Buy Now → 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
Scale
- 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!
Find it online: https://midwestfoodieblog.com/crispy-potato-tacos-vegan/
