← All recipes
Side Dishes

Crispy Potato Tacos

Ingredients

  • Sea salt
  • 1 1/2 lb. potatoes, cut into 1 1/2-inch pieces
  • 1 1/2 cups grated Cheddar cheese
  • Cilantro, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 16 to 18 corn tortillas
  • Neutral oil, as needed
  • Lettuce, cabbage, red onion, or sour cream for serving (optional)

Directions

  1. Boil potatoes in salted water for 15 to 20 minutes until tender.
  2. Drain and allow to cool slightly.
  3. Mash potatoes roughly in a bowl.
  4. Add cheese, cilantro, garlic, cumin, paprika, and 1 teaspoon salt.
  5. Mix well.
  6. Warm tortillas until pliable.
  7. Fill each tortilla with 1 to 2 tablespoons potato mixture and fold in half.
  8. Heat a thin layer of oil in a skillet.
  9. Fry tacos 1 to 2 minutes per side until crispy and golden brown.
  10. Serve with salsa and desired toppings.