Crispy Potato Tacos (Vegan!)
These vegan Crispy Potato Tacos are an easy dinner recipe that your whole family will love and I swear, they’re better than Taco Bell! The best part is that the diced potatoes are seasoned with pantry spices and baked on a sheet pan which gives you perfectly crisp potatoes ready to stuff in a flour tortilla and top with your family’s favorite taco night toppings!
You Will Love This
- They’re so fast and easy! I’ll be honest – I wasn’t one of those diehards who was up arms when Taco Bell removed their spicy potato taco from the menu last year – good news if you were though, they are bringing it back! I’ve always just made my own crispy potato tacos at home because they are SO easy to make and we always have a bag of potatoes on hand for Vegan Potato Kale Soup or Roasted Potato Salad! Give the taters a quick chop, then season and roast! Everything else is just filling tortillas and adding your favorite toppings. Be sure to try my Cilantro Lime Slaw for some added crunch from shredded cabbage!
- It’s a vegan meal that will fill up your heartiest eaters! These are vegan or vegetarian tacos (depending on your choice of toppings) but either way, tortillas full of seasoned, crispy potatoes leave everyone full and happy. Another one of our family’s favorite vegan tacos are these Quinoa & Walnut Tacos! If you’re looking for a taco that’s got a similar texture to regular ground beef tacos – you need to try this recipe!
- Roasted potato tacos are a vegan meal that doesn’t rely on beans. I love beans of all kinds, but I get that the texture can be weird for some people—especially kids. Believe me, I know – I’ve literally had to strain the beans out of my chili for my 4-year-old in the middle of dinner! If you’re looking for a meatless meal, or a taco night favorite that the kids will love too, you’re in luck with these vegan tacos! The best part about these tacos is that the potatoes are roasted in the oven so you don’t have to boil, drain, or fry the potatoes! No dirty pot or large skillet to wash!
Ingredients and Substitutions
- Yellow Potatoes – I love to use yellow potatoes for this recipe. They may also be called Yukon Gold potatoes at your grocery store. I love their creamy texture for these crispy roasted potato tacos! You can also use Russet potatoes, baby red potatoes, or even sweet potatoes for these potato tacos.
- Cumin – Cumin is essential for these crispy potato tacos. It adds a delicious earthy flavor.
- Chili Powder – Chili powder is going to add just the right amount of heat to these roasted potatoes. If you’re out, use paprika in its place and add a pinch of cayenne pepper.
- Dried Oregano – I love to use dried herbs to season these potato tacos. They work really well in combination with the other spices.
- Garlic Powder – I find that garlic powder works best for these tacos, as opposed to fresh minced garlic.
- Flour Tortillas – You can also use corn tortillas if you prefer, but I love the texture of the fluffy flour tortillas contrasting with the crispy potatoes.
Instructions
Heat oven to 425 degrees. Add diced potatoes to a large sheet pan and drizzle with oil. Sprinkle with cumin, chili powder, dried oregano, garlic powder, and a couple large pinches of salt and pepper. Toss to coat the potatoes evenly.
Roast for 20 minutes, then flip and roast for another 5-10 minutes or until potatoes are fork-tender. Broil potatoes on high for 1-2 minutes or until the taters are crispy on the outside.
Serve roasted potatoes in fluffy flour tortillas with all your favorite taco toppings. We like fresh chopped cilantro, Creamy Avocado Sauce, and crumbled Cotija cheese best!
Tips
- Check on your potatoes! Roast time will depend on what type of potatoes you use and how large or small you dice them. The best way to tell is to poke one of the diced potatoes with a fork see if it pierces the flesh easily. You could also spear a spud (blow on it for a minute) and bite into it. You’ll know the potatoes are done when they are fork-tender but not mushy inside.
- Use your favorite potatoes! You can use whatever kind of potatoes you like (or have on hand). Baby potatoes are some of the best for roasting, but Russet potatoes work well too. Both have good starch content, which helps them crisp up on the outside while staying creamy on the inside. That quick broil at the end will get them nice and extra crispy too!
- Step up your toppings! If you have a few extra minutes, I highly recommend throwing together my Creamy Cilantro Lime Avocado Sauce. It’s super quick and easy and the fresh flavors really pair well with the smoky, roasted potatoes! My 5 Minute Cilantro Lime Slaw will take these tacos to a whole nother level!
