Sheet Pan Fajita Potatoes
Recipe type: Vegan Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Potatoes are a very versatile food. In this recipe, potatoes are cooked with peppers and onions to make potato fajitas. A simple and filling sheet pan style meal. Cook's Notes: You can peel the potatoes or leave the skin on them. We peeled our potatoes because Bus Boy won't eat them with skins on. Serve in tortillas or taco shells with your favorite fajita toppings. (We used avocado slices and salsa, but there are many options.) The total cost of this recipe is $3.81 or about $0.64 per serving.
  • 6 russet potatoes, cut into 1 - 1½ inch chunks ($0.45)
  • 3 bell peppers cut into strips (I used red, orange, and yellow) ($1.20)
  • 1 medium yellow onion, cut into strips from root to tip ($0.20)
  • ¼ cup olive oil ($0.56)
  • 2 cloves garlic, minced ($0.04)
  • 1 package fajita seasoning (or equivalent of loose fajita seasoning) ($0.98)
  • ½ teaspoon salt ($0.01)
  • juice of one lime ($0.20)
  • ¼ cup chopped fresh cilantro ($0.17)
  1. Preheat oven to 400 degrees.
  2. Peel and chop vegetables while the oven in heating.
  3. Arrange potatoes, onion, and bell pepper on 10X17 inch sheet pan.
  4. Sprinkle garlic over top of vegetables.
  5. Sprinkle with fajita seasoning and olive oil.
  6. Toss well to evenly coat with spices and vegetables.
  7. Bake at 400 degrees for 20 - 25 minutes or until potatoes are tender and beginning to lightly brown.
  8. Remove from oven, top with lime juice, salt, and cilantro.
  9. Serve as is or in a tortilla topped with your favorite fajita toppings.
Recipe by Patty Cake's Pantry at