Roasted Potato and Herb Tacos with Creamy Dressing
Roasted Potato and Herb Tacos with Creamy Dressing
Ingredients
For the Roasted Potatoes
- 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamy Herb Dressing
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lime juice
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon water, as needed for consistency
For Assembling the Tacos
- 12 corn tortillas, 6-inch
- 2 cups red cabbage, shredded
- 1/2 cup pickled red onions, drained (optional)
- 1/4 cup Cotija cheese, crumbled (optional)
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the cubed Yukon Gold potatoes, olive oil, dried rosemary, dried thyme, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated with the oil and seasonings.
⏱️ 10 min
- 3
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting. Roast for 30-35 minutes, or until the potatoes are golden brown, tender, and slightly crispy. Flip the potatoes halfway through the cooking time to ensure all sides are browned.
⏱️ 35 min•🌡️ 400
- 4
While the potatoes are roasting, prepare the creamy herb dressing. In a small bowl, whisk together the sour cream, chopped fresh cilantro, chopped fresh chives, lime juice, minced garlic, salt, and black pepper. If the dressing is too thick for drizzling, add water 1 tablespoon at a time, whisking until your desired consistency is reached. Set the dressing aside.
⏱️ 10 min
- 5
Once the roasted potatoes are done, remove them from the oven and set them aside.
⏱️ 1 min
- 6
Warm the corn tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds. Alternatively, wrap them in foil and heat in the oven for 5-7 minutes.
⏱️ 5 min
- 7
To assemble your tacos, place a spoonful of shredded red cabbage on each warm tortilla. Top with a generous portion of the roasted potatoes. Drizzle generously with the creamy herb dressing.
⏱️ 5 min
- 8
Garnish with pickled red onions and crumbled Cotija cheese, if using. Serve immediately with fresh lime wedges on the side for an extra burst of flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Potato and Herb Tacos with Creamy Dressing
Ingredients
For the Roasted Potatoes
- 2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamy Herb Dressing
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon lime juice
- 1 garlic, clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon water, as needed for consistency
For Assembling the Tacos
- 12 corn tortillas, 6-inch
- 2 cups red cabbage, shredded
- 1/2 cup pickled red onions, drained (optional)
- 1/4 cup Cotija cheese, crumbled (optional)
- 4 lime wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the cubed Yukon Gold potatoes, olive oil, dried rosemary, dried thyme, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly until the potatoes are evenly coated with the oil and seasonings.
⏱️ 10 min - 3
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting. Roast for 30-35 minutes, or until the potatoes are golden brown, tender, and slightly crispy. Flip the potatoes halfway through the cooking time to ensure all sides are browned.
⏱️ 35 min•🌡️ 400 - 4
While the potatoes are roasting, prepare the creamy herb dressing. In a small bowl, whisk together the sour cream, chopped fresh cilantro, chopped fresh chives, lime juice, minced garlic, salt, and black pepper. If the dressing is too thick for drizzling, add water 1 tablespoon at a time, whisking until your desired consistency is reached. Set the dressing aside.
⏱️ 10 min - 5
Once the roasted potatoes are done, remove them from the oven and set them aside.
⏱️ 1 min - 6
Warm the corn tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds. Alternatively, wrap them in foil and heat in the oven for 5-7 minutes.
⏱️ 5 min - 7
To assemble your tacos, place a spoonful of shredded red cabbage on each warm tortilla. Top with a generous portion of the roasted potatoes. Drizzle generously with the creamy herb dressing.
⏱️ 5 min - 8
Garnish with pickled red onions and crumbled Cotija cheese, if using. Serve immediately with fresh lime wedges on the side for an extra burst of flavor.
⏱️ 2 min