Pioneer Woman Taco Potatoes Recipe

This Pioneer Woman Taco Potatoes Recipe is a crispy and flavorful side dish, which is made with russet potatoes and a generous coating of taco seasoning. It’s the perfect easy and versatile side, ready in about 50 minutes.

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Pioneer Woman Taco Potatoes Ingredients

5 pounds russet potatoes, scrubbed and cut into large chunks
1/2 cup olive oil
1/4 cup taco seasoning (store-bought or homemade)

How To Make Pioneer Woman Taco Potatoes

Preheat the Oven: Preheat your oven to 400°F (200°C).
Season the Potatoes: In a large bowl, combine the potato chunks, olive oil, and taco seasoning. Toss everything together thoroughly until the potatoes are completely and evenly coated.
Arrange on Baking Sheets: Spread the seasoned potatoes in a single layer across two baking sheets. Giving them space is key to getting them crispy.
Roast: Place the baking sheets in the oven and roast for 35 to 40 minutes, or until the potatoes are tender on the inside and slightly crisp and bubbly on the outside. Be sure to toss the potatoes and rotate the pans halfway through the cooking time for even browning.
Serve: Serve the taco potatoes hot.

Recipe Tips

How to get the most flavor? Ensure the potatoes are evenly coated by tossing them thoroughly in the bowl with the oil and seasoning. Don’t be afraid to use your hands to make sure every piece is covered.
How do I get evenly cooked potatoes? The key is to cut the potatoes into uniform chunks. This ensures that all the pieces cook at the same rate and are perfectly tender at the same time.
How do I prevent sticking? For the easiest cleanup and to guarantee the potatoes don’t stick to the pan, line your baking sheets with parchment paper before adding the potatoes.
Can I adjust the seasoning? Absolutely. Feel free to adjust the amount of taco seasoning to your personal taste. For a spicier kick, use a “hot” taco seasoning blend or add a pinch of cayenne pepper.

What To Serve With Taco Potatoes

These versatile, seasoned potatoes are a fantastic side dish for many meals.

Alongside tacos, burritos, or enchiladas
As a base for a “taco potato bowl” with ground beef, cheese, sour cream, and salsa
With grilled chicken, steak, or pork chops
As a fun and flavorful alternative to regular roasted potatoes

How To Store Taco Potatoes

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: For the best results and to restore their crispiness, reheat the potatoes on a baking sheet in a 400°F (200°C) oven for 10-15 minutes. You can also reheat them in an air fryer.

Taco Potatoes Nutrition Facts

Calories: 211 kcal
Protein: 4g
Fat: 9g
Carbohydrates: 28g
Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to peel the potatoes?

No, this recipe works perfectly with the skins left on. Just be sure to scrub the potatoes well before cutting them into chunks. The skins get wonderfully crispy when roasted.

Can I use a different type of potato?

Yes. While russet potatoes are great for their fluffy interior, you could also use Yukon Gold or red potatoes for this recipe. You may need to adjust the roasting time slightly.

Can I make these in an air fryer?

Yes, taco potatoes are excellent in an air fryer. You will likely need to cook them in batches. Air fry at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through, until crispy.

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