A simple and easy weeknight dinner that’s also really flavorful and delicious!
I hope you all had a great weekend! It’s been way too hot here lately but thankfully my in-laws are visiting this week and staying somewhere with a pool. So, that’s where I’ll be for the next 7 days!
These Crispy Potato Tacos are based on a one of the first recipes I ever posted here. I’m a little embarrassed to share the link, but it’s also fun to see how my photography has evolved in the past 3 years!
But one thing that hasn’t changed is my love of potatoes and my love of tacos! This taco recipe is still based on the potato tacos from one of the Mexican restaurants in town, but we don’t really go there as much anymore.
The service seemed to go downhill a bit and they started charging for chips. They do still have the best margaritas in town though! But, sometimes it’s much easier to re-create something at home than to go out and my husband and I are quite the homebodies so it works out.
These Crispy Potato Tacos are really easy to make because there’s just one main ingredient. And, when there are very few ingredients in a recipe you gotta make them good! I boil the potatoes and then fry them up crispy with a few spices.
These are such a great vegetarian/vegan taco option that even my meat eating husband loves!
Crispy Potato Tacos
- Total Time: 40 minutes
- Yield: 4-6 1x
Ingredients
- 2 large russet potatoes, cut into bite size pieces
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Scant 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Corn tortillas
- Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro
Instructions
- Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
- Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat.
- Fill corn tortillas with desired amount of potatoes and top with favorite toppings.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner, Gluten Free, Vegan, Vegetarian
I have been making these for 7 years, love this recipe! Over the years, I have combined this recipe with techniques I learned through America’s Test Kitchen, instead of submerging the potato’s in boiling water, I steam them for 15-20 minutes in an OXO steamer basket over two inches of boiling water covered with a lid. Once they are fork tender I remove the steamer, drain the water and return the potato’s to the pot and let them sit for about a minute or two over low/med low heat to get some of the extra moisture off the potato, I gently stir a few times to get as many of the sides dry, then I move them to the pan with hot olive oil . its just an extra two minutes but it makes them crispier on the outside. But these tacos, with lettuce, avocado, salsa and a squeeze of lime juice are always popular. Thank you.
I love your tips!! I’m going to have to try that next time, I love crispy potatoes! I’m so glad you have been enjoying these tacos, thank you for the kind words!!
The recipe offers a healthier alternative to a traditional favorite, allowing you to indulge in the flavors you love without compromising on your wellness goals.
DE-LISH!!!!!!!!!!!!!!!!!!!!!!!!
Thank you so much, Joan!!
These look great! I make tacos a lot, so I’ll have to give this crispy potato recipe a try.
They’re one of our favorites!!
Looking forward to making this, just not sure what constitutes a large russet potato. I am looking at mine and they don’t seem large to me.
I’d say probably about the size of your hand
Thanks for sharing — great recipe! My husband and daughters are bacon fiends so I added a few crumbled pieces while the potatoes were frying. We used El Milagro corn tortillas and topped with green onions, sharp cheddar cheese, and Mo’s Southwest salsa — yum!
That sounds delicious!!
Just made these tonight for my vegan daughters and they loved them! I ended up crisping mine on the stove much longer ~ about 20 minutes and just used a few dashes of the Trader Joe’s taco seasoning, otherwise followed as described. Thanks for a great recipe!
Awesome! So glad they liked it!!
Potato tacos sounds very yummy but… I don’t think the directions are correct because you start out with saying that you cut the potatoes into bite-size pieces… And then you say to cook them for 15 to 20 minutes. It would be mush. Maybe cut the potatoes into quarters to the boiling Spaces. Just a thought.
It’s always worked for me this way… Cook them for 15 minutes from the moment you turn on the stove, they should be fork tender
I’m no cook, been learning more with quarantine. I tried these today and… Amazing!! Super easy to make! My kiddos loved them! Thanks for the recipe!!
So glad to hear it!!
Wow!!! My family LOVED this!!!
So glad to hear!!
Wow!!! My family LOVED this!
I’m SO glad to hear that!!
How do you prepare your corn tortillas? I usually use flour tortillas. Do you hear them up at all?
Cant wait to try this recipe.
I usually heat mine in a little oil on the stovetop. I hope you enjoy!