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!