Description
A flavorful recipe for Mexican-Style Street Potatoes, perfect for a delicious side dish or snack.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 avocado, diced (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the halved baby potatoes, olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- In the last 5 minutes of roasting, add the corn to the baking sheet to warm it up.
- Once the potatoes and corn are done, remove from the oven and transfer to a serving dish.
- Drizzle with lime juice and sprinkle with crumbled queso fresco and chopped cilantro. Add diced avocado and a dollop of sour cream or Greek yogurt if desired.
- Serve warm and enjoy!
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the potato mixture before roasting.
- You can substitute the queso fresco with feta cheese or omit it for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: varies
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mexican-Style Street Potatoes, flavorful recipe, side dish