There’s something undeniably comforting about a plate of Taco Potatoes fresh out of the oven. Crisp on the outside, fluffy on the inside, and coated in a zesty taco seasoning blend, this dish is the perfect combination of hearty and flavorful.
I first whipped up Taco Potatoes as a quick side dish to complement a taco night, but they’ve since taken center stage at many meals. Whether served alongside grilled meats, as a base for loaded toppings, or even as a simple snack, these potatoes never fail to delight. Let’s dive in and discover why this recipe is a must-try for any occasion.
Why You'll Love This Taco Potatoes Recipe
Get ready to add a new favorite to your recipe collection. These Taco Potatoes are a versatile and crowd-pleasing dish that’s easy to prepare and even easier to love.
First, they’re incredibly simple to make. With just a handful of pantry staples and a few steps, you’ll have a flavorful dish that tastes like you spent hours in the kitchen.
The crispy texture is irresistible. Tossed with olive oil and taco seasoning, the potatoes roast to golden perfection, creating a satisfying crunch that contrasts beautifully with their fluffy interior.
They’re also endlessly customizable. You can top them with melted cheese, sour cream, salsa, or even a sprinkle of cilantro for a fully loaded experience. Plus, they pair well with a variety of mains, from grilled chicken to steak or even vegetarian dishes.
Finally, this recipe is budget-friendly and uses ingredients you likely already have on hand. Perfect for weeknight dinners or meal prep, Taco Potatoes are as practical as they are delicious.
Ingredients Notes

The secret to amazing Taco Potatoes lies in the right ingredients, each chosen to maximize flavor and texture.
Russet Potatoes are the star of the show. Their high starch content ensures a fluffy interior, while their sturdy skin crisps up beautifully in the oven. Yukon Gold potatoes also work well if you prefer a creamier texture.
Taco Seasoning is what gives this dish its signature flavor. You can use store-bought seasoning for convenience, or mix up your own blend of chili powder, cumin, garlic powder, paprika, and a pinch of cayenne for a personal touch.
Olive Oil is essential for achieving that crispy exterior. It helps the seasoning stick to the potatoes and ensures they roast evenly. Avocado oil or melted butter are excellent substitutes if you’re looking for a slightly different flavor.
Garlic Powder and Onion Powder add an extra layer of depth. While these are optional, they enhance the savory notes and make the dish even more irresistible.
A baking sheet and parchment paper are all you need to make this recipe mess-free. Parchment ensures the potatoes don’t stick, while the baking sheet provides plenty of space for even roasting.
How To Make This Taco Potatoes Recipe

Making Taco Potatoes is as simple as chop, toss, and roast. Let me walk you through the process.
Start by preheating your oven to 425°F. This high temperature is key to achieving perfectly crispy potatoes. While the oven heats, wash and dry your potatoes. No need to peel them – the skins add extra texture and flavor.
Next, cut the potatoes into bite-sized cubes. Aim for uniform pieces to ensure even cooking. Transfer them to a large mixing bowl for easy seasoning.
Drizzle the potatoes with olive oil, making sure each piece is lightly coated. This step is crucial for creating that crispy exterior. Sprinkle on the taco seasoning, adding a little at a time to ensure even distribution. Toss the potatoes until every cube is covered in that flavorful spice blend.
Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet. Overcrowding the pan can lead to steaming instead of roasting, so use two pans if necessary.
Roast the potatoes for 25-30 minutes, flipping them halfway through cooking. You’ll know they’re done when they’re golden brown and crispy on the edges. The aroma of the taco seasoning will be your cue to grab a plate!
Storage Options
If you happen to have leftovers, Taco Potatoes store beautifully for future meals.
For short-term storage, place the cooled potatoes in an airtight container and refrigerate for up to 4 days. They reheat well in the oven or air fryer, regaining their crispiness with a quick blast of heat.
To freeze, spread the cooled potatoes on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag or container, where they’ll keep for up to 3 months. When ready to enjoy, bake them straight from frozen at 400°F until heated through.
Avoid microwaving, as it can make the potatoes soggy.
Variations and Substitutions
The beauty of Taco Potatoes lies in their adaptability. Here are a few ways to make them your own.
For a spicy kick, add extra cayenne pepper or red pepper flakes to your seasoning mix.
Want a cheesy twist? Sprinkle shredded cheddar or pepper jack cheese over the potatoes during the last 5 minutes of roasting.
To make them a complete meal, top the roasted potatoes with seasoned ground beef, black beans, diced tomatoes, and a dollop of sour cream.
If you’re looking for a healthier option, try using sweet potatoes instead of russets. Their natural sweetness pairs beautifully with the smoky taco spices.
Finally, experiment with toppings! Salsa, guacamole, pickled jalapeños, and fresh cilantro are all excellent choices for dressing up this dish.
Taco Potatoes are a simple yet flavorful recipe that’s sure to become a staple in your meal rotation. With their crispy edges, bold seasoning, and endless possibilities for customization, they’re as fun to make as they are to eat. Whether served as a side dish or the main event, these potatoes are guaranteed to be a hit with family and friends alike.
PrintTaco Potatoes Recipe
This Taco Potatoes recipe combines crispy roasted potatoes with flavorful taco-seasoned ground beef, fresh veggies, and your favorite toppings. A satisfying and simple dinner idea that everyone will love, perfect for busy weeknights or family meals!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
- 4 medium russet potatoes, diced
- 2 tbsp olive oil
- 1 lb ground beef
- 1 packet taco seasoning (or homemade blend)
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup diced tomatoes
- ¼ cup diced onions
- ¼ cup sliced green onions
- ½ cup sour cream
- Optional toppings: salsa, guacamole, jalapeños, cilantro
Instructions
- Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until crispy.
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Stir in taco seasoning and water. Simmer for 5 minutes until the mixture thickens.
- Assemble the taco potatoes: layer roasted potatoes, taco-seasoned beef, shredded cheese, tomatoes, onions, and desired toppings.
- Serve warm and enjoy!
Notes
- Swap ground beef with ground turkey or chicken for a lighter option.
- Use sweet potatoes instead of russet potatoes for a different flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
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