Go Back

Taco Potatoes

Taco potatoes with a crispy, slightly charred crust are tossed in smoky taco seasoning and roasted until golden. Top Tex-Mex potatoes with melted cheddar, sour cream, cilantro, jalapeño, and a squeeze of lime for a bold skillet-style finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato base
  • 2 lb Yukon gold or russet potatoes Diced into 3/4-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 0.5 tsp garlic powder
  • salt To taste
  • black pepper To taste
Toppings
  • 1 cup sharp cheddar Shredded
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro Chopped
  • 1 jalapeño Sliced
  • lime wedges For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast
  1. Preheat oven to 425°F and line a sheet pan with foil for easy cleanup.
  2. Toss diced potatoes with olive oil, taco seasoning, garlic powder, salt, and black pepper until evenly coated.
  3. Spread potatoes in a single layer on the sheet pan and roast for 25–30 minutes, flipping once halfway, until golden and crispy.
Melt and finish
  1. Transfer to a serving dish or cast iron skillet, top with shredded cheddar, and return to the oven for 2 minutes until melted.
  2. Dollop with sour cream, scatter fresh cilantro and jalapeño slices on top, and serve immediately.
  3. Serve with lime wedges for squeezing over the potatoes.

Notes

For extra crisp edges, keep the potatoes in a true single layer with space between cubes before roasting. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425°F until hot and re-crisped. Freezing is not recommended due to texture changes. For a lighter option, use reduced-fat sour cream and reduced-fat shredded cheddar while keeping the same roasting steps.