Name: Crispy Potato Taco Bowls Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican-inspired
Ingredients: 2 pounds petite Yukon gold potatoes, halved or quartered; 2 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 pound lean ground turkey (can substitute beef); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon chili powder; Additional kosher salt and black pepper, to taste; Optional: 1 teaspoon olive oil (if skillet is dry); Quick pickled onions; Shredded lettuce; Chopped tomatoes; Sliced jalapeños; Crushed tortilla chips; Fresh cilantro; Lime wedges, for spritzing; Optional: shredded cheddar cheese (for adding at the end of roasting potatoes)

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Introduction

Crispy Potato Taco Bowls are a satisfying way to enjoy tacos with a fun twist. Roasted Yukon Gold potatoes create a golden, hearty base topped with seasoned ground turkey and fresh, vibrant toppings for a delicious and easy meal.

A white bowl filled with layers of roasted golden-brown potatoes as the base, topped with seasoned minced meat, light yellow shredded cheese, fresh green shredded lettuce, bright red halved cherry tomatoes, a scoop of green guacamole, thin pink pickled onions, sliced green jalapeños, chopped fresh cilantro, scattered crispy yellow corn chips, and a small wedge of lime placed on top; a gold fork rests on the right side inside the bowl, all set on a white marbled background with a few yellow corn chips nearby and a small jar of pink pickled onions visible at the bottom right; photo taken with an iphone --ar 4:5 --v 7

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 substitute 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

Step 1: Preheat the oven to 425°F (220°C).
Step 2: Place the potatoes in a large bowl. Drizzle with olive oil and toss to coat. Season with kosher salt, pepper, and optionally garlic powder.
Step 3: Spread the potatoes in a single layer on a baking sheet. Roast for 25 minutes, then gently flip and toss. Continue roasting for another 15–20 minutes until the potatoes are deeply golden and crispy. For a cheesy option, sprinkle cheddar on top during the last 5 minutes of roasting.
Step 4: While potatoes roast, heat a skillet over medium heat. Add ground turkey. Add 1 teaspoon olive oil if the pan is dry.
Step 5: Break the turkey apart with a wooden spoon. Cook, stirring often, until the turkey starts to brown.
Step 6: Add cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Stir well to combine and cook until turkey is fully browned.
Step 7: For a saucier turkey, make a slurry by shaking 1½ tablespoons flour with ½ cup cold water or stock. Slowly add the slurry to the turkey over low heat, stirring constantly, and cook for 10 minutes until thickened.
Step 8: To assemble, place roasted potatoes at the bottom of the bowl. Add turkey and cheese if using. Top with shredded lettuce, tomatoes, pickled onions, jalapeños, crushed tortilla chips, and fresh cilantro. Finish with a spritz of fresh lime juice.
Step 9: Serve immediately and enjoy your crispy potato taco bowls!

Tips & Variations

Use sharp cheddar or pepper jack cheese for extra flavor if you add cheese.
Swap ground turkey with ground beef or chicken as preferred.
Add guacamole or sour cream to the toppings for creaminess.
For extra crispiness, soak potato pieces in cold water for 30 minutes before roasting and dry thoroughly.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in a hot oven or skillet to maintain crispiness. Reheat turkey gently on the stovetop to avoid drying it out. Assemble bowls fresh before serving for best texture.

How to Serve

The dish is served in a white bowl filled with several colorful layers: the bottom layer consists of small roasted potatoes with a golden-brown color and a slightly crispy texture; on top of these sits a generous layer of cooked ground meat that is dark brown and crumbly; next, shredded pale yellow cheese is sprinkled unevenly over the meat; fresh, chopped green lettuce mixed with bright red grape tomato halves and green cilantro leaves forms the next layer; thinly sliced pale pink pickled onions are arranged on one side; a wedge of light green lime is placed near the edge of the bowl; small scattered yellow crunchy tortilla chips add texture to the dish. In the background, a golden fork rests inside the bowl on the right side, and a glass of pink liquid is slightly visible. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, russet potatoes or red potatoes can be used, but Yukon Gold offers a great balance of creaminess and crispiness when roasted.

How can I make this dish vegetarian?

Replace the ground turkey with sautéed beans, tofu, or seasoned vegetables for a delicious vegetarian alternative.