Dinner

Mexican-Style Street Potatoes Recipe: 4 Must-Make Secrets Recipe

Name: Mexican-Style Street Potatoes Recipe: 4 Must-Make Secrets Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Mexican
Ingredients: 4 large potatoes, peeled and diced; 2 tbsp vegetable oil; 1 tsp salt; 1 tsp smoked paprika; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp cayenne pepper; 2 cloves garlic, minced; 1 tbsp lime juice; Fresh cilantro, chopped (for garnish)

ByRafael Mansero January 6, 2026January 6, 2026

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Introduction

These Mexican-Style Street Potatoes are a crispy, flavorful twist on a classic side dish. Perfectly spiced with smoky and tangy notes, they bring a vibrant touch to any meal. Whether as a snack or a side, they’re sure to become a favorite.

A white plate holds a single layer of golden-yellow potato cubes, each piece coated in a rich reddish-brown spice mix that gives them a rough textured look. The potatoes appear crispy on the edges with a warm glow from the light, and fresh green herb leaves are scattered evenly over the top, adding a pop of color and freshness. The plate is set on a white marbled surface, with clear shadows and highlights showing the texture of the potatoes and the glossy shine of the oil and spices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large potatoes, peeled and diced
2 tbsp vegetable oil
1 tsp salt
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
2 cloves garlic, minced
1 tbsp lime juice
Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Heat the vegetable oil in a large skillet over medium heat.
Step 2: Add the diced potatoes and cook for about 15 minutes, stirring occasionally, until they turn golden and crispy.
Step 3: In a small bowl, combine the salt, smoked paprika, chili powder, cumin, and cayenne pepper.
Step 4: Sprinkle the spice mixture evenly over the potatoes and stir well to coat them thoroughly.
Step 5: Add the minced garlic to the skillet and cook for 1 to 2 minutes until it becomes fragrant.
Step 6: Remove the skillet from heat and drizzle the lime juice over the potatoes.
Step 7: Garnish with freshly chopped cilantro before serving.

Tips & Variations

For extra crispiness, rinse the diced potatoes in cold water and dry them thoroughly before cooking.
Swap vegetable oil for olive oil or avocado oil for a different flavor profile.
Add a sprinkle of cotija cheese on top for a cheesy Mexican twist.
If you prefer mild heat, reduce or omit the cayenne pepper.
Serve with a side of sour cream or guacamole for dipping.

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness rather than microwaving, which can make them soggy.