Taco Fries

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  • 15 min
  • 30 min
  • 45 min
  • Serves: 6
Taco Fries

This recipe is the best of both worlds: tacos and fries! You’ll need permission or assistance to use a big heavy knife to cut the potatoes into wedges. You’ll need to buy big potatoes – weigh them on the scale in the produce department to be sure you’re getting the right size and that they are pretty even in size and shape. You’ll need about 15 minutes for preparation and 30 minutes for the fries to cook.

What you'll need to make this recipe:

  • Vegetable brush
  • Measuring spoons
  • Knife
  • Cutting board
  • Paper towel
  • Fork
  • Pancake turner
  • Baking sheet
  • Timer
  • Potholders


  • 2 Washington russet potatoes, about 10 ounces each
  • 1 ½ teaspoons oil
  • 2 tablespoons taco seasoning mix (from a packet)
  • 2 tablespoons grated Parmesan cheese


  1. Preheat the oven to 400°F
  2. Scrub the potatoes with a vegetable brush in the sink under cold running water
  3. Using a big sharp knife and a cutting board, cut each potato in half the long way
  4. Put the halves cut side down on the cutting board and cut each half lengthwise in half. Then cut each half into three long wedges
  5. You will have 12 pieces
  6. Using a paper towel, brush the potato wedges with the oil
  7. Oil a baking sheet and arrange the potato wedges, skin side down, in a single layer
  8. Sprinkle wedges evenly with the taco mix seasoning, then with the Parmesan cheese
  9. Carefully put the baking sheet in the oven and set the timer for 30 minutes. Poke a potato wedge with a fork to be sure it's tender. If not, bake another 5 minutes
  10. Using potholders, carefully remove the baking sheet from the oven. Use a pancake turner to move the wedges to a serving plate

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