Large Mixing Bowls
Large rimmed sheet pan
- 3 lbs Yukon gold potatoes
- 1/4 cup extra virgin olive oil
- 2-3 tablespoons taco seasoning homemade or store-bought
Preheat oven to 400 degrees.
Cut the potatoes into even 1-inch chunks. Place the potatoes into a large bowl.
Stir the olive oil and 2-3 tablespoons of taco seasoning in with the potatoes. Make sure the potatoes are coated with oil and seasoning.
Spread the potatoes pieces into a single layer onto a large rimmed baking sheet.
Bake for 40-45 minutes, flipping halfway. If the potatoes are still a little firm on the inside, then bake for another 5 minutes or so.
Remove from the oven and sprinkle with salt.
You can cook these Mexican potatoes entirely, and after they cooled, place them into an air-tight glass container and refrigerator for up to 5 days.
Reheat in a 350-degree oven for 10-15 minutes for crispy potatoes or in the microwave for 1-2 minutes.
To freeze, store the cooked (and cooled) potatoes in an airtight container in the freezer for up to 3 months. Reheat in a 350-degree oven for 20 minutes or until hot and crispy. You can also reheat in the microwave for 2-3 minutes or until hot.
Calories: 258kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Sodium: 95mg | Fiber: 3g | Sugar: 2g