Ingredients
Potatoes
- 2 pounds petite Yukon Gold potatoes, halved or quartered
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- Optional: garlic powder, 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
- Kosher salt and pepper, to taste
- Optional: 1 teaspoon olive oil (if needed for cooking turkey)
- Optional for saucier meat: ½ cup cold water or beef/vegetable stock plus 1½ tablespoons all-purpose flour, masa, or whole wheat flour (to make slurry)
Toppings
- Quick pickled onions
- Shredded lettuce
- Chopped tomatoes
- Sliced jalapeños
- Crushed tortilla chips
- Fresh cilantro
- Lime wedges, for spritzing
- Optional: shredded cheddar cheese (for cheesy potatoes)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Prepare the potatoes: In a large bowl, toss the halved or quartered Yukon Gold potatoes with olive oil, kosher salt, pepper, and optional garlic powder until evenly coated.
- Roast the potatoes: Spread the potatoes in a single layer on a baking sheet. Roast for 25 minutes, then flip and toss them gently. Continue roasting for another 15 to 20 minutes until they are golden brown and crispy. If desired, sprinkle shredded cheddar cheese on top and return to oven for an additional 5 minutes to melt.
- Cook the ground turkey: While potatoes roast, heat a skillet over medium heat. Add ground turkey, breaking it apart with a wooden spoon. Use 1 teaspoon olive oil if the skillet is dry.
- Season the turkey: As the turkey begins to brown, add ground cumin, smoked paprika, garlic powder, chili powder, and kosher salt and pepper. Stir well and cook until turkey is fully browned and cooked through.
- Optional saucy turkey: For moister meat, prepare a slurry by shaking ½ cup cold water or stock with 1½ tablespoons flour in a sealed container. Slowly add slurry to turkey on low heat, stirring constantly. Cook for 10 minutes until thickened.
- Assemble the bowls: Place the crispy roasted potatoes at the base of your bowl. Top with cooked turkey and cheddar cheese if using. Add toppings such as shredded lettuce, chopped tomatoes, quick pickled onions, sliced jalapeños, crushed tortilla chips, and fresh cilantro.
- Finish and serve: Spritz the entire bowl with fresh lime juice to brighten and add an extra layer of flavor. Enjoy your delicious crispy potato taco bowl!
Notes
- You can substitute ground beef for the turkey if preferred.
- Adding a sprinkle of cheddar cheese during the last 5 minutes of potato roasting creates deliciously cheesy, crispy potatoes.
- Use the slurry method to make the turkey meat saucier and perfect for those who prefer less dry taco meat.
- Quick pickled onions add a tangy crunch but can be omitted if unavailable.
- Adjust the spice levels by modifying the amount of chili powder and jalapeños according to your heat preference.
- Make sure to spread potatoes out evenly on the baking sheet to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
