If you love potatoes as much as I do, this is a dream. With crispy, spicy roasted potatoes, a soft tortilla, and a mix of creamy and tangy toppings, it’s a delicious mix.
Of course there are no beans or lentils here, so these aren’t as filling as roasted cauliflower tacos (with refried beans as the base), for example. Potato tacos are absolutely worth making, though – even if they’re not the most absolutely well-rounded meal.
You can make your own spelt tortillas, or buy your favourites and use those. It’s easy to make gluten-free depending on the type of wrap you use.
Avocados are in season in autumn and winter in Europe, so get them while they’re at their best. I order in bulk from crowdfarming (not sponsored) and only buy them at this time of year.
Ingredient Notes and Substitutions
- Tortillas: homemade spelt tortillas are pictured. For a really easy and tasty GF option, use corn tortillas! Store bought will speed things up.
- Toppings: change up the toppings based on your preferences. Salsa, tortilla chips, cheese, all good. If you want to be a bit fancier, use avocado aioli instead of plain avocado.
- Pickled Onions: if you don’t have the time to make these in advance, use a squeeze of lime or lemon instead.
- Parsley: or cilantro, of course, but parsley is cold-weather hardy so I prefer it here. Use either as preferred or leave it out.
Step by Step
There isn’t much to do here apart from roasting the potatoes and assembling, but here you can see a good before and after of what the potato should look like.
1. Prep: cut and season the potatoes, and prepare the other elements while they bake.
2. Bake and assemble: cook the potatoes until golden, then assemble the tacos and serve hot.
As mentioned above, choose an eating potato rather than a mashing potato. They are often labeled, and if not, you can always ask what’s best for roasting. I used annabelle for the pictured tacos and it’s probably the most common option here.
Depending on the type of oven you have, you may or may not need to stir the potatoes halfway through the cooking time. With some standard ovens, they’ll brown much more quickly on the underside and will need to be flipped to brown properly. With fan-forced ovens, this isn’t really an issue.
I guess you could use sweet potato, if you hate life. Just kidding – I love sweet potatoes, too but this recipe isn’t developed with them in mind, and the end result would probably be disappointing.
The oven temperature is fairly high for the potatoes, so keep an eye out to make sure they don’t burn. They should be nicely browned, crisp and golden, but not burning around the edges. Stir them if they’re started to get too dark at the sides of the pan.
How to Store
Storage: unfortunately, leftovers aren’t great cold. That being said, if you have extra and don’t assemble the tacos, the potatoes are easily reheated in a frying pan. Add a tiny splash of oil and heat, stirring frequently, until warm.
Freezing: I don’t recommend freezing these tacos.
- Use the starch: a starch (arrowroot) is used to crisp the potatoes more. It absorbs some of the liquids and makes for an extra crispy, golden outer layer while keeping the inside nice and soft.
- Be bold with toppings: potatoes are delicious, perfection, but they need something fresh and light to make a really good taco. Choose something sour, creamy, bright – and don’t skimp on them.
- Use a big baking sheet: the potatoes shouldn’t touch, if possible, while in the oven. The more hot air that can circulate between the pieces, the crispier they’ll be.
More Potato Mains
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Roasted Potato Tacos
- 3 large potatoes cut into 2cm (3/4 in.) cubes
- 1 tablespoon arrowroot flour
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper flakes to taste
- Preheat the oven to 220°C (430°F) and line a large baking sheet with parchment paper.
- Place the potato cubes, 1 tablespoon arrowroot flour, 2 teaspoons olive oil, 1 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper onto the baking sheet. Use your hands to thoroughly mix until the potatoes are well coated.3 large potatoes, 1 tablespoon arrowroot flour, 2 teaspoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper flakes
- Roast for 24-28 minutes, or until the potatoes are golden brown and crisp. If necessary, stir the potatoes halfway through the cooking time.
- Once the potatoes are ready, assemble the tacos. Add a portion of potatoes to the base of each tortilla, then top with pickled onions, avocado, and parsley. Serve immediately.Spelt Tortillas, Pickled Onions, 1-2 ripe avocados, Parsley or cilantro
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was first published in November 2021. It has been updated with no changes to the recipe most recently as of January 2023.