Watch how to make spicy taco potatoes in a slow cooker

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Just when you think you've tried potatoes every which way, a recipe like this one comes along.  Not everyone will think of preparing potatoes in their slow cooker, but try it once, and you'll be fixing this spicy side with everything! Brilliant with beef and kickin' with chicken, these potatoes pack enough punch to satisfy every appetite.
Cooktop Cove
Spicy Taco Potatoes
10 minutes
4 hours
4 hours 10 minutes
2 lbs. (900g) baby gold fingerling potatoes, skin on and cut into halves lengthwise
1 tablespoon chili powder
1/4 teaspoon red chili flakes
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
Optional, to serve: Green onions, sour cream, grated sharp cheddar cheese
Place the fingerling potatoes into the bottom of a 5-quart slow cooker and pour the vegetable oil over the top. Using your hands or a wooden spoon, toss the potatoes until they are completely covered in the oil.
Sprinkle on chili powder, chili flakes, garlic powder, paprika, cumin, salt, and pepper. Mix well until all the spices have combined and evenly coated the potatoes.
Cook on high for 4 hours.
Tip: For the 'loaded' version of this dish, sprinkle fresh scallions and grated cheddar cheese over the potatoes 20 minutes before the meal finishes cooking. Enjoy with a dollop of sour cream.
Feel the urge to share?  That's normal.  When you discover a dish as show-stopping as this one, you can't keep it to yourself… you just gotta taco 'bout it
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We use thyme as an aromatic as it goes great with mushrooms. Lemon not only adds a brightness in flavor, it is also an excellent compliment to mushrooms because the acidity really brings out the true earthy flavor of mushrooms.
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