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Sheet Pan Smashed Potato Tacos

Deliciously crispy tacos filled with creamy smashed potatoes, topped with your favorite toppings for a unique and satisfying meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 2 pounds Potatoes (any variety) Choose your favorite variety of potatoes.
  • 3 tablespoons Olive oil For drizzling over the smashed potatoes.
  • 2 tablespoons Taco seasoning Adjust to taste.
  • 8-10 pieces Corn tortillas Based on your serving size.
For the Toppings
  • 1 cup Shredded lettuce
  • 1 cup Shredded cheese Your choice of cheese.
  • 1 cup Salsa Adjust according to preference.
  • 1 cup Diced avocado

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and peel the potatoes, then chop them into roughly equal-sized chunks.
  3. Place chopped potatoes in a pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  4. Drain the potatoes and transfer to a baking sheet lined with parchment paper. Smash each potato gently.
  5. Drizzle the smashed potatoes with olive oil and sprinkle taco seasoning over the top. Toss gently.
Baking and Assembly
  1. Bake the smashed potatoes in the preheated oven for 25-30 minutes until golden and crispy.
  2. While the potatoes are baking, warm the corn tortillas in a dry skillet or wrapped in foil in the oven.
  3. Fill each tortilla with a generous scoop of the smashed potatoes and top with shredded lettuce, cheese, salsa, and diced avocado.
  4. Serve immediately and enjoy!

Notes

Feel free to swap out toppings based on your preferences. Store leftovers separately in airtight containers. Potatoes last in the refrigerator for about 3 days, while they can be frozen for up to 2 months.