These potatoes are a great side dish for tacos, quesadillas, or as a base for taco bowls!
Ingredients:
- 3 cups potatoes, whatever kind you have on hand (about 2 large), peeled and diced into ½-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
Preheat oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Season and bake the potatoes:
Toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Spread them in a single layer on the baking sheet.
Bake for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
Air Fryer Instructions:
Add potatoes in a single layer and set air fryer to 400 degrees (cook in batches if needed to avoid overcrowding).
Air fry for 15–18 minutes, shaking the basket halfway through, until golden brown and crispy on the outside and tender inside.
