Crispy Potato Tacos
Golden Crunchy Potato Tacos with a Zesty Kick.
Equipment
- Large Pot
- Skillet
- Frying Pan
- Paper Towels
Ingredients
- 3 large russet potatoes peeled and diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ cup shredded cheddar cheese optional
- 8 small corn tortillas
- ½ cup vegetable oil for frying
- ½ cup sour cream for serving
- ½ cup salsa for serving
- ¼ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Boil the diced potatoes in a pot of salted water until fork-tender, about 10 minutes. Drain and mash them slightly, leaving some texture.
- In a skillet over medium heat, add olive oil, followed by the mashed potatoes, salt, black pepper, smoked paprika, garlic powder, onion powder, and cumin. Stir and cook for 3-4 minutes.
- If using cheese, mix it into the potato mixture until melted. Remove from heat.
- Heat the tortillas in a dry skillet for 10-15 seconds per side to make them pliable.
- Spoon the potato filling onto one side of each tortilla, then fold them in half, pressing gently to seal.
- In a frying pan, heat vegetable oil over medium-high heat. Fry the tacos for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve hot with sour cream, salsa, fresh cilantro, and lime wedges.
Notes
For extra crispiness, brush the tortillas lightly with oil before frying. Add toppings like avocado slices or pickled jalapeños for more flavor!