I made Potato Tacos so absurdly crispy and satisfying they might make you cancel Taco Bell forever.

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I am obsessed with these sheet pan crispy vegan potato tacos. I love how the crunchy potato bits snap under my teeth and the spices actually taste like life, not fake restaurant nonsense.

I can’t stop thinking about Vegan Potato Tacos Recipes when I dream of late-night tacos. And Potato Tacos that beat Taco Bell?

Yep, that’s what I’m saying. I throw in cornstarch and chili powder so the edges blister into postcard-worthy crunch.

Messy, loud, saucy, and way more honest than any drive-thru. I want tortillas, toppings, and a big appetite.

You won’t regret it. Seriously, do not miss.

Ingredients

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Potatoes: Crispy, starchy heart of the taco; makes it filling and comforting.
Olive oil: Adds browning and richness; keeps things from sticking.
Cornstarch: Basically makes the potatoes extra-crisp and just right.
Chili powder: Brings warm, smoky heat; it’s the taco backbone.
Ground cumin: Earthy, warm note that feels like classic taco flavor.
Smoked paprika: Adds subtle smokiness without being overpowering.
Garlic powder: Quick savory punch that’s always welcome.
Onion powder: Provides rounded depth, without chunkiness.
Kosher salt: Brings out flavors; makes everything pop.
Black pepper: Sharp little bite that wakes up the dish.
Flour tortillas: Soft vessel that holds everything together; comforting and foldable.
Cabbage: Crunchy freshness and color; cuts through the richness.
Limes: Plus zingy acidity that brightens every bite.
Cilantro: Herbaceous lift and that classic taco freshness.
Avocados: Creamy richness; soothing contrast to crisp potatoes.
Salsa or pico de gallo: Juicy, tangy kick with fresh tomato brightness.
Vegan sour cream or yogurt: Basically creamy tang for cooling heat.
Green onions: Mild oniony pop and a fresh garnish.
Jalapeno: Optional heat; thin slices add real zip.

Ingredient Quantities

1 1/2 pounds potatoes (Yukon Gold or Russet), diced into 1/2 inch pieces

2 tablespoons olive oil (or other neutral oil)

1 1/2 tablespoons cornstarch (helps get them extra crispy)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon kosher salt (use less if using table salt)

1/2 teaspoon black pepper

8 to 10 small flour tortillas (6 to 8 inch)

2 cups shredded red or green cabbage

1 to 2 limes, cut in wedges for squeezing

1/4 cup fresh cilantro, chopped

1 to 2 avocados, sliced or mashed

1/2 cup salsa or pico de gallo

1/2 cup vegan sour cream or plain vegan yogurt (optional, but so good)

2 green onions, thinly sliced (optional garnish)

1 jalapeno, thinly sliced (optional, for heat)

How to Make this

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1. Preheat oven to 425 F and line a large sheet pan with parchment paper or foil for easy cleanup, this helps the potatoes crisp and not stick.

2. Toss the diced potatoes (1 1/2 pounds) in a large bowl with 2 tablespoons olive oil, 1 1/2 tablespoons cornstarch, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt (use less if using table salt) and 1/2 teaspoon black pepper until every piece is coated.

3. Spread the potatoes in a single layer on the sheet pan, don’t crowd them or they’ll steam instead of crisping; use two pans if needed.

4. Roast on the middle rack for 25 to 35 minutes, flipping once about halfway through, until the potatoes are golden brown and crisp on the edges. Smaller dice will cook faster so check around 25 minutes.

5. While the potatoes roast, prep toppings: shred 2 cups cabbage, chop 1/4 cup cilantro, slice or mash 1 to 2 avocados, thinly slice 2 green onions and 1 jalapeno, cut 1 to 2 limes into wedges, and have 1/2 cup salsa and 1/2 cup vegan sour cream ready.

6. Warm 8 to 10 small flour tortillas by stacking them in foil and placing in the oven for the last 5 minutes of the potatoes cooking, or quickly heat individually in a dry skillet until pliable.

7. When potatoes are done, give them a quick squeeze of lime over the pan if you want extra brightness, then transfer to a bowl or keep on the sheet pan for serving.

8. Assemble tacos by spooning crispy potatoes into each warmed tortilla, top with shredded cabbage, avocado, salsa or pico de gallo, a dollop of vegan sour cream or plain vegan yogurt if using, cilantro, green onions and jalapeno slices for heat.

9. Serve immediately with extra lime wedges on the side and taste, adjust salt or hot sauce as needed; these are best eaten fresh so the potatoes stay crispy.

Equipment Needed

1. Large rimmed sheet pan lined with parchment paper or foil
2. Large mixing bowl for tossing the potatoes
3. Measuring spoons and a tablespoon/cup measure
4. Sharp chef knife and cutting board for dicing potatoes and slicing toppings
5. Silicone spatula or metal turner to flip the potatoes
6. Tongs or a large spoon for assembling tacos
7. Oven mitts or pot holders
8. Skillet or small sheet pan to warm the tortillas

FAQ

How do I make the potatoes extra crispy?

Toss the diced potatoes with cornstarch before oil and spices, spread them in a single layer on a hot sheet pan, and give them plenty of space so they dont steam. Roast at a high temp like 425°F and flip once halfway. If theyre not crisp enough, broil for 1 to 2 minutes while watching closely.

Can I use sweet potatoes or other potatoes instead?

Yes, sweet potatoes or red potatoes work, but cooking time may change. Sweet potatoes are softer so they might need a bit more time to brown. Yukon Golds get creamy inside, Russets get extra fluffy, so pick what you like.

How do I keep the tortillas from getting soggy?

