Potato Tacos
These crispy and flavorful potato tacos are easy to make and packed with delicious seasonings. Perfect for a quick and satisfying meal!
Equipment
- Large Pot
- Skillet
- Baking Sheet
Ingredients
Potato Filling
- 2 large Russet potatoes peeled and cubed
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 0.5 tsp paprika
- 1 tbsp olive oil
Tacos
- 10 small corn tortillas
- 0.5 cup shredded cheddar cheese
- 0.25 cup sour cream
- 0.25 cup chopped cilantro
- 0.5 cup shredded lettuce
- hot sauce optional
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10–12 minutes, or until fork-tender. Drain and transfer to a bowl.
- Mash the potatoes while adding garlic powder, cumin, paprika, and olive oil. Mix until smooth and well combined. Adjust seasoning to taste.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Spoon about 2 tablespoons of the potato filling onto one half of each tortilla. Fold and press down lightly.
- Frying Method: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Fry for 2–3 minutes on each side until golden and crispy.
- Baking Method: Preheat oven to 400°F (200°C). Arrange filled tortillas on a baking sheet, brush tops with olive oil, and bake for 12–15 minutes until crispy and golden.
- Top with cheese, sour cream, cilantro, lettuce, and hot sauce. Serve immediately.
Notes
Customize with your favorite toppings like guacamole, pickled onions, or lime juice. For a spicy kick, add jalapeños or hot sauce.