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Taco Potatoes

Taco potatoes with crispy golden cubes and a slightly charred crust, tossed in smoky taco seasoning and finished with melted cheddar. Flavored like a Tex-Mex taco, then topped with sour cream, cilantro, and jalapeño for a satisfying breakfast or side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Tex-Mex
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Taco potatoes
  • 2 lb Yukon gold or russet potatoes diced into 3/4-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 0.5 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 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 and preheat
  1. Preheat oven to 425°F and line a sheet pan with foil, so the potatoes roast hot and crisp.
Season the potatoes
  1. Toss diced potatoes with olive oil, taco seasoning, garlic powder, salt, and pepper until evenly coated, with every cube visibly speckled.
Roast until golden and crispy
  1. Spread potatoes in a single layer on the sheet pan and roast for 25–30 minutes, flipping once halfway, until golden and crispy with browned edges.
Melt cheddar and finish
  1. Transfer to a serving dish or cast iron and top with shredded cheddar, then return to the oven for 2 minutes until melted and glossy.
Top and serve
  1. Dollop with sour cream, scatter fresh cilantro and jalapeño slices on top, and finish with lime wedges for squeezing right before eating.

Notes

For extra crunch, avoid crowding the potatoes—use a single layer and give them space on the sheet pan so steam can escape. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 425°F oven until hot and re-crisped. Freezing is not recommended because the toppings and potatoes lose texture. For a lighter option, swap sour cream for plain Greek yogurt while keeping the cheddar amount the same.