1-Getting started with this Potato Taco Bowl: First, preheat your oven to 220°C (425°F) or your air fryer to 200°C (400°F) to get that crispy potato magic going. Dice the potatoes into even 2 cm cubes, then toss them with the olive oil, sweet paprika, garlic powder, sea salt flakes, and black pepper for a flavorful kick.

2-Roasting the potatoes: Spread the seasoned potatoes on a baking sheet and roast them for 40 45 minutes, or air fry for 20 25 minutes until they turn golden and crispy this step really makes the dish stand out. While the potatoes are cooking, heat a tablespoon of extra-virgin olive oil in a pan over medium heat and add the finely chopped red onion, stirring until it softens. This is your chance to build layers of flavor that will make everyone come back for seconds.

3-Cooking the beef mixture: Next, add the minced beef to the pan along with the sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt flakes, and black pepper. Cook it all together until the beef browns, then stir in the tomato paste and water, letting it simmer until the mixture reduces and thickens. For the guacamole and salsa, simply mash the avocados with the coriander, red onion, lime juice, sea salt flakes, and black pepper, then mix the salsa ingredients in a separate bowl and pop both in the fridge to chill.

4-Assembling the bowls: Once everything is ready, assemble your bowls by placing the crispy potatoes at the base, topping with the beef mixture, grated Mexican cheese, guacamole, and salsa. If you want that melty cheese effect, pop the bowls in the oven for 2 3 minutes at 220°C. This whole process takes about 20 minutes of prep and 40 45 minutes of cooking, but the results are worth the wait, much like baking a decadent dessert.