- They make a great weekend breakfast! Just add some scrambled eggs (or your favorite egg substitute), and make these crispy potato tacos a delicious, hearty Saturday morning breakfast. You can even get some larger tortillas and use these potatoes for breakfast burritos!
FAQ
A potato taco is a tortilla of your choice (flour or corn) filled with crispy, diced potatoes and topped with your favorites. We like Avocado Cream Sauce or sour cream best, along with a crumble of Cotija cheese. We like to keep it simple so that the flavors of the simply seasoned, roasted potatoes can really shine through!
Tacos de papa are also potato tacos but they are traditionally mashed potatoes inside of a crispy corn tortilla that can be deep-fried or pan-fried. My potato tacos are almost the opposite of a traditional tacos de papa dish, with the soft, flour tortillas being the vehicle for the crispy potatoes inside.
Yes they do! However – if you’re not in the mood to spend extra money on the drive-thru, my Taco Bell copycat potato tacos are going to give you all that tater taco goodness right in the comfort of your own home! Plus you can add whatever toppings you like and customize them to suit your family’s taste!
Easy Vegetarian Dinners
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Vegan Potato Tacos
These vegan Crispy Potato Tacos are an easy dinner recipe that your whole family will love and I swear, they’re better than Taco Bell! The best part is that the diced potatoes are seasoned with pantry spices and baked on a sheet pan which gives you perfectly crisp potatoes ready to stuff in a flour tortilla and top with your family’s favorite taco night toppings!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican/American
- Diet: Vegan
Ingredients
- 2 lbs. baby yellow potatoes, diced into bite-size pieces
- 3 tablespoons olive oil
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
- 8 street taco flour tortillas
Serve with:
- Avocado Cream Sauce
- fresh chopped cilantro
- diced red onion
- crumbled Cotija or queso fresco
Instructions
- Heat oven to 425 degrees. Add diced potatoes to a large sheet pan and drizzle with oil.
- Sprinkle with cumin, chili powder, oregano, garlic powder, and a couple large pinches of salt and pepper. Toss to coat the potatoes evenly.
- Roast for 20 minutes, then flip and roast for another 5-10 minutes or until potatoes are fork-tender.
- Broil potatoes on high for 1-2 minutes or until the taters are crispy on the outside.
- Serve roasted potatoes in fluffy flour tortillas with all your favorite taco toppings. We like fresh chopped cilantro, Creamy Avocado Sauce, and crumbled Cotija cheese best!
Notes
Check on your potatoes! Roast time will depend on what type of potatoes you use and how large or small you dice them. The best way to tell is to poke one of the diced potatoes with a fork see if it pierces the flesh easily. You could also spear a spud (blow on it for a minute) and bite into it. You’ll know the potatoes are done when they are fork-tender but not mushy inside.
Use your favorite potatoes! You can use whatever kind of potatoes you like (or have on hand). Baby potatoes are some of the best for roasting, but Russet potatoes work well too. Both have good starch content, which helps them crisp up on the outside while staying creamy on the inside. That quick broil at the end will get them nice and extra crispy too!
Step up your toppings! If you have a few extra minutes, I highly recommend throwing together my Creamy Cilantro Lime Avocado Sauce. It’s super quick and easy and the fresh flavors really pair well with the smoky, roasted potatoes! My 5 Minute Cilantro Lime Slaw will take these tacos to a whole nother level!
They make a great weekend breakfast! Just add some scrambled eggs (or your favorite egg substitute), and make these crispy potato tacos a delicious, hearty Saturday morning breakfast. You can even get some larger tortillas and use these potatoes for breakfast burritos!
Love these! I added these to normal beef tacos and they were such a hit! I am making them tonight with your cilantro, lime chicken!
The recipe name is misleading as it says that it is vegan, but you have cotija cheese and queso fresco as a topping.
There are vegan Cotija and queso fresco cheeses! Feel free to use those if you’re sticking to a vegan diet 🙂
It seems like it would be easier to put your diced potatoes, oil, and spices in a zip top bag and shake to cover all evenly before adding to the sheet pan.
I try to avoid single use plastics whenever I can but you are welcome to do whatever you prefer!
Hi Kylie! I’ve made this recipe twice now and we all love it, even the picky ones! It has made its way onto the regular rotation. So easy, filling, and delicious. I’ve never had the Taco Bell version, but I bet these are better. Thank you!