Taco Spiced Roasted Potatoes (Oil Free!)

roasted potatoes on pan of parchment paper

5 from 6 votes

Taco Spiced Roasted Potatoes (Oil Free!)

Learn how to make the most delicious Taco Spiced Roasted Potatoes Oil-free with homemade taco seasoning! These are so rich in flavor, mildly spicy and so tender with slightly crispy edges. They are the perfect side for dipping into your favorite sauce or stuffing into tacos or vegan Mexican burrito bowls!

Course: Side Dish

Cuisine: Gluten-free, Mexican, Vegan

Keyword: mexican potatoes, roast potatoes without oil, roasted potatoes no oil, taco potatoes recipe, taco spiced potatoes

Servings: -4 servings

Author: Brandi Doming

Ingredients

TACO SEASONING

2 tablespoons standard American chili powder (Store-bought or my homemade blend. Make sure it doesn't have added salt.)
1 teaspoon ground cumin
teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon coconut sugar (secret ingredient that enhances the overall spices!)
1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chile powder (adds another layer of smoky and spicy) optional

FOR THE POTATOES

2 pounds red or gold skinned potatoes, peeled and diced into 1/2 inch pieces
1 1/2 tablespoons of the above spice mix (use 2 for spicier potatoes)
1 teaspoon fine sea salt

Instructions

Preheat an oven to 400°F and line a sheet pan with parchment paper.
Combine the taco spices into a small bowl and whisk very well until thoroughly mixed.
Make sure your potatoes are diced in the similar sizes so they bake evenly. 1/2 inch pieces bake beautifully and get cirspy edges. Add the peeled potatoes to a large bowl. Add 1 1/2 tablespoons of the taco seasoning (use 2 tablespoons for spicier potatoes) and add the salt as well. You will have extra seasoning leftover.
Use your hands to toss the potatoes repeatedly until all are very well and thoroughly coated.
Spread the potatoes out evenly onto the prepared pan, making sure they aren't overlapping.
Bake on the middle rack for 25-30 minutes until very well browned and the edges are crispy. Eat right away. I love, loved these dipped into my Poblano Pepper Cream Sauce, but have also eaten them inside tacos with black beans, corn, vegan cheese and drizzle of poblano pepper cream sauce on top of the tacos. They'd also be amazing in burritos or Mexican burrito bowls.