Easy Sheet Pan Smashed Potato Tacos
These Easy Sheet Pan Smashed Potato Tacos are crispy, cheesy, and loaded with bold flavor. Golden smashed potatoes roast until crunchy, then get tucked into warm tortillas with your favorite taco toppings for the perfect mix of texture and comfort. It’s a fun, easy weeknight meal that feels creative, satisfying, and totally crave-worthy.
Ingredients
For the Smashed Potatoes
- 1 ½ pounds baby potatoes Yukon Gold or red potatoes work best
- 3 tablespoons olive oil divided
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
For the Tacos
- 8 small corn or flour tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
Topping Ideas (Choose Your Favorites)
- Shredded lettuce or cabbage
- Diced tomatoes or pico de gallo
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Chipotle mayo or spicy crema
- Fresh cilantro
- Pickled red onions
- Hot sauce
Instructions
Step 1: Boil the Potatoes
- Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender but not falling apart. Drain and let them steam dry for a few minutes.
Step 2: Preheat and Prep the Pan
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with oil.
Step 3: Smash the Potatoes
- Arrange the cooked potatoes on the sheet pan, leaving space between each one. Using the bottom of a glass or measuring cup, gently smash each potato until flattened but still intact.
Step 4: Season Generously
- Drizzle the smashed potatoes with olive oil. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning evenly over the potatoes.
Step 5: Roast Until Crispy
- Roast the potatoes for 30–35 minutes, flipping once halfway through, until deeply golden and crispy around the edges.
Step 6: Warm Tortillas and Add Cheese
- During the last 5 minutes of roasting, sprinkle shredded cheese over the potatoes. Warm tortillas in the oven or on a skillet.
Step 7: Assemble the Tacos
- Place 2–3 smashed potatoes into each tortilla. Top with your favorite toppings and sauces. Serve immediately while everything is hot and crispy.
Video
Notes
📝 Notes
- Use small Yukon gold or baby potatoes for the best creamy texture.
- Boil potatoes until just fork-tender so they smash easily without falling apart.
- Drizzle generously with olive oil to help the potatoes crisp in the oven.
- Season well before roasting; potatoes absorb salt and spices.
- Flip halfway through baking for even browning on both sides.
- Warm tortillas before assembling to prevent cracking.
- Add fresh toppings like cabbage slaw, salsa, or avocado for balance.
- Store roasted potatoes separately and reheat in the oven for best texture.
🍽️ Nutrition Facts (Per Serving)
Calories: 360 kcal,Carbohydrates: 48 g,
Fiber: 6 g,
Sugars: 3 g,
Protein: 9 g,
Fat: 15 g,
Saturated Fat: 4 g,
Cholesterol: 15 mg,
Sodium: 520 mg,
Potassium: 780 mg,
Calcium: 140 mg,
Iron: 2.8 mg