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.
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.
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.
- Potatoes: a cooking potato rather than for mashing, if they’re labeled.
- Olive Oil: for roasting the potatoes.
- Spices: cumin, (smoked) paprika, and hot pepper flakes.
- Arrowroot Flour: this helps to crisp up the potatoes further. Use cornstarch if preferred.
- Tortillas: homemade spelt tortillas are pictured. For a really easy and tasty GF option, use corn tortillas!
- Avocado: for topping the tacos. If you want to be a bit fancier, use avocado aioli instead.
- 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.
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.
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.
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.
Notes and Substitutions
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.
Change up the toppings based on your preferences. Salsa, tortilla chips, cheese, all good.
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.
Unfortunately, leftovers aren’t great cold here. 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.
More Potato Mains
Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.
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.
- 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.