Warm tortillas right before serving on a dry skillet or wrapped in a clean towel in a warm oven for a few minutes. Put crunchy or wet toppings like salsa and avocado on just before eating. You can also lightly brush tortillas with oil and toast them for a minute each side to add a barrier.

Is there a shortcut to speed this up for weeknights?

Parboil the diced potatoes for 5 minutes, drain and shake to roughen the edges, then toss with cornstarch and roast. That cuts oven time a lot. You can also roast potatoes ahead and reheat in a hot oven or skillet to re-crisp.

How do I make this spicier or milder?

For more heat add extra chili powder, a pinch of cayenne, or sliced jalapeno. To mellow it out cut back the chili powder and remove seeds from jalapeno. Lime juice and vegan sour cream also help cool things down.

Any tips for plating or serving like a pro?

Layer cabbage first so the potatoes sit on top and stay crisp, then add potatoes, avocado, salsa, cilantro, and a squeeze of lime. Serve extra lime wedges and hot sauce on the side. If you want texture, sprinkle toasted pumpkin seeds or chopped radish on top.

Sheet Pan Crispy Vegan Potato Tacos Recipe Substitutions and Variations

Potatoes: swap for sweet potatoes (roasted same way, a bit sweeter and softer) or cauliflower florets (lower carb, roast until browned to get crisp)
Cornstarch: use arrowroot or tapioca starch instead (same crisping power) or 1 tablespoon all purpose flour if you dont have starch
Flour tortillas: use corn tortillas for more authentic tacos, or warm small romaine leaves for a fresh low carb option
Vegan sour cream: replace with cashew cream (blend soaked cashews, lemon and water) or plain coconut yogurt for tangy creaminess

Pro Tips

1) Par-cook the potatoes in salted boiling water for 5 minutes before tossing with oil and cornstarch. It saves oven time and makes the insides fluffy while the outs get extra crispy.

2) Don’t crowd the pan. If the potatoes are touching too much they’ll steam and go soggy. Use two pans or roast in batches if needed.

3) Give the cornstarch a little time to settle on the potatoes after tossing, like 5 minutes. It helps form a thin crunchy coating. If it looks clumpy, shake off the biggest bits so you get even browning.

4) Warm tortillas over direct heat in a hot skillet for 10 to 20 seconds per side if you want a slight char and better texture; wrap them in a towel right after to keep them soft and pliable. Foil in the oven is ok but they can get a bit chewy.

5) Prep avocado and lime last minute. Slice or mash avocado just before serving and toss with a squeeze of lime to stop browning. Also taste the potatoes as soon as they come out and adjust salt and lime so the tacos don’t end up bland.

Sheet Pan Crispy Vegan Potato Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Potato Tacos so absurdly crispy and satisfying they might make you cancel Taco Bell forever.

Servings

servings

Calories

250

kcal

Equipment: 1. Large rimmed sheet pan lined with parchment paper or foil
2. Large mixing bowl for tossing the potatoes
3. Measuring spoons and a tablespoon/cup measure
4. Sharp chef knife and cutting board for dicing potatoes and slicing toppings
5. Silicone spatula or metal turner to flip the potatoes
6. Tongs or a large spoon for assembling tacos
7. Oven mitts or pot holders
8. Skillet or small sheet pan to warm the tortillas

Ingredients

1 1/2 pounds potatoes (Yukon Gold or Russet), diced into 1/2 inch pieces
2 tablespoons olive oil (or other neutral oil)
1 1/2 tablespoons cornstarch (helps get them extra crispy)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt (use less if using table salt)
1/2 teaspoon black pepper
8 to 10 small flour tortillas (6 to 8 inch)
2 cups shredded red or green cabbage
1 to 2 limes, cut in wedges for squeezing
1/4 cup fresh cilantro, chopped
1 to 2 avocados, sliced or mashed
1/2 cup salsa or pico de gallo
1/2 cup vegan sour cream or plain vegan yogurt (optional, but so good)
2 green onions, thinly sliced (optional garnish)
1 jalapeno, thinly sliced (optional, for heat)

Directions

Preheat oven to 425 F and line a large sheet pan with parchment paper or foil for easy cleanup, this helps the potatoes crisp and not stick.
Toss the diced potatoes (1 1/2 pounds) in a large bowl with 2 tablespoons olive oil, 1 1/2 tablespoons cornstarch, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt (use less if using table salt) and 1/2 teaspoon black pepper until every piece is coated.
Spread the potatoes in a single layer on the sheet pan, don't crowd them or they'll steam instead of crisping; use two pans if needed.
Roast on the middle rack for 25 to 35 minutes, flipping once about halfway through, until the potatoes are golden brown and crisp on the edges. Smaller dice will cook faster so check around 25 minutes.
While the potatoes roast, prep toppings: shred 2 cups cabbage, chop 1/4 cup cilantro, slice or mash 1 to 2 avocados, thinly slice 2 green onions and 1 jalapeno, cut 1 to 2 limes into wedges, and have 1/2 cup salsa and 1/2 cup vegan sour cream ready.
Warm 8 to 10 small flour tortillas by stacking them in foil and placing in the oven for the last 5 minutes of the potatoes cooking, or quickly heat individually in a dry skillet until pliable.
When potatoes are done, give them a quick squeeze of lime over the pan if you want extra brightness, then transfer to a bowl or keep on the sheet pan for serving.
Assemble tacos by spooning crispy potatoes into each warmed tortilla, top with shredded cabbage, avocado, salsa or pico de gallo, a dollop of vegan sour cream or plain vegan yogurt if using, cilantro, green onions and jalapeno slices for heat.
Serve immediately with extra lime wedges on the side and taste, adjust salt or hot sauce as needed; these are best eaten fresh so the potatoes stay crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.