Description
Pioneer Woman’s Taco Potatoes are crispy, roasted potatoes seasoned with a flavorful blend of taco spices. The potatoes are tossed in a mixture of taco seasoning, olive oil, and a touch of lime juice, then roasted to perfection. This dish combines the comfort of roasted potatoes with the zesty, spicy flavors of a taco, making it a versatile side dish or a delicious base for a hearty meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons of olive oil
- 2 tablespoons of taco seasoning (store-bought or homemade)
- 1 teaspoon of garlic powder
- 1/2 teaspoon of smoked paprika (optional, for extra flavor)
- 1/2 teaspoon of salt (adjust to taste)
- 1/4 teaspoon of black pepper
- 1 tablespoon of fresh lime juice
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream, shredded cheese, and salsa (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Potatoes: Peel and cut the potatoes into 1-inch cubes. Place them in a large mixing bowl.
- Season the Potatoes: Add the olive oil, taco seasoning, garlic powder, smoked paprika (if using), salt, and black pepper to the bowl with the potatoes. Drizzle with fresh lime juice. Toss the potatoes until they are evenly coated with the seasoning mixture.
- Arrange on a Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they are spaced out so they can crisp up properly.
- Roast the Potatoes: Roast in the preheated oven for 25-30 minutes, turning the potatoes halfway through cooking, until they are golden brown and crispy on the outside and tender on the inside.
- Garnish and Serve: Once roasted, remove the potatoes from the oven. Sprinkle with chopped fresh cilantro if desired. Serve hot with optional toppings like sour cream, shredded cheese, or salsa.