Spicy Mexican-Style Street Potatoes
These Spicy Mexican-Style Street Potatoes are crispy, flavorful, and packed with a kick. Par-cooked and then pan-fried, they're tossed with zesty lime juice, crumbled cotija cheese, and fresh cilantro for a delicious side dish or appetizer.
Equipment
- large pot
- colander
- large bowl
- large non-stick skillet or cast-iron pan
- serving dish
Ingredients
Main Ingredients
- 2 lbs small red or Yukon gold potatoes scrubbed and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp chili powder ancho or chipotle preferred for depth
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper adjust to your spice preference
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped
- 2 tbsp fresh lime juice from about 1 lime
- 1/4 cup crumbled cotija cheese feta cheese is a good substitute
Optional Garnishes
- Diced jalapeño or serrano for extra heat
- Mexican crema or sour cream for richness
Instructions
Preparation
- Place the cut potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 8-10 minutes until just tender, then drain and let steam dry.
Cooking
- In a large bowl, toss the par-cooked potatoes with olive oil, chili powder, smoked paprika, cayenne pepper, cumin, garlic powder, salt, and black pepper until evenly coated.
- Heat a large non-stick skillet over medium-high heat and cook the seasoned potatoes in a single layer for 5-7 minutes, stirring occasionally, until golden brown and crispy.
Finishing Touches
- Remove the pan from heat, add lime juice and most of the cilantro, tossing gently to combine.
- Transfer to a serving dish, sprinkle with cotija cheese and remaining cilantro, and add optional crema or jalapeños; serve immediately.
Notes
For extra flavor, roast the potatoes in the oven at 400°F (200°C) after seasoning instead of pan-frying. Adjust cayenne pepper to your heat preference; you can also add a pinch of red pepper flakes for another layer of spice.