Crispy Potato Tacos
Crispy Potato Tacos are a delightful twist on traditional tacos, combining crunchy shells with creamy potato fillings, perfect for any occasion.
Ingredients
For the Filling
- 4 medium potatoes Opt for medium starchy potatoes like Russets for the best texture.
- 1 tablespoon olive oil For flavoring the filling.
- 1 teaspoon cumin Season the filling.
- to taste none Salt Season generously to enhance flavor.
For the Tacos
- Corn tortillas Corn tortillas Freshly made or recently purchased for best results.
- Vegetable oil Vegetable oil for frying Ensure oil is hot enough for frying.
Instructions
Preparation
- Boil the potatoes in salted water for about 15 to 20 minutes until tender.
- Once done, drain and let them cool slightly, then peel and mash until smooth.
- Heat olive oil in a pan over medium heat and add mashed potatoes, cumin, and a pinch of salt. Mix until heated through.
Tortilla Preparation
- Warm corn tortillas in a skillet over low heat until pliable.
Assembly
- Take a spoonful of the potato mixture and place down the center of each tortilla. Roll tightly.
Frying
- Heat vegetable oil in a frying pan over medium heat. Place the tacos seam-side down and fry until golden brown, about 4 to 5 minutes, flipping halfway.
- Transfer to a plate lined with paper towels to drain excess oil.
Serving
- Serve warm with toppings like salsa, guacamole, sour cream, cilantro, or onions.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or skillet to regain crispiness. Avoid microwaving to prevent sogginess.