Sheet Pan Fajita Potatoes

Sheet Pan Fajita Potatoes

Fajita potatoes weren’t something I intended to make, but in a moment of desperation as I tried to figure out what to make for our vegan dinner, I realized I had everything it took to make fajitas.   Instead of using meat, I would use russet potatoes, and since I’m in love with sheet pan dinners, I decided to make my potato fajitas in the oven.

This recipe was inspired by two recipes that I recently read.  One was for sweet potato fajitas and the other was for oven baked easy chicken fajitas.    I didn’t have any sweet potatoes, and we can’t have chicken, but I did my best to combine the two recipes and create my own recipe to use what I already had on hand.Sheet Pan Fajita Potatoes

Fortunately for me, I already had a large bottle of fajita seasoning.    I also had most of a 10 pound bag of russet potatoes.  This was the perfect solution for our dinner.

What will you need to prepare this recipe?

From the Pantry:

  • fajita seasoning
  • salt
  • olive oil

From the Root Cellar:

  • onion
  • potatoes
  • garlic

From the Refrigerator:

  • bell peppers
  • lime
  • cilantro

Sheet Pan Fajita PotatoesThis meal was very easy to prepare.  The most time consuming part of this recipe was cutting up the vegetables.  Once everything was cut,  all I had to do was sprinkle the veggie with fajita seasoning, toss them with some olive oil in a 9X13 inch pan, and put everything in the oven and bake it for about 20 – 25 minutes.  Once everything is out of the oven, a splash of lime juice, a sprinkle of salt, and a bit of fresh cilantro finished off the dish.Sheet Pan Fajita Potatoes

We ate these served in tortillas with sliced avocado, and faux homemade salsa with a side of black beans and Mexican style corn.    The leftovers made great bowls for the next day’s lunch  when combined with Latin style corn seasoned with lime and salt, island style black beans, and salsa.Bowl made from Sheet Pan Fajita Potatoes

Give our recipe for Fajita Potatoes a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

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.

Sheet Pan Fajita Potatoes (Vegan)Nutrition Information is based on a serving size of 1/6th of the recipe prepared as written.

Nutrition Facts
Amount Per Serving
Calories 269
% Daily Value
Total Fat 8.8g
Saturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 543mg
Total Carbohydrates 44.6g
Dietary Fiber 6.4g
Sugars 6.4g
Protein 4.5g
Vitamin D 0%
Potassium 22%
Calcium 2%
Iron 8%

Disclaimer:  Nutritional information is calculated using online tools such as those available at or  We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

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