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Taco Potatoes

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Taco Potatoes are a delicious and easy side dish or main course, featuring crispy roasted potatoes tossed in bold taco seasoning and topped with all your favorite taco fixings. Perfect for taco night or as a crowd-pleasing appetizer!

Ingredients

Scale

For the Potatoes:

  • 2 lbs (about 6 medium) russet or Yukon gold potatoes, diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1 packet (1 oz) taco seasoning or homemade taco seasoning (see Notes)
  • Salt, to taste

Optional Toppings:

  • 1 cup shredded cheddar or Monterey Jack cheese
  • ½ cup sour cream
  • ½ cup salsa
  • ½ cup diced tomatoes
  • ½ cup black beans, drained and rinsed
  • ½ cup chopped green onions
  • ¼ cup sliced jalapeños
  • ¼ cup chopped cilantro

Instructions

  1. Preheat Oven:
    Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Prepare Potatoes:
    In a large bowl, toss the diced potatoes with olive oil, taco seasoning, and a pinch of salt until evenly coated.
  3. Roast Potatoes:
    Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
  4. Assemble Taco Potatoes:
    Transfer the roasted potatoes to a serving platter. If desired, sprinkle shredded cheese over the hot potatoes so it melts. Add your favorite toppings, such as sour cream, salsa, tomatoes, black beans, green onions, jalapeños, and cilantro.
  5. Serve:
    Serve immediately as a side dish, appetizer, or main course.

Notes

  • Homemade Taco Seasoning: Combine 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp oregano, ¼ tsp salt, and a pinch of cayenne pepper.
  • For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting. Pat dry before seasoning.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer.