Taco smashed potatoes make an easy, flavorful weeknight dinner. Crispy smashed potatoes are piled with seasoned taco meat, melty cheese, guacamole, sour cream and your favorite taco toppings. Build your perfect plate and enjoy!
This is my new favorite way to do taco night.
Imagine super-crunchy smashed potatoes finished with all the taco fixings: seasoned ground beef or turkey, melty sharp cheddar, guacamole, sour cream, diced tomatoes, cilantro, pickled onions, jalapeños and more.
This dinner is incredibly versatile and crowd-pleasing.
If you love a baked potato bar, try a smashed potato bar instead: roast a pan of crispy smashed potatoes, set out a spread of taco toppings, and let everyone customize their own.
These are fun, filling and extra satisfying. The contrast between the crunchy golden edges and the tender insides makes them perfect for piling on sauces, cheeses and toppings.
I’m a little obsessed with smashed potatoes and will top them with almost anything. The classic crispy smashed potatoes are a staple side here, but turning them into a taco-style main is an easy weeknight win.
The roasted potatoes have golden, crunchy edges, soft buttery interiors and salty crisp skin. They’re delicious straight from the sheet pan, but even better when topped with taco meat, cheese and your favorite garnishes.
Add all the sauces, cheeses and toppings you love—these potatoes welcome them all.
This dish is a winner because everyone can customize it. Use ground beef, turkey, shredded chicken, or make a vegetarian version with beans. Top with guacamole or diced avocado, sour cream or a lime crema—options are endless.
Using larger golden potatoes turns these from a side into a satisfying main. Roasting a tray and letting everyone load up their toppings makes for a fun, hands-on meal that’s perfect for family dinners or casual entertaining.
They taste incredible, too.
I use a seasoned ground beef or turkey mixture. The contrast of saucy, spiced taco meat on top of a crispy smashed potato is fantastic. After spooning meat and cheese onto the potatoes, I return them to the oven briefly so the cheese melts into the meat.
Top with everything you like and serve immediately—these are irresistible.
Taco Smashed Potatoes
Taco Smashed Potatoes
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Ingredients
- 6 or 8 medium to large gold potatoes
- olive oil for drizzling
- kosher salt and pepper
- garlic powder, for sprinkling
- 1 pound lean ground beef or turkey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- sharp cheddar cheese
- guacamole
- sour cream
- cilantro
- pickled onions
- jalapeño peppers
Instructions
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Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook until just fork-tender, about 15 to 20 minutes. Drain and cool until they can be handled.
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Preheat the oven to 425°F (220°C).
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Brush a baking sheet with 1½ tablespoons olive oil. Arrange the potatoes on the sheet and gently smash each one with your hand or the bottom of a glass, keeping them mostly in one piece. Drizzle or spray more oil over the tops and season generously with salt, pepper and garlic powder.
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Roast the potatoes for 25 to 30 minutes, until golden and crisp.
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While they roast, prepare the taco meat. Heat a skillet over medium heat. If using lean turkey you may want to add a teaspoon of oil; with fattier ground beef oil is usually unnecessary. Add the meat and break it apart with a spoon.
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Cook the meat until it starts to brown, then add the cumin, smoked paprika, garlic powder, chili powder, plus a generous pinch of salt and pepper. Stir and cook until fully browned.
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If you prefer saucier meat, make a quick slurry: combine ½ cup cold water or stock with 1½ tablespoons all-purpose flour or masa in a jar, shake until smooth, then slowly whisk into the skillet over low heat. Simmer, stirring, until the mixture thickens, about 10 minutes.
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Remove the sheet pan from the oven. Spoon a few tablespoons of taco meat over each smashed potato, sprinkle with cheddar, and return the pan to the oven for about 5 minutes to melt the cheese.
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Take the pan out and top each potato with guacamole, sour cream, cilantro, pickled onions, jalapeños or any toppings you like. Serve immediately.
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That crispy bottom is everything.