Roasted Taco PotatoesMay 7, 2012
I’ve got a really easy and yummy side dish for you all: Roasted Taco Potatoes.
These are the perfect side dish to whatever you’re having for dinner: pork tenderloins, chicken, or like we had that night– burgers on the grill.
They’re really simple to make, and as I found out they’re still delicious even after they’ve sat out for awhile. I made them in the early afternoon and then let them sit on the counter for a couple of hours and they still tasted absolutely yummy when we had them for dinner. The only bad thing about these potatoes? I didn’t make enough. Next time I am going to double the recipe.
Roasted Taco Potatoes
recipe inspired from The Family Kitchen
- 5 medium-sized potatoes, peeled and cubed (I used Idaho)
- 2 peppers, thinly sliced
- 1 T olive oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp. oregano
- 1/2 cup cheese (I used some shredded Mexican cheese we had on hand)
- Preheat oven to 425 degrees. Grease a baking dish and set aside.
- Put your potatoes and peppers in a large bowl. Toss with olive oil.
- In a small bowl, mix all your seasonings together. Add to potatoes and toss until well-coated.
- Put seasoned potatoes in greased baking dish.
- Bake for 30 minutes or until potatoes are done and a fork pierces them easily. Sprinkle cheese on top of potatoes and bake another 5 minutes or until cheese is bubbly.
- Serve immediately, and enjoy!!
— the Jilb