These Potato Tacos with Spicy Ranch Dressing are delicious and great for your next Taco Tuesday. The potatoes are crispy on the outside and perfectly soft on the inside. They’re coated with a homemade seasoning blend and loaded into the tortillas with spicy ranch, guacamole, and your favorite taco toppings. These tacos are perfect for breakfast, lunch, or dinner.
Potatoes are a staple around here, and one of the reasons I love them so much is that they’re super versatile. You can make French fries, mashed potatoes, or these delicious Potato Tacos with Spicy Ranch, which are perfect for breakfast, lunch, or dinner.
I already have a Crispy Potato Taco recipe on here, but I decided to kick things up a notch and add some spicy ranch this time. This sauce is inspired by the cheesy Gordita crunch at Taco Bell and goes great with the seasoned potatoes.
Potato Tacos with Spicy Ranch Recipe Ingredients
- Potatoes – I used russet potatoes for this recipe because they’re mild in flavor and crisp up nicely in the pan, but any potato will work.
- Seasonings – I seasoned the potatoes with a homemade seasoning mix of cumin, paprika, granulated garlic, salt, and pepper. You can go as simple or as crazy with the seasonings as you like.
- Oil – This recipe calls for a couple of Tablespoons of oil to get the potatoes nice and crispy in the pan. A neutral oil, like canola, is ideal, but all I had on hand was olive oil, which also worked well.
- Spicy Ranch – The spicy ranch uses sour cream, mayonnaise, ranch seasoning, hot sauce, garlic, lime juice, and salt. You can substitute Greek yogurt for sour cream if you like. To make things a little easier, you can also mix bottled ranch dressing with hot sauce.
- Tortillas – I used corn tortillas that I heated on the open flame of the gas stove. You can use either corn or flour tortillas for this recipe.
- Toppings – Besides the spicy ranch, I topped my tacos with guacamole, lettuce, tomato, purple cabbage, and fresh cilantro. You can use your favorite taco toppings.
Why Your Body Will Love These Tacos
- Potass-tic Potatoes – Did you know a medium potato has more potassium than a banana? Potassium helps prevent Type 2 diabetes and high blood pressure and aids muscle and heart function.
- Bone Health – Beyond potassium, potatoes also boast vitamin C, iron, calcium, magnesium, phosphorous, and zinc, which are great for bone health.
How To Make Perfect Potato Tacos with Spicy Ranch
- Wash and peel your potatoes, and then cut them into bite-size pieces. You can make them as small or as large as you like; just ensure they’re all about the same size so they all finish cooking simultaneously.
- Add diced potatoes to a large pot with a big pinch of salt (optional) and cover them with cold water. Place them over medium-high heat on the stovetop and cover with a lid until the water comes to a boil. Boil potatoes until fork tender, about 15-20 minutes. Drain well in a colander and then pat dry with a clean kitchen towel.
- Heat a large skillet over medium heat and add 1-2 Tablespoons of oil. The more oil you add, the crispier the potatoes will get, but it’s up to you how much you want to use. Add the cooked potatoes and all the spices, salt, and pepper. Mix well until all the potatoes are coated with the spices, and then use your spatula to press the potatoes down lightly into a single layer, covering the entire pan.
- Allow the potatoes to cook for about 4-5 minutes until crispy, then flip them and cook another 4-5 minutes on the other side. The longer you cook them, the crispier they will get.
- Make the spicy ranch while the potatoes are cooking. Add all the ranch ingredients to a small bowl and mix until combined. Give it a taste and adjust the ingredients as needed. I like the spicy ranch to be a little thick so I can spread it on the bottom of the tortilla, and then I thin some out with extra lime juice or water so I can easily spoon it over the top of the tacos.
- Assemble your tacos: I like to heat my tortillas over an open gas stove flame and then spread the bottom with a layer of guacamole and a big spoonful of the spicy ranch. Add a heaping spoonful of the potatoes and then top with your favorite taco toppings and a bit more spicy ranch, if desired. Enjoy!
Spicy Potato Taco Recipe Frequently Asked Questions
- Are these tacos gluten-free? Yes! Just make sure to use naturally gluten-free corn tortillas.
