Crispy Potato Taco Bowls
These crispy potato taco bowls are loaded with golden roasted Yukon gold potatoes, seasoned ground turkey, and fresh toppings like pickled onions, lettuce, tomatoes, and cilantro. A satisfying and customizable weeknight dinner!
Equipment
- 1 Mixing bowl large
- 1 Skillet medium or large
- 1 Baking sheet
Ingredients
Main Ingredients
- 2 pounds petite Yukon gold potatoes halved or quartered
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 pound lean ground turkey you 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 your oven to 425°F (220°C). Prepare a baking sheet.
- Toss halved or quartered Yukon gold potatoes with olive oil, kosher salt and pepper. Spread on the baking sheet.
- Roast the potatoes for 25–30 minutes, flipping once halfway through, until golden and crispy.
- While potatoes cook, heat a skillet over medium heat. Add ground turkey and cook until browned, about 5–7 minutes.
- Add cumin, paprika, garlic powder, and chili powder. Stir and cook 2–3 more minutes to let spices bloom.
- To assemble, layer potatoes, turkey, lettuce, pickled onions, tomatoes, jalapeños, tortilla chips, cilantro and lime. Serve immediately.
Notes
Feel free to top with cheese or guacamole for even more flavor. Pre-made pickled onions help save time.