Crispy Potato Tacos
The easiest way to make crispy potato tacos that will please a crowd.
Servings: 6 Servings
Ingredients
- 1 package Corn Tortillas
- 4 Potatoes medium, russet
- 1/2 Cup Cheddar Cheese shredded
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 2 TBSP Butter
Instructions
- Bring a pot of water to a boil, then peel and dice the potatoes.
- Boil the potatoes for 20 minutes or until tender, you can also use the Instant pot for this step by cooking the potatoes for 8 minutes on High Pressure and then quickly releasing the pressure.
- Drain the potatoes then add the butter and seasonings while mashing the potatoes.
- Add about an inch of vegetable oil to a large pot and heat over medium heat.
- To make the tortillas easier to work with, wrap them in a wet paper towel and place them into the microwave for approximately two minutes.
- Add 2-3 tablespoons of the potato mixture to one side of the tortilla then top with cheese. Seal the tortilla with a toothpick.
- Fry the potato tacos for 2 minutes per side and then place the tacos on a plate lined with paper towels to allow any excess oil to drain off.
- Serve your potato tacos with a cilantro lime crema and your choice of sides.