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

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

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.