Crispy Potato Tacos

Ingredients

• Sea salt
• 1½pounds potatoes (any variety), scrubbed and cut into 1½-inch pieces
• 1½cups grated Cheddar
• Handful of cilantro, leaves and stems finely chopped
• 1small garlic clove, finely chopped
• 1teaspoon ground cumin
• 1teaspoon paprika
• 16 to 18corn tortillas
• Neutral oil, as needed
• Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

Directions

1. Step 1
   Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.
2. Step 2
   Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.
3. Step 3
   Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.
4. Step 4
   In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.
5. Step 5
   Serve the tacos with salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge.