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Taco Potatoes

Taco potatoes made with crispy golden potato cubes roasted at 425°F and tossed in smoky taco seasoning for a slightly charred crust. Topped with melted shredded cheddar, cool sour cream, fresh cilantro, and jalapeño for a Tex-Mex potato 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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the taco seasoned potatoes
  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 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 with toppings
  1. Transfer potatoes to a serving dish or cast iron skillet and top with shredded cheddar, then return to the oven for 2 minutes until melted.
  2. Dollop with sour cream, then scatter fresh cilantro and jalapeño slices on top.
  3. Serve immediately with lime wedges for squeezing.

Notes

For extra crisp edges, keep the potatoes in a single layer with space between cubes and flip only once during roasting. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan in a 425°F oven until hot and crisp. Freezing is not recommended due to texture changes. For a lighter option, use reduced-fat cheddar and sour cream (texture remains creamy).