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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'll 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.
- 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! Make them into a complete meal by serving these tater tacos alongside my One-Pot Black Bean Quinoa!
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 easy Pico de Gallo or 5 Minute Cilantro Lime Slaw will also 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!
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.
Not at the moment, but they are coming back in March 2021! It sounds like the strain of 2020 led T-Bell to scale back their menu in an effort to make it easier on their staff. But, after potato lovers near and far literally started a petition, they've decided to bring them back this year. 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!
Easy Vegetarian Dinners
- Vegan Quinoa & Walnut Tacos
- One-Pot Quinoa & Black Beans
- Vegetarian Taco Flatbread Pizza
- Creamy Street Corn Soup
- Vegan Lentil Tortilla Soup
Vegan Potato Tacos
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
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!
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
- ½ 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 easy Pico de Gallo or 5 Minute Cilantro Lime Slaw will also 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!
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican/American
Keywords: roasted potato tacos, vegetarian tacos, tacos de papa, crispy potato tacos
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