Mexican-Style Street Potatoes
Crispy roasted small red potatoes infused with smoky spices, topped with creamy feta and fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds small red potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt to taste
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve the red potatoes.
- Toss the potatoes with olive oil and spices until evenly coated.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 25-30 minutes or until crispy and golden, flipping halfway through.
- Remove from the oven and sprinkle with crumbled feta cheese and chopped cilantro.
- Drizzle with lime juice before serving.
Notes
Don’t overcrowd the baking sheet for a crispy finish. Feel free to substitute feta with queso fresco or cotija cheese for different flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg