Description
These Spicy Mexican-Style Street Potatoes are a complete game-changer in your kitchen. Bursting with bold spices, zesty lime, and a comforting warmth, they're perfect for any occasion. This flavorful dish offers a crispy exterior and fluffy interior, making it an unforgettable culinary experience.
Ingredients
2 pounds Yukon Gold potatoes
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumi
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup fresh cilantro
1/4 cup finely diced red onio
2 tablespoons fresh lime juice
1/4 cup crumbled Cotija cheese
2 tablespoons Mexican crema
Instructions
- Prepare the Potatoes: Scrub and dice Yukon Gold potatoes into 1/2-inch cubes. Pat dry with a kitchen towel
- Make the Spice Blend: Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, sea salt, and black pepper in a small bowl
- Season the Potatoes: Toss diced potatoes with olive oil and the spice blend in a large bowl until evenly coated
- Cook the Potatoes: Heat olive oil in a large skillet over medium-high heat. Add seasoned potatoes and cook undisturbed for 5-7 minutes
- Achieve Crispiness: Stir and continue cooking, flipping occasionally for another 15-20 minutes until fork-tender and crispy
- Finish and Garnish: Remove from heat, add cilantro, red onion, and lime juice; toss gently
- Serve: Transfer to a platter, drizzle with Mexican crema, and sprinkle Cotija cheese. Serve with lime wedges
Notes
Pat potatoes dry before seasoning for better crispiness.
Adjust the spice level according to your preference.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg