Sheet Pan Smashed Potato Tacos
Crispy smashed potatoes nestled in warm corn tortillas, perfect for family gatherings and bursting with flavor.
Ingredients
Main Ingredients
- 2 lbs Key Potatoes Feel free to use Yukon Gold or red potatoes as alternatives.
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Taco seasoning
- 8 pieces Corn tortillas Toast for added crunch if desired.
Toppings (suggested)
- Shredded cheese Choose your favorite type.
- Sour cream
- Avocado slices
- Salsa
- Chopped cilantro For garnish.
Instructions
Preparation
- Preheat your oven to 425°F (218°C).
- Wash and scrub the key potatoes, then dice them into quarters.
Cooking
- Toss the diced potatoes with olive oil, salt, pepper, and taco seasoning in a bowl.
- Spread the seasoned potatoes on a baking sheet and roast for 25-30 minutes, or until fork-tender and golden brown.
- Remove from oven and gently press down on each potato to create a smashed effect.
- Drizzle more olive oil over the smashed potatoes and return to the oven for an additional 5-10 minutes for a crispy finish.
- Warm your corn tortillas in a skillet.
- Fill each tortilla with a generous amount of smashed potatoes.
Topping
- Top each taco with your desired toppings such as shredded cheese, sour cream, avocado, salsa, and chopped cilantro.
Notes
Store leftovers in an airtight container in the fridge for about 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to retain crispiness.