6 Medium Russet Potatoes, peeled and diced (about 1" pieces)
2 Tbsp Spice Mixture, recipe follows
1 Tbsp Olive Oil or GrapeSeed Oil
6 -8 Tortillas, I like corn, but flour is fine
Spice Mixture:
1½ Tbsp Ground Cumin
1 Tbsp All-Seasons Salt
1½ tsp Sea Salt
1 tsp Garlic Powder
1 tsp Paprika
½ tsp Ground Black Pepper
Toppings and Side Options:
Cabbage or Lettuce
Tomatoes
Onions
Hot-Sauce
Salsa
Guacamole
Chips
Instructions
Preheat your oven to 425 degrees
Mix all your spices together, you will have left over, save in an air-tight container
Peel and dice potatoes into 1" cubes, pat dry if damp
In a large bowl combine potatoes, 2 tablespoons of the Spice Mixture, and 1 Tablespoon oil, mix well (taste a potato, feel free to add a little more spice if it's not enough for you)
Spray a baking sheet with cooking spray to prevent sticking, do not use parchment as the potatoes do not get crispy this way
Pour potatoes onto baking sheet, use a large enough baking sheet so the potatoes are not piled on top of each other
Place in oven for 15 minutes, flip and rotate potatoes, then roast an additional 10-15 minutes (baking times may vary slightly so check after 10 minutes)
Once done, serve immediately with favorite taco toppings and sides
Enjoy!
Recipe by Dinners Swerved at https://dinnersswerved.com/healthy-potato-tacos/