Description
These Mexican-Style Street Potatoes are a delicious twist on traditional street food, bringing flavors of Mexico right to your table.
Ingredients
Scale
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- 1/4 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes.
- In a large bowl, toss potatoes with olive oil, chili powder, cumin, paprika, garlic powder, and salt.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 25-30 minutes or until golden and crispy, stirring halfway through.
- Remove from the oven and sprinkle with cotija cheese and fresh cilantro.
- Serve with lime wedges on the side.
Notes
- For extra flavor, you can add jalapeño or other spices of your choice.
- These potatoes are best served hot and can be customized with various toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg