Description
Cheesy Taco Potatoes are crispy roasted potato wedges seasoned with a flavorful blend of chili powder, cumin, smoked paprika, and other spices, then topped with melted cheddar and Monterey Jack cheeses. Garnished with fresh green onions and cilantro, and served with sour cream and salsa, this dish makes a deliciously savory and satisfying appetizer or side.
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 your oven to 425°F (220°C) to ensure it’s hot enough for roasting the potatoes to a crispy finish.
- Season 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. Mix thoroughly to coat each wedge evenly with the seasoning.
- Arrange on Baking Sheet: Spread the coated potato wedges in a single layer on a baking sheet lined with parchment paper, ensuring they have space for even cooking and crisping.
- Roast Potatoes: Place the baking sheet in the preheated oven and roast the potatoes for 25 to 30 minutes, flipping the wedges halfway through. Roast until the potatoes are golden brown, crispy on the outside, and tender inside.
- Add Cheese: Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the hot potatoes.
- Melt Cheese: Return the baking sheet to the oven for an additional 5 to 7 minutes, or until the cheeses are fully melted and bubbling.
- Garnish: Once the cheese has melted, remove the potatoes from the oven and top them with sliced green onions and chopped fresh cilantro for a fresh burst of flavor.
- Serve: Serve the cheesy taco potatoes warm with sour cream or Greek yogurt, and salsa or pico de gallo on the side to add creamy and tangy elements to the dish.
Notes
- Russet potatoes work best due to their starchy texture and ability to crisp up well when roasted.
- If you prefer less heat, omit the cayenne pepper.
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning and roasting.
- Serve immediately to enjoy the cheese melted at its best.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
