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Mexican-Style Street Potatoes

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Crispy roasted baby potatoes tossed in bold spices and topped with a creamy lime sauce, cotija cheese, and fresh cilantro. Inspired by classic street corn flavors, this vibrant and satisfying side dish is perfect for cookouts, taco nights, or casual gatherings.

Ingredients

  • 2 lbs baby potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon fresh lime juice (plus more for serving)
  • 1/2 teaspoon garlic powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, finely diced (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the halved baby potatoes with olive oil, salt, black pepper, chili powder, and smoked paprika until evenly coated.
  3. Spread the potatoes in a single layer on a baking sheet.
  4. Roast for 30–35 minutes, turning halfway through, until golden brown and tender.
  5. In a small bowl, mix mayonnaise, sour cream or Greek yogurt, fresh lime juice, and garlic powder to create the creamy sauce.
  6. Transfer the roasted potatoes to a serving bowl.
  7. Drizzle the creamy sauce over the warm potatoes.
  8. Sprinkle with crumbled cotija cheese and chopped cilantro.
  9. Add diced jalapeño if desired and finish with an extra squeeze of lime juice before serving.

Notes

  • Grill the potatoes instead of roasting for a smoky flavor.
  • Add black beans or grilled corn for a heartier variation.
  • Sprinkle cayenne pepper or drizzle hot sauce for extra heat.
  • Add diced avocado for a creamy twist.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or air fryer to restore crispness, and add fresh toppings afterward.

Nutrition

Find it online: https://recipesbyliza.com/mexican-style-street-potatoes/