Taco Bell Spicy Potato Soft Taco Recipe
If you’ve ever missed the Spicy Potato Soft Taco from Taco Bell, you’re not alone. This underrated gem was beloved for its crispy, seasoned potatoes paired with a smoky, spicy sauce wrapped in a soft tortilla.
Ingredients
- 3 large russet potatoes
- Salt for boiling
- 1 teaspoon chicken powder or MSG alternative
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- Black pepper to taste
- 2 tablespoons cornstarch
- Olive oil for tossing
- 6 small flour tortillas
- Shredded lettuce iceberg or romaine
- 1 block Colby Jack cheese shredded
- Optional: Smoked cheddar cheese for extra flavor
Instructions
- Boil diced potatoes in salted water for about 20 minutes, until easily pierced but not falling apart. Drain and set aside.
- Blend mayonnaise, sour cream, chipotle pepper, adobo sauce, and parsley until smooth. Refrigerate to let flavors meld.
- Preheat oven to 400°F. Toss boiled potatoes with chicken powder, paprika, cumin, cayenne, black pepper, cornstarch, and olive oil. Spread on a baking sheet and roast for 30-35 minutes, flipping halfway, until crispy.
- While potatoes roast, shred lettuce and cheese.
- Warm tortillas. Spoon in roasted potatoes, drizzle with chipotle sauce, and top with lettuce and cheese.
- Wrap the taco and enjoy your homemade Spicy Potato Soft Taco!
Video
Notes
To store, keep the assembled tacos in an airtight container in the fridge for up to 2 days. For best results, store potatoes, sauce, and taco fillings separately. To reheat, warm the potatoes in the oven at 375°F for 10-15 minutes until crispy. Reheat tortillas in a skillet, then assemble the tacos again.