Ingredients

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

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/4 cup sliced green onions

1/4 cup chopped fresh cilantro

1/2 cup sour cream or Greek yogurt, for serving

Salsa or pico de gallo, for serving

Instructions

Step 1: Preheat the oven to 425°F (220°C) to ensure it is hot enough for roasting the potatoes to a crispy texture.

Step 2: In a large bowl, toss the potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper if using, salt, and pepper until all pieces are evenly coated with the spices.

Step 3: Spread the seasoned potato wedges out in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even cooking.

Step 4: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Flip the wedges halfway through cooking to achieve a golden, crispy exterior and tender inside.

Step 5: Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the hot roasted potatoes.

Step 6: Return the baking sheet to the oven and bake for an additional 5 to 7 minutes, or until the cheese has melted and is bubbly.

Step 7: Remove the potatoes from the oven and top with sliced green onions and chopped fresh cilantro for freshness and color.

Step 8: Serve the cheesy taco potatoes warm, accompanied by sour cream or Greek yogurt and your choice of salsa or pico de gallo for dipping.

Tips & Variations

For extra crispiness, soak the cut potato wedges in cold water for 30 minutes before seasoning and roasting to remove excess starch.

Try adding cooked ground beef or black beans on top for a heartier meal.

Swap Monterey Jack with pepper jack cheese for a spicier kick.

Use sweet potatoes instead of russet potatoes for a different flavor and natural sweetness.

FAQs

Can I prepare this recipe ahead of time?

You can season and cut the potatoes in advance and keep them in water in the refrigerator for a few hours to prevent browning. However, for best texture, roast and add cheese just before serving.

What can I use instead of sour cream?

You can substitute Greek yogurt for sour cream for a similar tangy flavor with less fat. Alternatively, avocado crema or a creamy guacamole works well as a topping too.