Potato Green Chile Tacos

5 from 2 votes

Crispy potatoes, gooey cheese, and spicy green chile nestle together in warm tortillas in these easy Potato Green Chile Tacos.

Prep Time10

Cook Time1

Course: Side Dish

Cuisine: American

Servings:

6 medium size red potatoes washed and diced into ½-inch pieces, about 6 cups worth
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic or garlic powder
½ teaspoon smoked paprika
½ teaspoon chili powder optional
½ teaspoon cumin powder
8 6-inch flour tortillas
2 cups shredded cheddar cheese or Mexican shredded cheese blend
1 cup roasted and chopped green chile
2 tablespoons fresh cilantro chopped
sour cream OPTIONAL
salsa OPTIONAL

Preheat oven to 400°F. Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle generously with all of the spices. Toss with your hands to thoroughly coat.
Roast for 20 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula. Roast an additional 10-20 minutes until deep golden brown.

When the potatoes are almost done roasting, warm the tortillas either in the oven or microwave. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla. Place the warmed tortillas in a clean tea towel until ready to use.
In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese - as the melted cheese will assist in holding the tacos together.
Divide the potato mixture between the warm tortillas. Sprinkle each taco with cilantro and serve warm with sour cream and/or salsa if desired.