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Tacos are one food that it seems we can all agree on. I don’t know anyone who doesn’t like a taco! I think it’s because they are so customizable to fit any taste or way of eating.
Tortilla options: you can use flour, corn, Siete grain-free, homemade, or lettuce wraps (or have a taco bowl)
Filling options: beef, pork, chicken, turkey, fish, veggies
Topping options: guac, salsa, sour cream, cheese, lettuce, tomato, and more
But what is the star of any #TacoTuesday? The seasonings, of course! A taco wouldn’t be a taco without classic taco seasonings.
Now, we can enjoy the flavors of #TacoTuesday any night of week.
These Taco Fiesta Potato Wedges are a super fun way to jazz up dinner. If you are like me and tend to use the same seasonings, surprise your family with these!
I use the typical suspects like cumin, paprika, chili powder, garlic powder, and onion powder. If you have a favorite taco spice spend, feel free to sub that.
I indicated in the recipe that you can peel the potatoes or leave them on. Some people tolerate potatoes better without the skin, so if that includes you, the potatoes come out great peeled (pictured here).
The first time I made them I left the skin on, and I think I liked that a *tad* more. I think it helped crisp the potatoes.
I used russet potatoes because they are the classic white potato, sturdy, and hearty. If you’d rather, I think a sweet potato or white sweet potato will hold up great also!
Taco Fiesta Potato Wedges (Paleo, Whole30) – Girlinhealing.com
- Wash the potatoes. You can peel them, or not. Get a good, flat-edged knife and cut the potatoes in half, then cut each half in two, then make one more cut! If the potatoes are small you may skip the last cut. The key is to make the wedges around the same size.
- In a large bowl, add all ingredients and toss making sure the potatoes are all well-coated.
- On one or two baking sheets lined with parchment paper, spread out the wedges, giving them space.
- Bake for 40-45 minutes.
Can you get down with these Taco Fiesta Potato Wedges?!