Taco Potatoes
With only 5 minutes of hands-on prep, these incredibly easy 3-ingredient Taco Potatoes offer a versatile side for any Mexican meal or a spicy addition to your lunch bowls.
Servings: 4 servings
Calories: 150kcal
Instructions
- Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
- Wash and dry the potatoes. Cut them into 1/2 inch bite sized pieces.1 lb Yukon potatoes
- Place the potatoes in a bowl and drizzle over the oil. Add the taco spice mix and toss to combine.2 tbsp olive oil, 1 tbsp taco seasoning mix
- Place the seasoned potatoes into the preheated oven, making sure that the oven has reached the required temperature. Flip the potatoes after 20 minutes to ensure even browning and crisping on all sides.
- The potatoes are done in about 35 minutes or when they are golden brown and crispy on the outside and tender on the inside (easily pierced with a fork). Serve immediately.
Notes
Storage: You can easily meal prep these taco potatoes and store them in an airtight container in the fridge for up to 4 days. I don't recommend freezing them.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 57mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 23mg | Calcium: 14mg | Iron: 1mg
