeze of lime before serving.

Servings and Timing

This recipe serves 4–6 as a side or appetizer.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Spicy version: I add jalapeños or a drizzle of hot sauce for more heat.
Cheesy version: I melt shredded cheddar or pepper jack over the potatoes before adding the toppings.
Air fryer version: I cook the seasoned potatoes in the air fryer at 400°F for 15–20 minutes, shaking halfway through.
Vegan version: I use dairy-free sour cream and skip the Cotija or use a vegan cheese alternative.

Storage/Reheating

I store any leftover potatoes in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm in the oven at 375°F until hot and crisp again. I add fresh toppings after reheating so they stay creamy and fresh. Mexican-Style Street Potatoes

FAQs

What kind of potatoes work best?

I use baby potatoes or Yukon golds for the best texture. They roast up crispy on the outside and stay fluffy inside.

Can I make these ahead of time?

I roast the potatoes ahead, then reheat and add toppings just before serving so everything stays fresh and crisp.

Is there a substitute for Cotija cheese?

Yes, I sometimes use feta or grated parmesan if I don’t have Cotija—they both offer a similar salty, crumbly texture.

What’s the difference between crema and sour cream?

Crema is slightly thinner and tangier than sour cream. Both work well in this recipe, but I often thin sour cream with a splash of lime juice or water to drizzle.

Can I make this into a full meal?

Definitely. I top the potatoes with black beans, grilled chicken, or sautéed veggies to turn them into a hearty bowl or entrée.

Conclusion

Mexican-Style Street Potatoes are one of my favorite ways to turn a simple ingredient into a bold, flavorful dish. They’re crispy, creamy, spicy, and totally addictive. Whether I’m serving them at a backyard cookout, taco night, or just as a snack, they always bring the heat and flavor—and disappear fast.