Description
Cheesy Taco Potatoes are crispy, spice-coated potato wedges roasted to golden perfection and topped with melted cheddar and Monterey Jack cheeses. Finished with fresh green onions, cilantro, and served with sour cream and salsa, they offer a flavorful, Tex-Mex inspired twist on classic potatoes perfect as a snack 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 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 is hot enough 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 pieces are evenly coated with the spices.
- Arrange for roasting: 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.
- Roast the potatoes: 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 a 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, or until the cheese has melted and is bubbly.
- Garnish: Remove the potatoes from the oven and top with sliced green onions and chopped fresh cilantro for freshness and color.
- Serve: Serve the cheesy taco potatoes warm, accompanied by sour cream or Greek yogurt and your choice of salsa or pico de gallo for dipping.
Notes
- You can adjust the cayenne pepper amount to control the heat level or omit it entirely for a milder flavor.
- For a sharper cheese flavor, consider using aged cheddar.
- These potatoes are best served fresh but can be reheated in the oven to maintain crispiness.
- Using sour cream or Greek yogurt adds a creamy tang that complements the spices well.
- Try adding cooked ground beef or black beans for a heartier meal variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
