The recipe serves 12 and can easily be halved; although roasted potatoes freeze beautifully! I have been adding the taco potatoes to my tacos. They are a delicious partner with any protein taco filling. Recipe is courtesy of Ree Drummond.
Ingredients:
- 5 pounds russet potatoes, scrubbed, peeled or not and cut into chunks
- 1/2 cup EVOO
- 1/4 cup taco seasoning (Taco Seasoning (2/21/2024 label: spices)
Directions:
Preheat oven to 400-degrees.
Put potatoes in a large bowl, drizzle with EVOO and sprinkle with taco seasoning. Toss to coat.
Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go.
35-40 minutes
Printed
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