When I set out to make whole-grain tortillas last week, I had this specific recipe for roasted potato tacos in mind. I’ve been on a little meatless kick lately, mostly because my miniscule college-student grocery budget doesn’t allow me to splurge much at the grocery store. And potatoes are cheap. And also, roasted potatoes are one of my favorite foods on the planet.
Taste: Slightly spicy, savory, sweet, tangy, nutty.
Texture: The potatoes are browned and almost crispy on the outside, soft and fluffy on the inside. The sour cream dressing is thick and smooth.
Ease: Very easy!
Appearance: How could you not want a taco for yourself?
Pros: Flavorful and satisfying meatless meal.
Would I make this again? I’ve already made these tacos twice!
Roasted Potato Tacos
- 4-5 red potatoes, coarse chopped
- 1/2 red bell pepper, coarse chopped
- 1/2 medium sized onion, coarse chopped
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 tablespoon vegetable oil
- Tortillas, preferably homemade
- Lime wedges, for garnish
- Dressing, recipe follows
Preheat oven to 420 degrees. Combine potatoes, bell pepper, onion, salt, cumin, chili powder, oregano, and oil. Toss until potatoes and other vegetables are well coated in oil and spices. Spread the mixture out on a baking sheet and place on the middle rack in the oven. Cook for 30-40 minutes, or until potatoes are tender and browned. Spread the mixture on tortillas and top with a spoonful of dressing (recipe below). Serve with fresh lime wedges.
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon fresh goat cheese
- 1 clove garlic
- 1 teaspoon diced jalapeno
- 1/2 teaspoon fresh lime juice
Combine all the ingredients in a bowl and whisk until smooth.