Cheesy Taco Potatoes Recipe
These Cheesy Taco Potatoes are a flavorful and irresistible side dish featuring crispy roasted russet potato wedges seasoned with a smoky and spicy blend of chili powder, cumin, paprika, garlic, and onion powders, then topped with melted cheddar and Monterey Jack cheeses. Finished with fresh green onions, cilantro, and served alongside cool sour cream and salsa, they make a perfect party appetizer or family comfort food.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
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 Garnishes
- 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 the oven: Set your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the potatoes to a crispy texture.
- Season the potatoes: In a large bowl, toss the potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, optional cayenne pepper, salt, and pepper until all wedges are evenly coated with the seasoning mixture.
- Arrange for roasting: Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper to prevent sticking and allow for even cooking.
- Roast the potatoes: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, flipping the wedges halfway through to ensure a golden, crispy exterior and tender inside.
- Add the cheeses: Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the hot roasted potatoes.
- Melt the cheese: Return the baking sheet to the oven and bake for an additional 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish: Take the potatoes out of the oven and top them with sliced green onions and chopped fresh cilantro to add brightness and color.
- Serve: Serve the cheesy taco potatoes warm with sour cream or Greek yogurt alongside your favorite salsa or pico de gallo for dipping.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning, then pat dry thoroughly.
- Adjust the cayenne pepper amount depending on your preferred spice level or omit it for a milder dish.
- You can substitute the cheese blend with your favorite Mexican cheese or a blend of queso fresco and mozzarella.
- Leftovers can be reheated in the oven to maintain crispiness or enjoyed cold with dips.
Keywords: cheesy potatoes, taco potatoes, roasted potatoes, Mexican side dish, baked potatoes, spicy potatoes, comfort food
Find it online: https://reemcook.com/cheesy-taco-potatoes-recipe/
