Description
Crispy Potato Tacos are an easy weeknight dinner recipe that takes 30 minutes to make! These mouth-watering tacos are crispy on the outside, and seasoned mashed potatoes with melted cheese on the inside. Crunchy, delicious, and easy to make, these are always crowd-pleasers.
Ingredients
Scale
POTATO TACOS
- 1 1/2 lbs Yukon gold potatoes, skin-on/halved
- 1/2 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- olive oil, for frying
- sea salt, for after frying
- 3 sliced limes, for after frying
TOPPINGS
- 2 cups shredded cheddar lettuce
- 1/4 cup chopped cilantro, optional
- sour cream, optional
- diced tomatoes, optional
Instructions
- Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
- Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny.
- Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
- Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
- Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
- Top the crispy potato tacos as desired and serve warm!
Notes
- Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
- Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.
- These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.
- Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes