Description
These Taco Spiced Roasted Potatoes are crispy, flavorful, and oil-free. Packed with bold taco seasonings, they’re perfect as a side dish or main, and they’re easy to make using just a few pantry spices.
Ingredients
- 1 1/2 pounds (680g) gold potatoes, peeled and chopped
- 1 tablespoon (8g) chili powder
- 1/2 tablespoon (4g) smoked paprika
- 1/2 tablespoon (4g) ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon (15g) tomato paste
- 1/4 cup (60g) water
Instructions
- Preheat the oven to 425°F (218°C) and line a pan with parchment paper.
- Peel and chop the potatoes into 1/2-inch pieces and add them to a large bowl.
- In a separate small bowl, mix the chili powder, smoked paprika, cumin, onion powder, garlic powder, and salt.
- Add the tomato paste and water to the spices and mix until a thick sauce forms.
- Pour the sauce over the potatoes and stir to evenly coat.
- Spread the potatoes onto the prepared pan in an even layer.
- Bake for 25–30 minutes until browned and crispy, flipping halfway through for even cooking.
- Serve hot as a side or with toppings for a main dish.
Notes
- Use gold potatoes for the best creamy texture and crisp edges.
- For extra crispy results, do not overcrowd the baking sheet.
- Adjust spice levels to your preference by reducing chili powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 204
- Sugar: 2g
- Sodium: 452mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
