Description
Mexican-Style Street Potatoes: Discover your new favorite side! This easy recipe brings vibrant, zesty flavors to your table for a perfect snack or dish.
Ingredients
Scale
- Base Ingredients:
- 2 lbs Yukon Gold potatoes, scrubbed and cubed
- 2 tbsp olive oil
- Flavor Boosters:
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- Finishing Touches:
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- ¼ cup cotija cheese, crumbled
- Optional Add-ins:
- Pinch of cayenne pepper (for extra heat)
- Drizzle of hot sauce
Instructions
- Prep Those Potatoes:: First things first, get those Yukon Golds washed and scrubbed. I usually don’t bother peeling them; the skin adds texture and, honestly, who has time? Chop them into roughly 1-inch cubes. Try to keep them similar in size so they cook evenly – I learned that the hard way with a mix of burnt tiny bits and raw big chunks, oops!
- Seasoning Magic:: In a small bowl, whisk together your chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. It’s going to smell amazing, like a little spice shop in your kitchen. This is where you can adjust to your taste; sometimes I add a pinch of cayenne for extra heat, or a little more paprika if I’m feeling extra smoky.
- Toss & Coat:: Now, grab a large bowl and toss your potato cubes with a good glug of olive oil. Then, sprinkle that glorious spice mixture all over. Get your hands in there and really make sure every single potato piece is beautifully coated. This step is crucial for flavor, don’t just stir with a spoon; your hands are your best tools here!
- Get Sizzling:: Heat a large, heavy-bottomed skillet (cast iron is my secret weapon!) over medium-high heat. Once it’s hot, add your seasoned potatoes in a single layer. Don’t overcrowd the pan, hon! You want them to sear and get crispy, not steam. I usually do this in two batches; patience is a virtue, even when you’re starving.
- Flip & Crisp:: Let them cook undisturbed for about 5-7 minutes until they’re golden brown and crispy on one side. Then, give them a good stir or flip with a spatula. Continue cooking, stirring occasionally, for another 15-20 minutes, until all sides are beautifully browned and the potatoes are fork-tender. This is where the kitchen starts smelling absolutely incredible!
- The Grand Finale:: Once the potatoes are perfectly cooked and crispy, remove the skillet from the heat. Squeeze that fresh lime juice all over them – you’ll hear a little sizzle, it’s just fantastic! Then, scatter the fresh cilantro and crumbly cotija cheese on top. Give it a gentle toss and serve immediately. The warmth of the potatoes will slightly soften the cheese, making it extra dreamy.