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Mexican-Style Street Potatoes

Roasted potato cubes tossed with chili, lime, cotija cheese, and cilantro for a bold street flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 200

Ingredients
  

Potatoes
  • 4 cups small potatoes washed and cubed
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lime juice freshly squeezed
  • 0.25 cup cotija cheese crumbled
  • 2 tbsp fresh cilantro chopped

Equipment

  • Baking sheet
  • Mixing bowl
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and cube potatoes into bite-sized pieces.
  3. Toss potatoes with olive oil, chili powder, smoked paprika, salt, and pepper.
  4. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway.
  5. Remove from oven and drizzle with lime juice.
  6. Toss gently to coat, then sprinkle with cotija cheese and chopped cilantro.
  7. Serve warm as a side dish or snack.

Notes

Best served warm to maintain crispy edges.