Description
Cheesy Taco Potatoes are crispy roasted russet potato wedges seasoned with a flavorful mix of chili powder, cumin, smoked paprika, garlic, and onion powders. Topped with melted cheddar and Monterey Jack cheeses, fresh green onions, and cilantro, these potatoes are served warm alongside creamy sour cream and zesty salsa or pico de gallo. This easy, oven-roasted dish makes a perfect savory side or a hearty snack with a delicious Tex-Mex twist.
Ingredients
Scale
Potatoes and Seasonings
- 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 Topping
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnishes and Serving
- 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
- Preheat the oven. Set your oven to 425°F (220°C) to ensure it’s hot enough to roast the potatoes to crispy perfection.
- Season the potatoes. 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. Make sure each wedge is evenly coated for maximum flavor.
- Arrange the potatoes. Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper. This helps prevent sticking and promotes even cooking.
- Roast the potatoes. Bake in the preheated oven for 25 to 30 minutes. Flip the wedges halfway through cooking so they brown evenly on all sides. Roast until they are golden brown, crispy on the outside, and tender on the inside.
- Add cheese topping. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the hot potatoes right after they come out of the oven.
- Melt the cheese. Return the baking sheet to the oven for an additional 5 to 7 minutes, or until the cheese has melted and is bubbling beautifully.
- Garnish. Remove from the oven and top the cheesy potatoes with sliced green onions and chopped fresh cilantro to add freshness and color.
- Serve. Serve the cheesy taco potatoes warm with a side of sour cream or Greek yogurt and your favorite salsa or pico de gallo for dipping and added flavor.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning, then pat dry thoroughly.
- If you prefer less heat, omit the cayenne pepper.
- You can substitute the Monterey Jack cheese with mozzarella for a milder flavor.
- These potatoes can be made ahead and reheated in the oven to restore crispiness.
- Use Greek yogurt as a healthier, protein-rich alternative to sour cream.
- Leftover potatoes make a great filling for wraps or taco bowls.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-American
