Description

How to make crispy Mexican-Style Street Potatoes seasoned with zesty lime, smoky chili, and cotija cheese that your family will adore.

Ingredients

Scale

Base & Cooking Essentials:
2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
3 tablespoons olive oil
1 small yellow onion, finely diced
Authentic Mexican Flavors:
2 tablespoons fresh lime juice
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
3 cloves garlic, minced
Essential Seasonings:
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, freshly ground
Finishing & Toppings:
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1/2 cup Mexican crema or sour cream, for serving (optional)

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Instructions

Prep Potatoes: Scrub and cube your Yukon Gold potatoes into 1-inch pieces. Finely dice the yellow onion and mince the garlic. This crucial prep sets you up for delicious Mexican-Style Street Potatoes, ensuring even cooking and maximum flavor absorption.
Season Potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, kosher salt, and black pepper. Ensure each potato piece is lightly coated; this helps them crisp up beautifully. Even seasoning is key for these flavorful street potatoes.
Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, smoked paprika, and cumin, cooking for 1 minute until fragrant.
Cook Potatoes: Add the seasoned potatoes to the skillet. Cook for 20-25 minutes, stirring occasionally, until tender inside and wonderfully crispy and golden brown on the outside. This is where your Mexican-Style Street Potatoes get their amazing texture.
Finish Flavors: Remove the skillet from heat. Drizzle the fresh lime juice over the cooked potatoes and gently toss to combine. The lime brightens all the flavors, making these street potatoes truly irresistible. Taste and adjust salt if needed for perfection.
Assemble & Serve: Transfer the crispy Mexican-Style Street Potatoes to a serving dish. Sprinkle generously with crumbled cotija cheese and fresh chopped cilantro. Serve immediately with Mexican crema or sour cream, if desired, for an ultimate street food experience.

Notes

Avoid overcrowding your skillet to ensure crispy potatoes; cook in batches if needed. Cube potatoes uniformly for even cooking.

Store leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.

Red potatoes or russets can substitute Yukon Golds, though russets may need extra patting dry for crispiness.

Serve warm, garnished with extra cilantro and lime. They pair perfectly with tacos, grilled meats, or as a hearty snack.

Prep cubed potatoes, diced onion, and minced garlic a day ahead. Store separately and chilled for optimal freshness.

For ultimate crispiness, par-boil cubed potatoes for five minutes, then pat completely dry before cooking.

**Allergy Information:** Dairy