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Taco Potatoes

Taco potatoes with crispy golden potato cubes tossed in taco seasoning and roasted until slightly charred. Finished with melted sharp cheddar, sour cream, fresh cilantro, and jalapeño for a quick Tex-Mex breakfast or side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

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

Notes

Pro tip: make sure the potatoes are in a true single layer so the edges crisp instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or skillet to re-crisp. Freezing is not recommended because the potatoes and toppings lose texture. For a lower-fat option, use reduced-fat sour cream and part-skim cheddar.