Description
Cheesy Taco Potatoes are a flavorful and satisfying dish featuring crispy roasted potato wedges seasoned with a blend of taco spices and topped with melted cheddar and Monterey Jack cheeses. Garnished with fresh green onions, cilantro, and served with sour cream and salsa, this recipe offers a delicious twist on traditional potato wedges, perfect as a hearty appetizer or side dish.
Ingredients
Scale
Potato Wedges
- 4 large russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Cheese Topping
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnishes and Serving
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or Greek yogurt, for serving
- Salsa or pico de gallo, for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting the potatoes evenly and to a perfect crisp.
- Season the Potatoes: In a large bowl, toss the potato wedges with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, optional cayenne pepper, salt, and pepper until every wedge is well coated with the spices and oil for maximum flavor.
- Arrange on Baking Sheet: Spread the seasoned potato wedges in a single layer on a parchment-lined baking sheet. This prevents sticking and promotes even roasting on all sides.
- Roast the Potatoes: Place the baking sheet in the oven and roast the potatoes for 25 to 30 minutes, flipping them halfway through to ensure they become golden, crispy on the outside, and tender on the inside.
- Add Cheese Topping: Once the potatoes are roasted, sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the hot potatoes, distributing the cheese to cover all wedges.
- Melt the Cheese: Return the baking sheet to the oven for an additional 5 to 7 minutes, or until the cheese has melted thoroughly and is bubbling, signaling it is perfectly melted and ready to serve.
- Garnish: Remove the cheesy potatoes from the oven and top them with sliced green onions and chopped fresh cilantro to add a fresh, vibrant contrast to the rich cheese and spices.
- Serve: Serve the Cheesy Taco Potatoes warm alongside sour cream or Greek yogurt and your choice of salsa or pico de gallo for dipping and extra flavor.
Notes
- Russet potatoes work best for a crispy exterior and fluffy inside; you may substitute with Yukon Gold for a creamier texture.
- Adjust the cayenne pepper amount based on your heat preference or omit entirely for a milder version.
- For a vegetarian-friendly sour cream option, use Greek yogurt or plant-based sour cream.
- For extra crispiness, avoid overcrowding the baking sheet when roasting the potatoes.
- Leftovers can be reheated in the oven to maintain crispness rather than microwaving.
