CRISPY POTATO TACOS
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!
crispy potato tacos
Prep Time: 10 minsCook Time: 30 minsYield: 4-6Category: Dinner, Gluten Free, Vegan, Vegetarian
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.