Crispy Potato Taco Bowls
A quick and flavorful dish with crispy potatoes, taco-seasoned ground turkey, and classic toppings for a satisfying meal.
Equipment
- 1 Large Skillet
- 1 Baking Sheet
- 1 Wooden Spoon
Ingredients
Main ingredients
- 2 pounds petite Yukon gold potatoes halved or quartered
- 2 tablespoons olive oil
- kosher salt and pepper to taste
- 1 pound lean ground turkey can sub beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- quick pickled onions for topping
- shredded lettuce for topping
- chopped tomatoes for topping
- sliced jalapeños for topping
- crushed tortilla chips for topping
- fresh cilantro for topping
- lime wedges for spritzing
Instructions
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the potatoes in a large bowl, drizzle with olive oil, and season with salt and pepper. Spread them out on a baking sheet.
- Roast the potatoes for 25 minutes, then flip and roast for another 15-20 minutes until golden and crisp.
- Brown the ground turkey in a skillet over medium heat. Add cumin, paprika, garlic powder, chili powder, salt, and pepper. Cook until the turkey is browned.
- Assemble the bowls with roasted potatoes, ground turkey, and desired toppings.
- Top each bowl with quick pickled onions, shredded lettuce, chopped tomatoes, sliced jalapeños, crushed tortilla chips, fresh cilantro, and lime wedges.
- Enjoy your crispy potato taco bowls.
Notes
Make sure to adjust seasonings according to taste. The toppings can be varied as per preference.