Description
These Potato Tacos with Spicy Ranch Dressing are super delicious and great for your next Taco Tuesday! The potatoes are crispy on the outside and perfectly soft on the inside. They’re coated with a homemade seasoning blend and loaded into the tortillas with the spicy ranch, guacamole and your favorite taco toppings. Great for breakfast, lunch or dinner!
Ingredients
Scale
- 4–6 medium sized russet potatoes, about 35 oz
- 1–2 tablespoons olive oil, or natural flavored oil
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 1/2 teaspoons salt, or less if desired
- 1/2 teaspoon black pepper
- Corn tortillas
- Taco toppings: guacamole, lettuce, tomato, onion, cabbage, cheese, avocado slices, hot sauce, salsa, etc…
Spicy Ranch:
- 1/2 cup sour cream, or non-fat plain greek yogurt
- 1/3 cup mayonnaise
- 1–2 cloves garlic, grated or finely minced
- 1 1/2 teaspoons ranch seasoning, I used the bottled one from Trader Joe’s
- Juice of 1 lime
- Hot sauce, to taste, I like the Valentina brand but any will work
- Salt, to taste
- Water, if you want to thin the sauce out a little bit more
Instructions
- Wash and peel your potatoes and then cut them into bite size pieces. You can make them as small or as large as you like, just try to make sure they are all about the same size so they all finish cooking at the same time.
- Add diced potatoes to a large pot with a big pinch of salt (optional) and then cover them with cold water. Place them over medium-high heat on the stovetop and cover with a lid until water comes to a boil. Boil potatoes until fork tender, about 15-20 minutes. Drain well in a colander and then pat dry with a clean kitchen towel.
- Heat a large skillet over medium heat and add about 1-2 tablespoons of oil. The more oil you add, the crispier they will get, but it’s up to you how much you want to use. Add in the cooked potatoes and all the spices, salt and pepper. Mix well until all potatoes are coated with the spices and then use your spatula to press the potatoes down lightly into a single layer, covering the entire pan.
- Allow potatoes to cook for about 4-5 minutes, until crispy, then flip the potatoes and cook another 4-5 minutes on the other side. The longer you cook them, the crispier they will get.
- Make the spicy ranch while the potatoes are cooking. Add all the ranch ingredients to a small bowl and mix until combined. Give it a taste and adjust ingredients as needed. I like the spicy ranch to be a little thick so I can spread it on the bottom of the tortilla and then I thin some out with extra lime juice or water so I can easily spoon it over the top of the tacos.
- Assemble your tacos: I like to heat my tortillas over an open gas stove flame and then spread the bottom with a layer of guacamole and a big spoonful of the spicy ranch. Add a heaping spoonful of the potatoes and then top with your favorite taco toppings and a bit more spicy ranch, if desired. Enjoy!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Vegetarian, Dinner
- Method: Stovetop
- Cuisine: American
