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These potato tacos are made with roasted potatoes, Pepper Jack cheese, and a spicy yogurt sauce. They’re perfect for a weeknight dinner or to serve a crowd!
All right, guys, I have to admit something.
I really like the spicy potato taco from Taco Bell.
I know. I KNOW.
But in a pinch, it’s one of my favorite fast food snacks.
And while yes, of course, I’d rather be snacking on fresh fruit, my chipotle hummus, or caramelized onion dip, sometimes life happens. Sometimes I find myself eating a spicy potato taco.
Recently, a few days after I hosted a taco dinner party (with fish tacos and pineapple shrimp tacos), I found myself staring at SO MANY leftover tortillas. Obviously, I needed more tacos in my life to finish off the tortillas.
When I realized that I still had half a bag of Russet potatoes left over (from making batch after batch of crispy oven fries), I knew what had to happen.
Except, I wanted to make my potato tacos healthier than the fast food version.
These (relatively healthy) potato tacos are made with seasoned, roasted potatoes, a spicy yogurt sauce, sliced avocado, and shredded, spicy Pepper Jack cheese.
Really? Carbs wrapped in carbs?
And it’s delicious.
But actually, these potato tacos would be perfectly delicious without the tortillas–as a taco bowl.
Should I Use Corn or Flour Tortillas for Potato Tacos?
Use whichever you prefer!
I normally offer both options, but if I’m serving guests I always make sure to have corn tortillas on hand just in case a guest is gluten-free.
How Can I Cook Corn Tortillas Without Frying Them?
My favorite way to cook corn tortillas is to brush a well-seasoned cast-iron pan with oil and heat it over medium or medium-high heat.
When the pan is hot, add a tortilla. Cook it for about 30 seconds, or until it starts to bubble up.
Use a pair of metal tongs and flip the tortilla. Cook it for about 15 more seconds.
Alternatively, if you have a gas range stovetop, you can set the tortillas one at a time directly on the grill above the flame. Cook quickly on each side. I like this technique best with flour tortillas (not corn).
What Kind of Potatoes Should I Use?
I used Russet (Idaho) potatoes for these tacos.
Because that’s what I had on hand. If you have a different kind of potato in your pantry, you can use it instead.
Just know that the cooking time might be a little different.
How to Cook Potatoes for Potato Tacos
I like to season and then roast my potatoes.
Dice them, toss them in oil and seasoning (but not salt), and roast the potatoes on a baking sheet.
When they’re crispy, pull them out of the oven and sprinkle with salt.
Can I Cook the Potatoes in a Skillet Instead of Roasting Them?
Of course you can!
I prefer to roast them because one– you can use less oil, and two– it’s more hands-off.
To me, the hands-off part matters because I prepare the rest of the taco ingredients while the potatoes roast.
What Else Goes in a Potato Taco? (Besides Potatoes)
I like to add shredded Pepper Jack cheese, some diced chives or green onion, sliced avocado and a little yogurt mixed with hot sauce. Trust me on the yogurt and hot sauce, it’s so good!
And I add a dash of hot sauce (I love using homemade hot sauce, Cholula or Tabasco chipotle sauce) right onto the tacos. Because yum.
And of course, taco night needs a bowl of salsa. I like using my homemade fire-roasted salsa.
Assemble your tacos while the potatoes are still hot, and enjoy!
- 2 large Russet (baking) potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder Or swap favorite seasoning
- ½ teaspoon onion powder
- ½ teaspoon red chili flakes
- 2 teaspoon salt
Spicy Yogurt Sauce:
- ½ cup plain yogurt (whole milk preferred)
- 2 teaspoons favorite (mild) hot sauce I used Cholula. Use more or less hot sauce depending on heat level of the hot sauce
- 8 tortillas (corn or flour)
- a few drops of oil (for brushing the pan)
- 4 ounces Pepper Jack cheese, freshly grated
- 1 avocado, thinly sliced
- ⅛ cup finely chopped chives
Extra Toppings (Optional):
- 1 lime, cut into 8 wedges
- hot sauce
- Preheat the oven to 400ºF.
- Cut the potatoes into small cubes, about ¼" across.
- Lay the potatoes in a single layer on an unlined baking sheet. Drizzle with olive oil and toss the potatoes in the oil.In a small bowl, add the chili powder, garlic powder, onion powder, and red chili flakes. Stir to combine, and then sprinkle the spices over the potatoes.
- Bake potatoes for 20 minutes, and then turn the potatoes. Bake about 10 more minutes, or until potatoes are crispy.
- While the potatoes roast, mix yogurt and hot sauce together with a spoon.
- Brush a non-stick or cast iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.
- When the potatoes finish roasting, sprinkle with salt.
- To assemble the tacos, divide the potatoes, cheese, and avocado among the tortillas. Top each taco with a dollop of sauce and a few chives. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the potatoes and tortillas are still warm.
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