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### **How to Make Homemade Taco Potatoes**
#### **1. Roast the Potatoes:**
– **Preheat the oven** to **400°F (200°C)**.
– **Prepare the potatoes**: Wash the russet potatoes thoroughly and cut them into bite-sized cubes. No need to peel them—just scrub them clean!
– **Season the potatoes**: In a large mixing bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, paprika, cumin (if using), salt, and pepper until they are evenly coated.
– **Roast**: Spread the seasoned potatoes out in a single layer on a baking sheet. Roast them in the preheated oven for **25-30 minutes**, flipping halfway through, until the potatoes are golden brown and crispy on the edges. Keep an eye on them to make sure they don’t overcook.
#### **2. Prepare the Taco Filling:**
– While the potatoes are roasting, heat **1 tablespoon of olive oil** in a skillet over medium-high heat.
– **Cook the ground meat**: Add the ground beef (or your choice of protein) to the pan and cook it until it’s browned, breaking it apart with a spatula as it cooks.
– **Season the meat**: Once the meat is browned, add the **taco seasoning** (or homemade seasoning mix) and **1/2 cup of water**. Stir to combine and simmer for 5-7 minutes until the mixture thickens and the flavors meld together. If you like it spicier, feel free to add chili powder, cayenne pepper, or hot sauce at this point.
#### **3. Assemble the Taco Potatoes:**
– Once the potatoes are done roasting and crispy, **transfer them to a large serving dish** or individual plates.
– **Top with taco meat**: Spoon the seasoned taco meat over the roasted potatoes. You can be generous here—this is where the flavor comes together!
– **Add toppings**: Let everyone customize their taco potatoes with their favorite toppings. Consider adding **shredded cheese** (it will melt beautifully over the warm potatoes), **sour cream**, **fresh salsa**, **chopped lettuce**, and **sliced tomatoes** for that classic taco flavor. A squeeze of **lime juice** and a sprinkle of **cilantro** bring freshness to every bite.
### **Tips for the Perfect Taco Potatoes**
1. **Roast the Potatoes Until Crispy**: To get the best texture, be sure to roast your potatoes long enough to achieve a nice, crispy exterior. You want that contrast of crunch from the potatoes to balance out the taco meat and toppings.
2. **Use Your Favorite Protein**: Whether you’re using **beef**, **chicken**, **turkey**, or **a plant-based protein**, the taco filling is adaptable. For a vegetarian option, try black beans, chickpeas, or lentils as the base for your taco filling.
3. **Experiment with Toppings**: Don’t limit yourself to the classic toppings—add **pickled onions**, **sliced olives**, or even a little bit of **hot sauce** for some extra flair. The fun of taco potatoes is in how you can make each serving unique.
4. **Meal Prep Friendly**: This recipe is great for meal prep! You can make the roasted potatoes and taco meat ahead of time and store them in the refrigerator. When you’re ready to eat, simply reheat and add your fresh toppings.
5. **Make It Spicy**: If you love heat, add a few chopped **jalapeños**, a drizzle of **sriracha**, or a dash of **cayenne pepper** to the taco meat or on top of the potatoes for a kick.
### **Serving Suggestions**
Homemade taco potatoes can stand alone as a **hearty main dish**, but they also pair wonderfully with a variety of sides. Consider serving them with a refreshing **corn salad**, **Mexican rice**, or **grilled veggies**. For a lighter option, a side of **simple guacamole** and **chips** will complement the flavors perfectly.
### **Final Thoughts**
**Homemade Taco Potatoes** are a fun, flavorful, and easy twist on traditional tacos that will bring excitement to your dinner table. The combination of crispy roasted potatoes and savory taco filling is a match made in heaven, and the best part is that you can top them with whatever you’re craving. Whether you prefer a classic taco topping or want to experiment with something new, this dish is highly adaptable and sure to please.
So, next time you’re in the mood for tacos, skip the shell and give **taco potatoes** a try. It’s an easy, crowd-pleasing recipe that’s perfect for any night of the week!
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