1-First Step: Prep and mise en place Wash and dice 700 grams of potatoes into roughly 2 cm cubes. Preheat your oven to 220°C or set an air fryer to 200°C. Line a baking tray with parchment paper if roasting in the oven. Gather spices: sweet paprika, garlic powder, sea salt, and black pepper.

2-Second Step: Season and roast the potatoes Place the diced potatoes in a large bowl. Add a drizzle of olive oil (as needed) and sprinkle with sweet paprika, garlic powder, sea salt, and black pepper. Toss to coat the cubes evenly so each piece gets a light layer of oil and seasoning. Spread the potato cubes in a single layer on the prepared baking tray with space between pieces for crisping. Oven method: Roast at 220°C for 40-45 minutes, turning once halfway, until the cubes are golden and crispy. Air fryer method: Cook at 200°C for 20-25 minutes, shaking the basket occasionally for even browning. Both methods yield a crunchy exterior and tender center.

3-Third Step: Cook the spiced beef While the potatoes roast, heat a frying pan over medium heat with a splash of olive oil. Add 500 grams minced beef and the finely chopped red onion. Cook until the beef is browned and the onion softens, breaking the meat into crumbles as it cooks. Stir in sweet paprika, ground cumin, onion powder, garlic powder, dried oregano, sea salt, and black pepper. Add a spoonful of tomato paste and a small amount of water to create a saucy consistency. Simmer until the liquid reduces and the flavors concentrate about 5-8 minutes. Taste and adjust seasoning. If you like a saucier topping, add a little more tomato paste and water.

4-Fourth Step: Make the guacamole and salsa Guacamole: Mash ripe avocados in a bowl. Fold in finely chopped coriander, diced red onion, lime juice, sea salt, and black pepper. Press plastic wrap directly onto the guacamole surface and refrigerate until serving to slow browning. Salsa: Combine finely diced tomatoes, chopped coriander, diced red onion, lime juice, sea salt, and black pepper in a separate bowl. Chill until assembly so flavors meld.

5-Fifth Step: Assemble the Loaded Taco Potato Bowls Divide the roasted crispy potato cubes into 4 bowls. Top each bowl with a generous spoonful of the spiced beef, a handful of grated Mexican cheese blend, a scoop of guacamole, and several spoonfuls of fresh salsa. Optionally place the bowls under the oven broiler for 1-2 minutes to melt the cheese watch closely to prevent burning. Garnish with lime wedges and extra cilantro if desired.

6-Final Step: Serving and timing tips Serve immediately so the potatoes stay crisp and the guacamole remains fresh. The full recipe takes about 60-65 minutes total: 20 minutes prep and 40-45 minutes in the oven (or 20-25 minutes in the air fryer). If you plan to meal prep, consider roasting potatoes and cooking beef ahead of time, then assembling bowls before serving.