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
Even my son who doesn’t like potatoes loved these!!! This was an amazing recipe!!
That’s awesome!! So glad to hear it!
These tacos look delicious and simple to make. Thanks for sharing, I love potatoes in tacos. I bet these would be awesome in burritos as well. Thanks for sharing!
Thank you! I definitely think they would be good in burritos too!
Amazing!! I love the seasonings in your recipe! I did peel ours, chopped them and baked them in the oven on 400 degrees with Soy Free Earth’s Balance for 40 minutes, stirring them half way. Nice and Crispy. Then put them in my Non Stick Green Pan with your delicious seasonings.. I used a wooden spoon to not break up the potatoes too much. Crispy on the outside, soft on the in. We used chopped romaine lettuce and a little vegan cheese on top, although my son used an organic Mexican cheese. They were so flavorful, we didn’t want anything else to interfere with those potatoes, so we didn’t use any other toppings! Thank you for this recipe!! 🙂
That sounds delicious!! So glad you enjoyed them!
These are the best tacos I’ve ever eaten. My whole family loves them and we make them AT LEAST once a week. Thank you so so much for the recipe!
that’s so nice to hear!! Glad you all enjoyed them <3
I loved this recipe. The tacos were so good. I will definitely be making it in the future. Thank you so much!
Awesome! So glad you enjoyed them!
This recipe is a BIG hit at our home. We are mildly addicted to Taco Bell’s potato tacos, so when I saw this, I knew I had to try it. So yummy. Did two things differently: Did 1/2 regular paprika and 1/2 smoked and we finished the potatoes in an air fryer. I put my air fryer on 400 for 7 minutes, shook, then another 5 minutes. They probably could have gone longer, but we were starving. To mimic the sauce Taco Bell uses on their potato tacos, we used the chipotle bitchin sauce. (Vegan). Great recipe.
I didn’t know they had potato tacos at Taco Bell! I’m so glad to hear everyone enjoyed them! 🙂
I was wondering if I could substitute sweet potatoes instead of white potatoes?
For sure!
These are the best. I make this recipe AT LEAST once a week. Seriously thank you so much!!
Awesome!! I’m so glad you like them!
Hello! I plan to try this tonight. I was wondering, could I just fry the potatoes instead of boiling them first, then frying them? Do you boil them to cut down on the cook time?
Cynthia
You definitely can! I just boil first because I like the texture it gives 🙂
What is the Calorie count? Does anyone know?
Unfortunately I don’t have that information right now but there are websites where you an easily calculate it. I like to use myfitnesspal.com
Absolutely fantastic. I shared the recipe with my dad and he loved them, too!
Yah! So glad you enjoyed them!
I made these for breakfast and used the low carb tortillas! Perfect ! My husband loved them! Thanks for sharing!
I love that you made the for breakfast! And so glad to hear you enjoyed them!
How did you get them so crispy ?? And can you use fl9ur tortillas??
I just let them cook in a pan with olive oil for a while without flipping them 🙂 Of course you can!
Tried it and loved it! Thanks so much for this amazing recipe! It will now go into dinner rotation at my house. If I add a side of fideo this will be a ‘people over for casual dinner’ fare as well. You have no idea how much a simple and easy dish like this is appreciated! Thanks again.
Awesome!! I’m so glad you enjoyed it! 🙂
I found your recipe nearly a year ago. I never leave comments but this time, I have to. This crispy potato taco recipe has been a BIG favorite in our family and it is one of the most requested dinners. I’ve shared your recipe with many friends and they too have said it’s now a favorite in their homes. Hands down one of the best recipes I’ve found online. Thank you!!
Aw, thank you so much, Cyndi!! I’m so glad to hear you enjoy this recipe and make it often! That makes me happy 🙂
I have made these potatoe a couple of times, they are delicious! I added chili powder and lime for an extra kick.
I’m so glad you enjoyed them!!
Couldn’t find corn tortillas so I made homemade whole wheat tortillas. Originally I was going to just roast the potatoes in the oven but I’m glad I didn’t because they turned out perfect the way you suggested. Overall a delicious and filling recipe. I’m sure it would be pretty quick to throw together if I had bought premade tortillas.
I’m so glad to hear you enjoyed it!!
Thanks for the idea! These were tasty and easy to make. I had also been wanting to try Gardein’s chick’n scallopini after reading that it was gluten free, so I cut some up and cooked it with the potatoes–very good! I appreciate you sharing a list of gf/vegan recipes as my girlfriend and I are just shifting to vegan eating and I am sensitive to wheat, so this is very helpful. 🙂
I’m so glad to hear you enjoyed these! I bet the chick’n scallopini was a nice addition!
oooooooooooooooooo yummy, these are sure to please………
Thanks!!