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Sheet Pan Smashed Potato Tacos

Enjoy crispy-skinned potatoes wrapped in warm tortillas with vibrant toppings, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 lbs baby potatoes Use small-sized potatoes for easy smashing.
  • 2 tablespoons olive oil For drizzling over the smashed potatoes.
  • 1 teaspoon garlic powder Adds flavor to the potatoes.
  • 1 teaspoon paprika For added taste and color.
  • to taste Salt and pepper Adjust seasoning to your preference.
For the Tacos
  • Corn or flour tortillas Choose your favorite type of tortilla.
Toppings
  • Avocado Fresh and creamy.
  • Salsa Choose your preferred level of heat.
  • Cheese Use shredded cheese for easy melting.
  • Cilantro For garnish and added flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Rinse the baby potatoes and place them in a pot. Fill with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes.
  2. Drain the potatoes and transfer them to a baking sheet lined with parchment paper. Using a fork or your palm, gently smash each potato. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
Cooking
  1. Bake the smashed potatoes in the preheated oven for 20-25 minutes or until nicely golden and crispy.
Assembly
  1. While the potatoes roast, warm your tortillas either on a skillet or in the microwave until soft and pliable for filling.
  2. Once the potatoes are done, remove them from the oven. Top each tortilla with a generous amount of smashed potatoes and your choice of toppings — avocado, salsa, cheese, and fresh cilantro.
Serving
  1. Serve immediately while everything is warm and crispy. Enjoy your creation with family and friends!

Notes

Substitutions: Consider using sweet potatoes instead of regular ones or adding different spices like cumin for unique flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. To reheat, place the potatoes on a baking sheet at 350°F (175°C) for 10-15 minutes.