Description
Cheesy Taco Potatoes are crispy, seasoned potato wedges loaded with melted cheddar and Monterey Jack cheese, topped with fresh green onions and cilantro. These flavorful, oven-roasted potatoes are perfect for a hearty snack or a tasty side dish served with sour cream and salsa.
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, for serving
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the potatoes to a crispy finish.
- 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, and salt and pepper until all the wedges are evenly coated with the spices and oil.
- Arrange for roasting: Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet, making sure they are not overlapped for even cooking.
- Roast the potatoes: Place the baking sheet in the oven and roast for 25 to 30 minutes, flipping the potatoes halfway through the cooking time so they brown evenly and become crispy on all sides while remaining tender inside.
- Add the cheese: Once the potatoes are golden and crisp, sprinkle the shredded cheddar and Monterey Jack cheese evenly over them.
- Melt the cheese: Return the potatoes to the oven and bake for an additional 5 to 7 minutes until the cheese is fully melted, bubbly, and slightly browned.
- Garnish the potatoes: Remove the potatoes from the oven and top with sliced green onions and chopped fresh cilantro for a fresh burst of flavor and color.
- Serve warm: Serve the cheesy taco potatoes warm with sour cream or Greek yogurt and your choice of salsa or pico de gallo on the side for dipping.
Notes
- To make this dish spicier, feel free to increase the cayenne pepper or add finely chopped jalapeños.
- Russet potatoes work best for roasting due to their starchy texture which crisps well.
- For a lighter option, use reduced-fat cheese and Greek yogurt instead of sour cream.
- You can prepare the seasoning mix ahead of time and store it in an airtight container for convenience.
- Ensure potatoes are cut into even wedges to promote even cooking.
