Description
Cheesy Taco Potatoes are a deliciously crispy oven-roasted potato wedge dish infused with bold taco spices and topped with gooey melted cheddar and Monterey Jack cheeses. Garnished with fresh green onions and cilantro, and served with sour cream and salsa, this recipe combines the comfort of loaded potatoes with the zesty flavors of a taco for a perfect appetizer or side dish.
Ingredients
Scale
Potatoes and Seasoning
- 4 large russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Cheese and Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Serving
- 1/2 cup sour cream or Greek yogurt, for serving
- Salsa or pico de gallo, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Season Potatoes: In a large bowl, toss the potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), and salt and pepper until they are evenly coated with the spices and oil.
- Arrange Potatoes: Spread the seasoned potato wedges in a single layer on a parchment-lined baking sheet to ensure even cooking and crispiness.
- Roast Potatoes: Roast the potatoes in the preheated oven for 25 to 30 minutes, flipping them halfway through the cooking time, until they are golden and crispy on the outside and tender on the inside.
- Add Cheese: Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the hot potatoes.
- Melt Cheese: Return the baking sheet to the oven and bake for an additional 5 to 7 minutes, or until the cheese is fully melted and bubbling.
- Garnish: Once out of the oven, top the cheesy potatoes with sliced green onions and chopped fresh cilantro for a fresh, vibrant flavor.
- Serve: Serve the cheesy taco potatoes warm with a side of sour cream or Greek yogurt and your favorite salsa or pico de gallo for dipping or topping.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning and drying thoroughly.
- You can substitute the russet potatoes with Yukon Gold potatoes for a creamier texture.
- The cayenne pepper is optional and can be adjusted based on your spice preference.
- Use full-fat sour cream or Greek yogurt for the best creamy taste and texture.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
