Ingredients
Potatoes
- 2 pounds petite Yukon Gold potatoes, halved or quartered
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
Ground Turkey Taco Meat
- 1 pound lean ground turkey (can substitute beef)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper, to taste
- Optional: 1 teaspoon olive oil (if needed for cooking)
Optional Slurry (for saucier meat)
- ½ cup cold water or beef/vegetable stock
- 1 ½ tablespoons all-purpose flour, masa, or whole wheat flour
Toppings
- Quick pickled onions
- Shredded lettuce
- Chopped tomatoes
- Sliced jalapeños
- Crushed tortilla chips
- Fresh cilantro
- Cheddar cheese (for melting on potatoes, optional)
- Lime wedges, for spritzing
- Guacamole (amount as desired)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes to crispy perfection.
- Prepare the Potatoes: In a large bowl, toss the halved or quartered Yukon Gold potatoes with olive oil, kosher salt, and pepper (optionally add garlic powder). Ensure each potato piece is evenly coated.
- Roast the Potatoes: Spread the potatoes evenly in a single layer on a baking sheet. Roast for 25 minutes, then gently flip and toss to promote even cooking. Continue roasting for another 15 to 20 minutes until the potatoes are deeply golden and crisp on the outside. Optionally, sprinkle cheddar cheese on top and return to the oven for 5 minutes to melt.
- Cook the Ground Turkey: Heat a skillet over medium-high heat. If needed, add 1 teaspoon olive oil. Add the ground turkey and break it apart using a wooden spoon or meat chopper. Cook, stirring frequently, until the turkey starts to brown.
- Season the Turkey: Add cumin, smoked paprika, garlic powder, chili powder, salt, and pepper to the turkey. Stir well to incorporate all the spices evenly. Continue cooking until the turkey is fully browned.
- Optional: Make Slurry for Saucy Meat: In a shaker cup, combine ½ cup cold water or broth with 1½ tablespoons flour or masa. Shake vigorously for at least 30 seconds. With the skillet on low heat, slowly pour in the slurry while stirring continuously. Cook for about 10 minutes, stirring often, until the mixture thickens into a saucy consistency.
- Assemble the Taco Bowls: Place the crispy roasted potatoes as the base in your bowl. Top with seasoned ground turkey and shredded cheese if using. Add desired toppings such as shredded lettuce, chopped tomatoes, guacamole, quick pickled onions, sliced jalapeños, crushed tortilla chips, and fresh cilantro. Finish with a spritz of fresh lime juice.
- Serve and Enjoy: Serve immediately while warm and enjoy your flavorful, customizable crispy potato taco bowl!
Notes
- Use petite Yukon Gold potatoes for best roasting and crispness.
- You can substitute ground turkey with ground beef if preferred.
- The slurry is optional and adds moisture and thickness to the taco meat if you prefer it saucier.
- Cheddar cheese on the potatoes is optional but adds a delicious melty layer.
- Adjust the spice levels by varying the amount of chili powder and jalapeño slices.
- Quick pickled onions add a bright, tangy flavor that complements the richness of the meat and potatoes.
- Leftover taco meat and potatoes can be refrigerated and reheated within 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
