Description
Crispy Smashed Taco Potatoes are a delicious and fun twist on traditional potatoes, seasoned with taco spices and baked to perfection.
Ingredients
Scale
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and scrub the baby potatoes, then boil them in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, place the potatoes and gently smash each one with a fork or the bottom of a glass.
- Drizzle olive oil over the smashed potatoes and sprinkle with taco seasoning, garlic powder, onion powder, salt, and pepper.
- Bake in the preheated oven for 25-30 minutes, or until crispy and golden brown.
- Remove from the oven and sprinkle with shredded cheese, then return to the oven for an additional 5 minutes, or until the cheese is melted.
- Serve topped with sour cream, green onions, and cilantro.
Notes
- Feel free to customize the toppings based on your preferences.
- These potatoes can be made ahead of time and reheated in the oven.
- For a spicier version, add jalapeños or hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Crispy Smashed Taco Potatoes, Taco Potatoes, Vegetarian Potatoes, Side Dish