Description
Taco Potatoes combine the bold flavors of Mexican-inspired spices with the hearty goodness of roasted potatoes. Perfect as a side dish or a standalone meal, these crispy, seasoned potatoes are topped with your favorite taco fixings like cheese, sour cream, and salsa. Quick to make and endlessly customizable, they’re a hit for any occasion.
Ingredients
Units
Scale
For the Potatoes:
- 2 lbs (about 4 medium) russet or Yukon gold potatoes, diced into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
For Toppings (optional):
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup salsa or pico de gallo
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced green onions
- 1/2 cup guacamole
- 1/4 cup sliced jalapeños (optional)
Instructions
- Prepare the Potatoes:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the diced potatoes with olive oil, garlic powder, onion powder, chili powder, smoked paprika, cumin, salt, and black pepper until evenly coated.
- Roast the Potatoes:
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or a non-stick baking mat.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Assemble the Taco Potatoes:
- Remove the potatoes from the oven and transfer them to a serving dish.
- Sprinkle shredded cheese over the hot potatoes, allowing it to melt slightly.
- Add your desired toppings like sour cream, salsa, guacamole, cilantro, green onions, and jalapeños.
- Serve:
- Serve immediately as a side dish or main course. Enjoy!
Notes
- For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting. Dry them thoroughly before seasoning.
- Adjust spices to your taste; for more heat, add cayenne pepper.
- This dish is naturally gluten-free and can be made vegan by omitting cheese and sour cream or using plant-based alternatives.