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
Just curious about calories, etc.?
Hi Diane, I’ll try to figure them out and post them soon š
Me and my mom are trying to go vegan and this meal was really good but just get the extra taco feel we added in some pre-cut vegan meat and fried that separately in olive oil and it turned out delicious canāt wait to try more.
I’m so glad you both liked it! I love the addition of vegan meat š
my daughter and i enjoyed this recipe very much. since we didn’t feel there was enough presence of protein, we’re adding black beans next time. we feel that’s a win-win all around!
Black beans would be a great addition! So glad you both enjoyed it š
Do you peel your potatoes or leave the skin on ??
I leave the skin on, but it’s totally a personal preference in this recipe!
Made these potato tacos tonight. They were a hit. Awesome recipe. We are putting this one in our weekly rotation. Thanks a million!
I’m so glad you liked them! Thanks so much for letting me know! š
I did it the long way and cut up some red potatoes, added a little earth balance (soy free), covered in foil and baked at 400 for forty minutes more or less. Then I fried them with more earth balance and the seasonings. Toppings were vegan/gf seracha mayo, onions, salsa, and cabbage/lettuce/carrot from a bagged Asian salad. The cabbage added a nice texture. Great recipe thank you:-)
I bet the potatoes are so good with the earth balance! I love that idea! Your toppings sound great too! I’m so glad you enjoyed! š
So easy to make and yet so yummy! Your recipes are amazing and these photos always make me hungry. Thank you for sharing!
Thanks so much, Ashley! š
Looks Yummy š !!!!!!
Thanks so much! š
Love this!! Easy and fast
Thanks! So glad you loved them š
What is the recipe for the sauce in the photos? Looks yummie!
Hi Tiffany, that’s actually just a hot sauce I had in the refrigerator haha!
How do you make them crispy…mine turned out soggy:(
Hi Caylie, sorry yours were soggy! I would try adding a little more oil and letting them brown up a little bit more. Hope that helps š
I also add a little cornstarch into it if i over cooked my potatoes or my potatoes are getting soft because i had them a day to long before i cooked them. You can also use cornstarch and oil to crisp up anything. I donāt like the taste of oil and flour.
Hmmm….I’ve been making this once a week since I made it for the first time about a month ago. My husband and I love it; it’s colorful and nutritious. Our favorite toppings are red cabbage, radicchio, avocado, romaine lettuce, greek yogurt, and onions. Thank you for sharing!
I love all your topping choices!! So glad you and your husband like them š
Making this tonight!
Yah! I hope you like them! š
Thanks! Very good! I used frozen potato cubes to make it quicker with no potato prep. Makes a quick meal even quicker. Thanks for this recipe!
I’ve used the frozen potatoes before too, so easy! So glad you enjoyed it š
It’s been in the 90s by us lately and it officially feels like summer! Tacos are one of my very favorite meals and these look sooo good!
Potato tacos are my favorite! Can’t wait to try them!
Mine too! I hope you love these ones!
Hi do you leave the skin on the potatoes?
Hi Chrisy, I did but you certainly don’t have to š
what is the sauce in the picture?
It’s a hot sauce that I got from a restaurant, haha, sorry I don’t have the recipe!
What is the little dish of sauce in the photo? Look so good my 11 year old is making this for the family for dinner tomorrow!
It was actually a hot sauce that I had leftover from getting take out š
What could be better than potatoes and tacos combined?!?