Street Fries
Crispy oven fries get the street-food treatment with chili-lime seasoning, roasted corn, creamy sauce, cotija, jalapeño, and cilantro. Serve them hot from the pan as a snack, game-day plate, or casual side.
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 40mMexican-AmericanAppetizers
Street fries are the kind of loaded fries you want to eat with a fork and share with the table. This version starts with oven-baked russet potatoes, then adds toppings inspired by Mexican street corn: lime crema, cotija cheese, corn, cilantro, jalapeño, and hot sauce.
The trick to crispier baked fries is simple. Soak the cut potatoes briefly, dry them very well, and toss them with a little cornstarch before they go into a hot oven.
Serve these right after topping, while the fries are still crisp at the edges and soft in the center. If you are feeding a crowd, bake the fries first and set out the toppings so everyone can build their own plate.
01What you'll need
Ingredients
15 items · 4 servings
- 2 pounds russet potatoes, scrubbed and cut into 1/2-inch fries
- 2 tablespoons canola oil
- 1 teaspoon cornstarch
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels, fresh, frozen and thawed, or canned and drained
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1/2 cup crumbled cotija cheese
- 1 medium jalapeño, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon hot sauce, or to taste
02How to make it
Step-by-step
1. Heat the oven
Place two large rimmed baking sheets in the oven and heat to 450°F. Preheating the pans helps the potatoes start sizzling as soon as they hit the metal.
2. Soak the potatoes
Put the cut potatoes in a large bowl and cover them with cold water. Let them soak for 10 minutes. This rinses off some surface starch, which helps the fries bake up with cleaner, crispier edges.
3. Dry and season
Drain the potatoes, then spread them on a clean towel and pat very dry. Return them to the dry bowl. Add the canola oil, cornstarch, chili powder, smoked paprika, salt, and black pepper. Toss until the fries are evenly coated.
4. Bake the fries
Carefully remove the hot baking sheets from the oven. Divide the fries between them in a single layer, leaving space between pieces. Bake for 20 minutes, then flip the fries with a spatula and rotate the pans. Bake 15 to 20 minutes more, until browned and tender.
5. Warm the corn
While the fries bake, place the corn in a small dry skillet over medium-high heat. Cook for 4 to 6 minutes, stirring now and then, until hot and lightly browned in spots. Set aside.
6. Mix the lime crema
In a small bowl, stir together the sour cream, mayonnaise, and lime juice until smooth. If you want a thinner drizzle, add 1 teaspoon of water at a time until it runs easily from a spoon.
7. Load the fries
Transfer the hot fries to a serving platter or leave them on one baking sheet. Scatter the warm corn over the top. Drizzle with the lime crema, then add cotija, jalapeño slices, cilantro, and hot sauce.
8. Serve right away
Serve the street fries immediately with lime wedges. Squeeze lime over the top just before eating for a fresh, bright finish.
03From our kitchen
Cook's tips
- Make-ahead: Cut the potatoes up to 8 hours ahead and keep them covered in cold water in the refrigerator. Dry them very well before seasoning and baking.
- Storage: Loaded fries are best fresh. Store leftovers in an airtight container in the refrigerator for up to 2 days, but expect the toppings to soften the fries.
- Reheating: For the crispest leftovers, scrape off any cold toppings you can and reheat the fries on a baking sheet at 425°F for 8 to 12 minutes. Add fresh cilantro, lime, or sauce after reheating.
- Cheese swap: Cotija is salty and crumbly. Feta is the closest common substitute. Shredded cheddar or Monterey Jack will make the fries more melty but less street-corn style.
- Make it less spicy: Skip the jalapeño and use a mild hot sauce, or serve the hot sauce on the side.
- Make it vegetarian-friendly: Most cotija is made with animal rennet, but brands vary. Check the label if you need a strictly vegetarian version, or use a vegetarian feta-style cheese.
Cook's note
Nutrition is estimated per serving using the full amount of fries, oil, lime crema, cotija, corn, hot sauce, and salt listed. Extra hot sauce, cheese, or salt will increase sodium and calories.
04Frequently asked
Questions & answers
Can I make street fries with frozen fries?
Yes. Bake 1 1/2 to 2 pounds of frozen fries according to the package directions, then add the corn, lime crema, cotija, jalapeño, cilantro, and hot sauce. Skip the potato, oil, cornstarch, and fry seasoning steps unless your frozen fries are unseasoned.
Why did my oven fries turn out soggy?
The most common causes are wet potatoes, crowded pans, or an oven that is not hot enough. Dry the potatoes thoroughly, use two baking sheets, and keep the fries in a single layer with space around them.
Can I air fry the fries instead?
Yes, but you will likely need to cook in batches. Air fry at 380°F to 400°F for about 18 to 25 minutes, shaking the basket a few times, until the fries are browned and tender. Add toppings after all batches are cooked.
What can I use instead of mayonnaise in the sauce?
Use more sour cream or plain Greek yogurt in place of the mayonnaise. The sauce will taste tangier and lighter, but it will still work well with the lime and toppings.
Are street fries a side dish or an appetizer?
They can be either, but they are usually served like a shareable appetizer or snack. For a meal, add black beans, grilled chicken, or sautéed peppers and onions.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat19 g
- 24%
- Saturated Fat5.2 g
- 26%
- Cholesterol23 mg
- 8%
- Sodium742 mg
- 32%
- Total Carbohydrate52 g
- 19%
- Dietary Fiber4 g
- 14%
- Total Sugars4 g
- Protein10 g
- 20%
- Vitamin D0 mcg
- 0%
- Calcium152 mg
- 12%
- Iron2.4 mg
- 13%
- Potassium1111 mg
- 24%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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