Description
Three-ingredient simple, craveable flavor, affordable, and easy. Use my homemade taco seasoning, and these crispy-on-the-outside, tender and fluffy inside Taco Potatoes are also gluten-free. They’re a perfectly poppable snack, a flavorful side dish or a hearty, delicious base to taco bowls and salads. A budget-friendly recipe that you’ll make over and over again!
Ingredients
Scale
- 3 lbs. yellow potatoes, skin on, cut into bite-sized chunks
- 2 Tablespoons avocado oil
- 3 Tablespoons taco seasoning
Instructions
- Preheat the oven to 425° on the air fry, convection or standard oven roast/bake setting of your oven.
- Cut potatoes into bite-size chunks, home fry wedges or French fry shapes. This recipe works with peeled or unpeeled potatoes, though we tend to prefer skin-on for crackly crisp results.
- Toss the cut potatoes with avocado oil and taco seasoning.
- Spread the coated potatoes evenly in a single layer on an oven-sized air-fryer rack. (You can use a baking sheet if you don’t have an air-fryer rack. Spray the tray, but don’t use parchment as it holds the moisture and prevents crispy outsides. If using a baking sheet, you may want to flip the potatoes half way through roasting. The air fryer rack eliminates the need for that.)
- Air fry or roast the taco potatoes for 25 to 40 minutes at 425°. Timing will depend on your oven, the settings you’ve chosen and the size of your potato chunks. When they’re done, the potatoes will be fork-tender when poked with a fork and have crispy exteriors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Beef, Taco Night
- Method: Stovetop, Oven, Air Fryer
- Cuisine: Mexican-American