Mexican Street Fries

Mexican Street Fries


For the Fries
  • 30 ounces (3 medium) Russet potatoes, rinsed, scrubbed & cut into ½-inch thick fries
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon ground cumin
  • ¾ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
For Assembly

Order Ingredients

505 Southwestern Restaurant Style Salsa
505 Southwestern®
Restaurant Style Salsa
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505 Southwestern Flame Roasted Green Chile
505 Southwestern®
Flame Roasted Green Chile
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Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8

Another collaboration with OZO plant-based protein. These vegetarian street fries are a perfect gameday snack, appetizer, or even a meal. Want to make these more like NEW Mexican Street Fries? Load ‘em up with our Flame Roasted Green Chile, too!

  • Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • In a medium mixing bowl, add fries, oil, and spices. Toss to coat and place in an even layer on the prepared baking sheet.
  • Bake for 20 minutes, flip the fries, then bake for an additional 10-15 minutes, or until fries are golden and crispy.
  • In a nonstick skillet, warm the oil over medium heat. Add the Mexican ground and cook until internal temperature reaches 165°F, making sure to use the spatula to crumble the ground as it cooks, about 4-5 minutes.
  • Top fries with ground, avocado, 505SW™️ Salsa, cotija, radishes, jalapeno, cilantro, and lime wedges.
  • Serve immediately.