Feel the delightful crunch as you sink your teeth into Taco Smashed Potatoes. These crispy beauties are a fusion of flavors that’ll make your weeknight dinners feel special. I’ve tested this recipe a few times, tweaking ingredients and methods, ensuring you get a dish that’s not just easy to make but incredibly satisfying. If you’re after a quick meal that’s packed with flavor, check out my Taco Salad recipe too!
About Taco Smashed Potatoes.
This dish is a standout for family gatherings or even a cozy night in. Taco Smashed Potatoes bring together the comforting texture of potatoes and the robust flavors of taco seasoning, making it a hit for both kids and adults. I’ve tested this dish multiple times, and each iteration made me fall more in love with the blend of crispy potatoes and savory meat. Plus, you can customize it with your favorite toppings!
- Quick to prepare: Perfect for busy weeknights when time is tight.
- Budget-conscious: Using staple ingredients from your pantry keeps costs low.
- Family-approved: Everyone loves the hearty component of potatoes and the bold taco taste.
- Did you know? Potatoes are rich in potassium, making them a nutritious base for this dish.
Key Ingredients & Their Roles
- Gold Potatoes: Creamy texture + light buttery flavor. Ideal for smashing!
- Lean Ground Beef or Turkey: The protein base; swap with chicken or lentils for a different vibe.
- Sharp Cheddar Cheese: Adds richness and pairs beautifully with the taco spices.
- Guacamole: Fresh and creamy, this topping brings a cooling contrast to spicy flavors.
How to Make Taco Smashed Potatoes.
- Start by placing the potatoes in a large stock pot and cover them with cold water. Bring to a boil over medium heat and cook until just fork-tender, which takes about 15 to 20 minutes.
- After draining, let the potatoes cool until you can handle them. Preheat your oven to 425°F (218°C).
- Brush a baking sheet with about 1 ½ tablespoons of olive oil. Arrange the potatoes on the sheet. Use your hand or the bottom of a glass to gently smash each potato, keeping them in one piece. Drizzle a bit more olive oil over the smashed potatoes and sprinkle with salt, pepper, and garlic powder.
- Roast in the oven for 25 to 30 minutes, until golden and crispy on the outside.
- While the potatoes roast, prepare the taco meat. In a skillet, heat over medium heat. With lean ground beef, I rarely add oil since it renders its fat. Add the beef and break it up with a wooden spoon. Cook until browned.
- Season the meat with cumin, smoked paprika, garlic powder, chili powder, and a pinch of salt and pepper. Stir well and continue cooking until well combined.
- If you like your taco meat saucier, mix ½ cup cold water or stock with 1 ½ tablespoons flour in a shaker cup. Gradually add it to your cooked meat while stirring. Let it simmer on low for about 10 minutes to thicken.
- Once the potatoes are crispy, remove them from the oven. Spoon taco meat over the tops and generously sprinkle cheddar cheese. Return to the oven for about 5 minutes until the cheese has melted.
- Finally, load your toppings: guacamole, sour cream, cilantro, jalapeños, or pickled onions. Serve right away and enjoy!
Pro Tips & Troubleshooting
- When smashing the potatoes, don’t apply too much pressure; you want them flattened but not crumbled.
- A common mistake is under-seasoning the taco meat; don’t be afraid to add spices—taste it!
- Seasonal vegetables can be added to your taco mix for some freshness; consider bell peppers or zucchini.
- If you’re cooking for a crowd, this recipe doubles easily without affecting cooking times. Just ensure your baking sheet allows for spacing!
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, pop them in the oven at 350°F (175°C) for about 15 minutes or until heated through for that crispy texture again. After testing, I found that reheating in the oven retained the potatoes’ crispiness much better than the microwave.
Serving Suggestions
These Taco Smashed Potatoes pair perfectly with a fresh salad or a side of corn. For more delicious options, check out my Creamy Garlic Chicken Rice Skillet or Sweet Potato Casserole.
Frequently Asked Questions
- Can I use other types of potatoes? Yes, feel free to try russets or reds, but gold potatoes yield the creamiest texture.
- What toppings do you recommend? Guacamole, sour cream, cheddar cheese, cilantro, and pickled onions are great choices!
- How do I ensure crispy potatoes? Make sure to use a hot oven and don’t overcrowd the baking sheet.
- Can this be made vegetarian? Absolutely! Swap the meat for black beans or lentils, seasoned the same way.
- What’s the best way to reheat leftovers? Reheat in the oven to maintain crispiness—about 15 minutes at 350°F will do the trick!
Final Thoughts
I can’t wait for you to try these Taco Smashed Potatoes! They’re a family favorite in my home, and I love how customizable they are. Share your adaptations and any delicious toppings you try; I’m always eager to see how you make the dish your own!
More Recipes You’ll Love
- Taco Salad – a fresh and vibrant way to enjoy taco flavors.
- Taco Soup – a hearty and comforting dish with similar ingredients.
- Taco Layer Dip Cups – perfect for party snacks that complement the flavors of tacos.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Taco Smashed Potatoes
Ingredients
- 8 medium to large gold potatoes
- olive oil for drizzling
- kosher salt and pepper
- garlic powder for sprinkling
- 1 pound lean ground beef or turkey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- sharp cheddar cheese
- guacamole
- sour cream
- cilantro
- pickled onions
- jalapeno peppers
Instructions
- Place the potatoes in a large stock pot and cover with cold water. Bring to a boil over medium heat and boil until just fork tender, about 15 to 20 minutes. Drain the potatoes and let cool until you can comfortably touch them.
- Preheat the oven to 425 degrees F.
- Brush a baking sheet with about 1 ½ tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle or spray more olive oil on top of the potatoes. Sprinkle the potatoes with a big pinch of salt, pepper and garlic powder.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
- While the potatoes roast, make the taco meat. Heat a skillet over medium heat. Add the ground beef and break it apart with a wooden spoon.
- Cook, stirring and breaking apart the beef often, until it begins to brown. Add in the cumin, paprika, garlic powder, chili powder, and a big pinch of salt and pepper. Stir well to disperse all the seasonings. Cook until the beef is browned.
- Optional: Make the meat saucier by mixing ½ cup cold water or stock with 1 ½ tablespoons flour. Slowly stream in the slurry while stirring with a wooden spoon. Stir often and cook over low for about 10 minutes to thicken.
- Remove the sheet pan with the potatoes. Add a few spoonfuls of the taco meat on top. Top with a handful of cheddar cheese. Stick the pan back in the oven for 5 minutes, just until the cheese melts.
- Remove the pan for the last time and add toppings like guacamole, sour cream, cilantro, and pickled onions. Serve immediately!