Description
Spicy Mexican-Style Street Potatoes are a delicious and vibrant dish that combines crispy potatoes with bold spices and toppings, perfect for a snack or side dish.
Ingredients
Scale
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and halve the baby potatoes.
- In a large bowl, toss the potatoes with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 25-30 minutes, or until golden and crispy, flipping halfway through.
- Remove from the oven and sprinkle with fresh cilantro and crumbled queso fresco.
- Serve with lime wedges on the side.
Notes
- For extra heat, add cayenne pepper to the spice mix.
- These potatoes can be served as a main dish or a side.
- Feel free to customize toppings with avocado or sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg