Mexican-Style Street Potatoes

I love making these Mexican-style street potatoes when I want a bold, flavorful side dish that feels fun and satisfying. Inspired by classic street corn flavors, this recipe combines tender potatoes with creamy, tangy, and slightly spicy toppings. I find it perfect for cookouts, taco nights, or whenever I want to add something exciting to the table.

Why You’ll Love This Recipe

I appreciate how these potatoes deliver big flavor with simple ingredients. The combination of creamy sauce, spices, and fresh toppings creates layers of texture and taste in every bite.

I also enjoy how versatile this recipe is. I can serve it as a side dish, a party appetizer, or even bulk it up into a main dish. It’s always a crowd-pleaser and disappears quickly whenever I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

baby potatoes, halved
olive oil
salt
black pepper
chili powder
smoked paprika
mayonnaise
sour cream or plain greek yogurt
fresh lime juice
garlic powder
crumbled cotija cheese
fresh cilantro, chopped
jalapeño, finely diced (optional)

Directions

1. I start by preheating my oven to 400°F (200°C).

2. I toss the halved baby potatoes with olive oil, salt, black pepper, chili powder, and smoked paprika until evenly coated.

3. I spread them on a baking sheet in a single layer and roast for 30–35 minutes, turning halfway through, until golden and tender.

4. While the potatoes roast, I mix mayonnaise, sour cream or greek yogurt, fresh lime juice, and garlic powder in a small bowl to create the creamy sauce.

5. Once the potatoes are done, I transfer them to a serving bowl and drizzle the sauce over the top.

6. I sprinkle crumbled cotija cheese and chopped cilantro evenly over the potatoes.

7. If I want extra heat, I add finely diced jalapeño.

8. I finish with an extra squeeze of lime juice before serving.

Servings and Timing

This recipe typically serves 4–6 people as a side dish.

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: Approximately 45–50 minutes

Variations

I sometimes grill the potatoes instead of roasting them for a smoky flavor. If I want a heartier version, I add black beans or grilled corn to the mix.

For extra spice, I sprinkle cayenne pepper or drizzle hot sauce over the top. I also enjoy adding diced avocado for a creamy twist.

storage/reheating

I store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm them in the oven or air fryer to help restore crispness. I add fresh toppings after reheating to keep the flavors bright and fresh.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, I simply cut larger potatoes into evenly sized chunks so they cook evenly.

Can I make this recipe ahead of time?

I can roast the potatoes in advance and reheat them before adding the toppings. I prefer adding the sauce and garnishes just before serving.

Is cotija cheese necessary?

I enjoy the salty flavor of cotija, but I can substitute feta cheese if needed.

How do I make this dairy-free?

I replace the mayonnaise and sour cream with dairy-free alternatives and skip the cheese or use a plant-based option.

Can I cook these in an air fryer?

Yes, I cook them at 380°F for about 18–22 minutes, shaking the basket halfway through, until crispy and tender.

Conclusion

I truly enjoy making these Mexican-style street potatoes because they’re bold, creamy, and packed with flavor. The combination of roasted potatoes and vibrant toppings creates a satisfying dish that works for many occasions. Whenever I want a fun and flavorful side, this is one recipe I happily prepare.