Taco Potatoes Recipe

There's something magical about the combination of crispy, golden potatoes and the bold, zesty flavors of taco seasoning. Taco Potatoes bring together the best of both worlds, creating a dish that's comforting, hearty, and irresistibly flavorful. Whether you're serving them as a main course or a crowd-pleasing side, these taco-spiced potatoes are sure to be a hit.

this Recipe

I first discovered this recipe while trying to reinvent taco night at home. We had some leftover potatoes in the pantry, and a sprinkle of taco seasoning turned them into a game-changing addition to our dinner table. Now, it’s a family favorite that’s perfect for busy weeknights or weekend brunches.

Why You'll Love These Taco Potatoes

Get ready to add a new staple to your recipe rotation! Taco Potatoes are the ultimate fusion of crispy comfort food and vibrant Mexican-inspired flavors.

First, they’re incredibly easy to make. With just a handful of ingredients and minimal prep, you can have a flavorful dish on the table in under an hour.

These potatoes are also versatile. Serve them as a hearty side dish with tacos, burritos, or fajitas, or pile on toppings like cheese, sour cream, and salsa for a loaded potato experience.

What makes them truly irresistible is their perfect texture. Each bite combines crispy, caramelized edges with a tender, fluffy center, all coated in a smoky, spicy taco seasoning.

Lastly, they’re budget-friendly. Using pantry staples like potatoes and taco seasoning, you can create a crowd-pleasing dish that won’t break the bank.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Here's what you’ll need to whip up these flavorful Taco Potatoes:

• Potatoes: I recommend russet potatoes for their fluffy interior, but Yukon Golds also work beautifully. For a crispier texture, cut them into small, evenly sized cubes.
• Taco Seasoning: Store-bought works great, but you can use homemade taco seasoning for extra freshness and control over the spice level.
• Olive Oil: A good drizzle of olive oil ensures the potatoes crisp up perfectly in the oven. You can also use avocado oil for a higher smoke point.
• Garlic Powder and Onion Powder: These enhance the taco flavor, adding depth to the seasoning mix.
• Salt and Pepper: Don’t skip seasoning the potatoes directly; it brings out their natural flavors.

Optional Equipment:

• A large baking sheet is key to spreading the potatoes in a single layer for maximum crispiness.
• Parchment paper or a silicone baking mat to prevent sticking.

How To Make Taco Potatoes

Making Taco Potatoes is straightforward, and the result is absolutely worth it. Here’s how to do it:

1. Preheat and Prep: Start by preheating your oven to 425°F (220°C). While the oven heats up, wash and peel your potatoes, then cut them into small cubes about ½ inch in size. Consistent sizing ensures even cooking.
2. Season the Potatoes: Place the potato cubes in a large mixing bowl. Drizzle them with olive oil, ensuring each piece is lightly coated. Sprinkle on the taco seasoning, garlic powder, and onion powder, then toss everything together until the potatoes are evenly coated.
3. Spread and Bake: Line a large baking sheet with parchment paper, then spread the seasoned potatoes in a single layer. This step is crucial for getting those crispy edges. Bake for 20 minutes, then use a spatula to flip the potatoes. Return them to the oven for another 15-20 minutes, or until golden and crispy.
4. Finish and Serve: Remove the potatoes from the oven and let them cool slightly. Serve them warm, garnished with chopped cilantro, shredded cheese, or a dollop of sour cream for extra flavor.

Total time: About 45 minutes from start to finish, including prep and baking.

Storage Options

These Taco Potatoes are just as delightful the next day, making them perfect for meal prep or leftovers.

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Let them cool completely before sealing to maintain their texture.
• Freeze: While potatoes can sometimes change texture when frozen, these hold up fairly well. Spread the cooked potatoes on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. They’ll keep for up to 2 months.
• Reheat: For best results, reheat in a 400°F (200°C) oven or air fryer until warmed through and crispy again. Avoid microwaving, as it can make them soggy.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some ways to switch it up:

1. Cheesy Taco Potatoes: Add shredded cheddar or Monterey Jack during the last 5 minutes of baking for a gooey, melty topping.
2. Spicy Kick: Stir in a pinch of cayenne pepper or crushed red pepper flakes with the taco seasoning for extra heat.
3. Vegetarian Taco Bowls: Use these potatoes as a base for a hearty bowl topped with black beans, avocado, and salsa.
4. Sweet Potato Swap: For a slightly sweeter and nutrient-packed version, substitute the russet potatoes with sweet potatoes.
5. Loaded Bites: Top with cooked ground beef, guacamole, and pico de gallo for a taco-inspired loaded potato dish.

Experiment with your favorite toppings and seasonings to make this recipe uniquely yours!

Ready to transform your next meal with these delicious Taco Potatoes? Whether you enjoy them as a standalone dish or a flavorful side, they're bound to become a new family favorite. Don't forget to share your creations – we’d love to see how you make this recipe your own!

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