Description
These Cheesy Taco Potatoes are a delightful twist on classic potato wedges, seasoned with a bold blend of taco spices, oven-roasted to crispy perfection, then topped with melted cheddar and Monterey Jack cheeses. Finished with fresh green onions and cilantro, and served alongside creamy sour cream and tangy salsa or pico de gallo, this recipe makes a flavorful and satisfying side or snack that’s perfect for any occasion.
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
For Serving
- 1/2 cup sour cream or Greek yogurt
- Salsa or pico de gallo
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the potatoes and achieving a crispy texture.
- Season 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 each wedge is evenly coated with the spice mixture.
- Arrange Potatoes: Spread the seasoned potatoes evenly in a single layer on a baking sheet lined with parchment paper to ensure even cooking and prevent sticking.
- Roast Potatoes: Roast in the preheated oven for 25 to 30 minutes, flipping the wedges halfway through to cook both sides evenly. Roast until the potatoes are golden and crispy on the outside and tender inside.
- Add Cheese: Remove the baking sheet from the oven and sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the hot potatoes to allow the cheese to melt perfectly.
- Melt Cheese: Return the baking sheet to the oven for an additional 5 to 7 minutes until the cheese melts and bubbles, creating a gooey, delicious layer.
- Garnish: Remove from the oven and top with sliced green onions and chopped fresh cilantro for a fresh, vibrant flavor and color contrast.
- Serve: Serve the cheesy taco potatoes warm with sour cream or Greek yogurt and salsa or pico de gallo on the side for dipping or topping.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes prior to seasoning, then dry thoroughly.
- Adjust the cayenne pepper according to your spice tolerance or omit for milder flavor.
- Sour cream can be substituted with Greek yogurt for a healthier option.
- Leftover potatoes can be reheated in the oven to retain crispiness.
- Try adding diced jalapeños on top for an extra kick.
