Elotes-Style Potatoes

Elotes-Style Potatoes

With a nod to Mexican street corn, or elotes, these crispy roasted potatoes are tossed with mayonnaise, lime juice, cilantro, and cotija cheese.

Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
608 Calories

Recipe Instructions

Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Step 2
Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.
Step 3
Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.
Step 4
While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.
Step 5
Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.

Ingredients

  • 1 red bell pepper, diced
  • salt and ground black pepper to taste
  • 2 limes, juiced
  • 2 tomatillos, finely chopped
  • 4 cloves garlic, minced, or more to taste
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 1 cup crumbled cotija cheese
  • 1 pound red potatoes, cut into 1-inch cubes
  • 2 red chile peppers, chopped
  • 2 red chile peppers, minced
  • 0.5 cup chopped fresh cilantro
  • 0.75 cup mayonnaise
  • 0.5 yellow onion, diced
  • 0.5 tablespoon hot Mexican chile powder

Categories

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