Spicy Mexican-Style Street Potatoes
These crispy and flavorful Mexican-style street potatoes are seasoned with a vibrant blend of spices and finished with fresh cilantro and a squeeze of lime. Perfect as a side dish or a hearty snack, they offer a delightful kick.
Equipment
- Large bowl
- Small bowl
- Colander
- Baking sheet
- Parchment paper
- Oven
- Air fryer
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or red potatoes cut into 1-inch cubes
- 2 tablespoons olive oil
Spice Blend
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 - 1 teaspoon cayenne pepper adjust to your heat preference
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Garnish
- 1/4 cup fresh cilantro chopped
- 1-2 limes cut into wedges
Instructions
Preparation
- Wash and cut potatoes into 1-inch cubes, ensuring even size for consistent cooking.
- Optionally, par-boil potato cubes for 5-7 minutes until slightly tender, then drain and let them steam dry.
Seasoning
- Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl.
- Drizzle potatoes with olive oil, then sprinkle with the spice mixture and toss until fully coated.
Cooking (Oven Method)
- Preheat oven to 400°F (200°C). Spread potatoes in a single layer on a parchment-lined baking sheet and bake for 25-35 minutes.
- Flip potatoes halfway through baking until golden brown, crispy, and tender.
Cooking (Air Fryer Method)
- Preheat air fryer to 375°F (190°C). Air fry potatoes in batches for 15-20 minutes, shaking the basket every 5-7 minutes until crispy.
- Once cooked, transfer to a serving dish and garnish with cilantro and lime juice. Serve immediately.
Notes
For extra crispiness, do not skip the par-boiling step. Adjust cayenne pepper to your preferred spice level. These potatoes are best served immediately to maintain their crisp texture.