- Can I make these tacos vegan? Yes, the only ingredient that isn’t vegan is the spicy ranch dressing. Sour cream and mayonnaise can easily be substituted for it.
- How spicy are these tacos? You can make the ranch as spicy as you like by adding more or less hot sauce, or you can omit the hot sauce if you’re not a fan of spicy food.
- Can I roast the potatoes? They will have a different texture, but they will still be great!
- Can I use homemade ranch seasoning for the spicy ranch sauce? Yes, if you’re interested, I have a “healthy” homemade ranch seasoning recipe here.
- How long do leftovers last? The potatoes will last about 4-5 days in the refrigerator in an airtight container.
- What should I serve these tacos with? You can serve them with a side of chips and dip or rice and beans.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Amazing Vegetarian Taco Recipes?
Vegan “Carnitas” with Mushrooms
Buffalo Cauliflower Tacos with Ranch Slaw
Crispy Baked Black Bean and Sweet Potato Tacos
Buffalo Cauliflower Tacos with Lime Slaw
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Potato Tacos with Spicy Ranch
- Total Time: 55 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
These Potato Tacos with Spicy Ranch Dressing are super delicious and great for your next Taco Tuesday! The potatoes are crispy on the outside and perfectly soft on the inside. They’re coated with a homemade seasoning blend and loaded into the tortillas with the spicy ranch, guacamole and your favorite taco toppings. Great for breakfast, lunch or dinner!
Ingredients
Scale
- 4–6 medium sized russet potatoes, about 35 oz
- 1–2 tablespoons olive oil, or natural flavored oil
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 1/2 teaspoons salt, or less if desired
- 1/2 teaspoon black pepper
- Corn tortillas
- Taco toppings: guacamole, lettuce, tomato, onion, cabbage, cheese, avocado slices, hot sauce, salsa, etc…
Spicy Ranch:
- 1/2 cup sour cream, or non-fat plain greek yogurt
- 1/3 cup mayonnaise
- 1–2 cloves garlic, grated or finely minced
- 1 1/2 teaspoons ranch seasoning, I used the bottled one from Trader Joe’s
- Juice of 1 lime
- Hot sauce, to taste, I like the Valentina brand but any will work
- Salt, to taste
- Water, if you want to thin the sauce out a little bit more
Instructions
- Wash and peel your potatoes and then cut them into bite size pieces. You can make them as small or as large as you like, just try to make sure they are all about the same size so they all finish cooking at the same time.
- Add diced potatoes to a large pot with a big pinch of salt (optional) and then cover them with cold water. Place them over medium-high heat on the stovetop and cover with a lid until water comes to a boil. Boil potatoes until fork tender, about 15-20 minutes. Drain well in a colander and then pat dry with a clean kitchen towel.
- Heat a large skillet over medium heat and add about 1-2 tablespoons of oil. The more oil you add, the crispier they will get, but it’s up to you how much you want to use. Add in the cooked potatoes and all the spices, salt and pepper. Mix well until all potatoes are coated with the spices and then use your spatula to press the potatoes down lightly into a single layer, covering the entire pan.
- Allow potatoes to cook for about 4-5 minutes, until crispy, then flip the potatoes and cook another 4-5 minutes on the other side. The longer you cook them, the crispier they will get.
- Make the spicy ranch while the potatoes are cooking. Add all the ranch ingredients to a small bowl and mix until combined. Give it a taste and adjust ingredients as needed. I like the spicy ranch to be a little thick so I can spread it on the bottom of the tortilla and then I thin some out with extra lime juice or water so I can easily spoon it over the top of the tacos.
- Assemble your tacos: I like to heat my tortillas over an open gas stove flame and then spread the bottom with a layer of guacamole and a big spoonful of the spicy ranch. Add a heaping spoonful of the potatoes and then top with your favorite taco toppings and a bit more spicy ranch, if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Vegetarian, Dinner
- Method: Stovetop
- Cuisine: American
sounds delish; i will make it. also sounds like crisping up some gnocchi would work, too. (instead of potatoes)
For sure!! I hope you enjoy!
how long does this dish take to make roughly? thanks
About an hour from start to finish, depending on how fast you are in the kitchen. You could save time by microwaving the potatoes instead of boiling them.