Spicy Potato Tacos Recipe
Introduction
These spicy potato tacos are a flavorful and satisfying twist on a classic favorite. Crispy, well-seasoned potatoes baked to perfection make a delicious filling that’s perfect for a quick weeknight meal or casual gathering.
Ingredients
- 4 large Russet potatoes (peeled and diced)
- 1/4 cup olive oil
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Small soft tortillas, warmed
- Chipotle sauce
- Shredded lettuce
- Shredded vegan cheddar cheese
- Diced tomatoes
Instructions
- Step 1: Preheat the oven to 400 degrees F and lightly oil a large rimmed baking sheet or two smaller baking sheets.
- Step 2: Peel the potatoes and dice them into 3/4 inch chunks. Rinse the potatoes in cold water.
- Step 3: In a large pot, bring enough water to a boil to cover the potatoes. Carefully add the potatoes and boil for 5-7 minutes until they are slightly tender but still firm.
- Step 4: Drain the potatoes in a strainer and let them sit for about 3 minutes to dry. Shake the strainer gently to roughen the starch on the surface of the potatoes.
- Step 5: In a large bowl, toss the parboiled potatoes with olive oil, cornstarch, salt, onion powder, garlic powder, cumin, paprika, and cayenne pepper until well coated.
- Step 6: Spread the coated potatoes in a single layer on the prepared baking sheet.
- Step 7: Bake for 40-45 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
- Step 8: Serve the crispy potatoes in warmed tortillas with chipotle sauce, shredded cheddar cheese, lettuce, and diced tomatoes. Enjoy!
Tips & Variations
- For extra crispiness, make sure the potatoes are well dried before coating with oil and spices.
- Adjust the cayenne pepper to your preferred spice level or omit it for a milder taco.
- Try adding avocado slices or pickled jalapeños for an added layer of flavor.
- Use gluten-free tortillas if you want a gluten-free version.
- Swap vegan cheddar for regular cheese or a dairy-free alternative based on your preference.
Storage
Store any leftover cooked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 375 degrees F oven for about 10 minutes to regain crispiness. Avoid microwaving as it can make the potatoes soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato for this recipe?
Yes, you can substitute Russet potatoes with Yukon Gold or red potatoes, but the texture may vary slightly. Russets work best for a crispy exterior.
Is it necessary to parboil the potatoes before baking?
Parboiling helps the potatoes cook evenly and creates a fluffy interior while baking. It is recommended for the best texture but can be skipped if you’re short on time, though the results may be less tender inside.
PrintSpicy Potato Tacos Recipe
These Spicy Potato Tacos feature crispy baked russet potatoes coated in a bold blend of spices, served in warm soft tortillas topped with chipotle sauce, shredded vegan cheddar, lettuce, and diced tomatoes. A delicious, hearty vegan twist on classic tacos with a perfect balance of heat and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6–8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Potatoes and Seasoning
- 4 large Russet potatoes, peeled and diced into 3/4 inch chunks
- 1/4 cup olive oil
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Toppings
- Small soft tortillas, warmed
- Chipotle sauce
- Shredded lettuce
- Shredded vegan cheddar cheese
- Diced tomatoes
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and lightly oil a large rimmed baking sheet or two smaller baking sheets to prevent sticking.
- Prepare Potatoes: Peel and dice the Russet potatoes into roughly 3/4 inch chunks. Rinse them thoroughly under cold water to remove excess starch.
- Parboil Potatoes: Bring a large pot of water to a boil, enough to cover all potatoes. Add the diced potatoes carefully and boil for 5-7 minutes until they are tender but still firm enough to hold shape when pierced with a fork. This step ensures even cooking while baking.
- Drain and Dry: Drain the potatoes in a colander and let them sit for about 3 minutes to dry. Shake the colander gently to roughen the potato surfaces, helping the coating adhere better.
- Season Potatoes: In a large bowl, combine the parboiled potatoes with olive oil, cornstarch, salt, onion powder, garlic powder, cumin, paprika, and cayenne pepper. Toss thoroughly to coat all pieces evenly with the seasoning mixture.
- Arrange for Baking: Spread the coated potatoes in a single layer on the prepared baking sheet(s), ensuring pieces are spaced out so they crisp nicely.
- Bake Until Crispy: Bake in the preheated oven for 40-45 minutes, flipping the potatoes halfway through the baking time. Bake until the potatoes are golden brown on the outside and crisp.
- Assemble Tacos: Warm the soft tortillas and fill each with the spiced baked potatoes. Top generously with chipotle sauce, shredded vegan cheddar cheese, shredded lettuce, and diced tomatoes for freshness and added flavor. Serve immediately and enjoy!
Notes
- Parboiling the potatoes before baking ensures they cook through evenly and become crispy without drying out.
- Adjust cayenne pepper to preference for milder or spicier tacos.
- Use vegan cheddar cheese to keep this recipe vegan-friendly; regular cheese can be substituted if desired.
- Warming tortillas before serving enhances flexibility and flavor.
- Chipotle sauce can be homemade or store-bought to add smoky heat to the tacos.
Keywords: Spicy Potato Tacos, Vegan Tacos, Baked Potato Tacos, Mexican Vegan Recipe, Crispy Potato Tacos
