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Easy Sheet Pan Smashed Potato Tacos

Delightful tacos filled with crispy smashed potatoes and fresh toppings, perfect for a comforting family meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 lbs russet potatoes Key ingredient, should be cooked until fork-tender.
  • 3 tablespoons olive oil For drizzling over the potatoes.
  • 2 tablespoons taco seasoning Use your favorite brand or homemade seasoning.
For Assembly
  • 8 pieces corn tortillas Warm before assembling.
  • 1 cup shredded cheese (cheddar or Mexican blend) For topping.
  • 1 cup sour cream For topping.
  • 2 cups shredded lettuce For topping.
  • 1 cup diced tomatoes For topping.
  • 1 whole avocado, sliced For topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) while you prepare your ingredients.
  2. In a large pot, boil the russet potatoes for about 20 minutes or until fork-tender. Drain and let them cool slightly.
  3. Once cool enough to handle, cut the potatoes in half. Place them on a large baking sheet. Drizzle with olive oil and sprinkle taco seasoning over the potatoes, ensuring they’re evenly coated.
  4. Using a potato masher or the bottom of a cup, gently smash each potato half to create a flat surface.
Baking
  1. Bake the potatoes in your preheated oven for 20-25 minutes, or until golden brown and crispy.
  2. While the potatoes are baking, warm the corn tortillas by either toasting them in a skillet or wrapping them in foil and placing them in the oven for the last few minutes.
Assembly
  1. Once the potatoes are finished, remove them from the oven. Top each smashed potato with shredded cheese, sour cream, lettuce, tomatoes, and a slice of avocado.
  2. Serve your Easy Sheet Pan Smashed Potato Tacos warm, and enjoy the delicious combination of creamy, crunchy, and savory flavors!

Notes

Substitutions: For a spicy kick, add Jalapeños or sliced green chilies as toppings. Timing: Ensure potato halves have enough space on the baking sheet for optimal crispiness. Avoid crowding them.