Think beyond meat! Taco seasoning makes the best spice blend for roasted potatoes - russet, gold, sweet or otherwise. These taco roasted potatoes make a delicious accompaniment to southwestern breakfasts, Tex Mex meals, grain bowls, and more.
Taco roasted potatoes don't require the most in-depth recipe explanation, but they're SO delicious they deserve a post of their very own.
A long-time fan of the depth of flavors in my homemade taco seasoning, I gave it a whirl when seasoning potatoes before roasting and the end result was more than I bargained for. I expected them to be tasty, but I was surprised that they really didn't scream "TACO!" once all was said and done - in a really good way! Instead they had a rich and smoky, slightly spicy, seasoned flavor that stood on its own and made them just really good roasted potatoes.
These taco seasoned potatoes would be perfect to serve alongside a southwestern egg scramble or omelette, assemble in a freezer breakfast burrito, add to taco salads, and more. In my house they're also known as something to eat cold from the fridge when there are leftovers, they're that good.
Ingredients You'll Need
- Potatoes: Any you enjoy roasted will do. Russet, Yukon gold/yellow, red potatoes (my favorite in garlic rosemary air fryer red potatoes), new, baby, even sweet potatoes.
- Olive Oil: My #1 oil for roasting potatoes and other vegetables, but if you prefer a different, neutrally-flavored cooking oil for this purpose then use that instead.
- Taco Seasoning: Your favorite store-bought variety will do the trick, but if you're looking for one you can mix up yourself with pantry staples, may I recommend my homemade taco seasoning? It has a smoky blend, isn't too salty or spicy (though you can certainly up the heat if you like!), and adds a well-rounded flavor to potatoes.
Easy Recipe Steps
- Toss potatoes in oil and taco spices. Cut potatoes into pieces about ¾,- to one-inch wide, then drizzle in olive oil and stir them up. Add an extra drizzle of oil if needed so each one is thoroughly coated.
- Arrange on pan. Turn out the potatoes onto a greased sheet pan (rimmed so the potatoes don't go sliding off!) and arrange them so each one has space around it and they aren't touching.
- Cook. Roast these taco roasted potatoes at 425°F for 25-35 minutes, or until they've turned golden-brown to your liking. Be sure to flip them over at the halfway point for more even browning.
Tips and Tricks
- Don't skimp on the oil. Two key points to achieving great roasted potatoes are a high oven temperature and using sufficient amount of oil. Generously coating each piece of potato with oil allows all sides to become nicely golden-brown with a semi-crisp surface.
- Spread them out. Crowding the potato pieces into a small pan promotes "steaming" vs. roasting, and you'll miss out on that tasty browning. Use a pan large enough where the potato chunks aren't touching - two pans if necessary.
- Store seasoning for later. One batch of my homemade taco seasoning will yield roughly three tablespoons. That's enough to spice up 9 medium-large Russet potatoes, or one pound of meat for tacos. Keep mixed spice blend in an air-tight sealable bag or small container.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Taco Roasted Potatoes
Ingredients
- 3 medium-large russet potatoes (total just under 2 pounds)
- 2 ½ Tablespoons olive oil more as needed
- 1 Tablespoon taco seasoning
Instructions
- Heat oven to 425°F. Spray a large rimmed sheet pan with cooking spray or brush with oil and set aside.
- Peel and chop potatoes into pieces roughly ¾- to 1-inch wide. Add to a mixing bowl and toss with olive oil and taco seasoning until evenly coated.
- Pour the potatoes out onto the prepared sheet pan, making sure there is space between each potato and they're not crowded in (use two pans if necessary). Roast for 25-35 minutes, flipping midway, or until crisped and golden-brown to your liking.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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