Description
A refined take on a street-food favorite, these crisped potatoes are elevated with tangy crema and chile-lime accents, balancing rustic texture with precise seasoning.
Ingredients
Scale
- 1.5 lb (700 g) baby potatoes or Yukon Golds, halved or quartered
- 2 tbsp neutral oil (canola or grapeseed)
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil, warmed with spices
- 1 tsp smoked paprika
- 1 tsp ancho or mild chile powder
- Zest and juice of 1 lime
- 1/2 cup Mexican crema or sour cream, thinned with 1–2 tbsp milk
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp cotija or feta, crumbled
- 1 small shallot, very finely minced (optional)
- 1–2 tsp flaky sea salt for finishing
Instructions
- Preheat the oven to 425°F (220°C) and pat the potatoes dry. Toss with neutral oil, salt, and pepper. Arrange cut-side down on a baking sheet.
- Roast for 25–30 minutes until golden and tender.
- Warm olive oil in a skillet, stir in smoked paprika and chile powder, and remove from heat before adding lime zest and juice.
- Transfer roasted potatoes to a bowl, pour spiced oil over them, and toss gently to coat. Adjust salt and lime to taste.
- Mix crema with milk to a smooth consistency, seasoning lightly.
- Arrange potatoes on a platter, drizzle with crema, sprinkle with shallots, cilantro, and cotija. Finish with flaky sea salt and lime wedges.
Notes
For extra crunch, finish under the broiler for 1–2 minutes. Thin crema gradually for a silky texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg