Description
Mexican-Style Street Potatoes are crispy roasted potatoes tossed with smoky spices and topped with creamy, zesty garnishes inspired by Mexican street corn. They’re perfect as a flavorful side, appetizer, or snack.
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
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the potatoes with olive oil, chili powder, paprika, garlic powder, salt, and pepper.
- Spread the potatoes in a single layer on the baking sheet and roast for 30–35 minutes, flipping halfway through, until crispy and golden.
- Meanwhile, mix the crema or sour cream with lime juice and mayo (if using) in a small bowl to make a drizzle.
- Transfer the roasted potatoes to a serving dish and drizzle with the crema mixture.
- Sprinkle with Cotija cheese, Tajín or chili powder, chopped cilantro, and finish with a squeeze of lime juice.
- Serve hot with extra lime wedges on the side.
Notes
- Air fryer method: Cook at 400°F for 15–20 minutes, shaking halfway.
- Substitute Cotija with feta or parmesan if needed.
- Thin sour cream with lime juice if crema isn’t available.
- Add protein or beans to make it a full meal.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
