Filed Under: Spanish | Vegetarian

Roasted Potato Tacos

Recipe By Tessa Arias
June 28th, 2011
When I set out to make whole-grain tortillas last week, I had this specific recipe for roasted potato tacos in mind. I've been on a little meatless kick lately, mostly...
When I set out to make whole-grain tortillas last week, I had this specific recipe for roasted potato tacos in mind. I’ve been on a little meatless kick lately, mostly because my miniscule college-student grocery budget doesn’t allow me to splurge much at the grocery store. And potatoes are cheap. And also, roasted potatoes are one of my favorite foods on the planet.

Recipe Rundown
Taste: Slightly spicy, savory, sweet, tangy, nutty.
Texture: The potatoes are browned and almost crispy on the outside, soft and fluffy on the inside. The sour cream dressing is thick and smooth.  
Ease: Very easy!
Appearance: How could you not want a taco for yourself?
Pros: Flavorful and satisfying meatless meal.
Cons: None.
Would I make this again? I’ve already made these tacos twice!

Roasted Potato Tacos
Serves 2
Adapted from The Kitchn
  • 4-5 red potatoes, coarse chopped
  • 1/2 red bell pepper, coarse chopped
  • 1/2 medium sized onion, coarse chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 tablespoon vegetable oil
  • Tortillas, preferably homemade
  • Lime wedges, for garnish  
  • Dressing, recipe follows
Preheat oven to 420 degrees. Combine potatoes, bell pepper, onion, salt, cumin, chili powder, oregano, and oil. Toss until potatoes and other vegetables are well coated in oil and spices. Spread the mixture out on a baking sheet and place on the middle rack in the oven. Cook for 30-40 minutes, or until potatoes are tender and browned. Spread the mixture on tortillas and top with a spoonful of dressing (recipe below). Serve with fresh lime wedges.

  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh goat cheese
  • 1 clove garlic
  • 1 teaspoon diced jalapeno
  • 1/2 teaspoon fresh lime juice
Combine all the ingredients in a bowl and whisk until smooth.
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

  1. #
    DessertForTwo — July 7, 2011 at 9:31 pm

    These look so great! I've been wanting to make vegetarian tacos for a while now, ever since I saw the mushroom tacos in Super Natural Every Day. Yours are first on the list 🙂

  2. #
    Jen Schall — June 30, 2011 at 6:24 pm

    These look delish! I love to add potatoes to my grilled veggies for tacos in the summer. I'll have to give this recipe a try next time the weather isn't so nice for grilling!

  3. #
    maris — June 28, 2011 at 9:42 pm

    What a great idea! I would love this! Much better then Taco Bell I am quite sure!

  4. #
    Tracey — June 28, 2011 at 7:11 pm

    I'm not ashamed to admit I sort of love the potato tacos from Taco Bell, and I'm willing to bet these are SO much better 🙂 Can't wait to try them!

    • #
      handleheat — June 28, 2011 at 7:15 pm

      Haha! I didn't even know Taco Bell had potato tacos.

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed