Crispy Potato Tacos
Made with a creamy, spiced potato filling, and melty cheese all stuffed into a crispy corn tortilla, these potato tacos are a simple, irresistible vegetarian taco recipe.
Servings: 6
Ingredients
- extra virgin olive oil or cooking spray for greasing pan
- 1 pound Yukon gold potatoes ~4 potatoes
- ½ cup sour cream full fat or reduced-fat
- 1 teaspoon kosher salt + more for cooking potatoes
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ cup shredded Monterey cheese
- 12 (6-inch) corn tortillas
Instructions
- Prepare Oven and Pan. Preheat the oven to 450℉ (230℃) and lightly brush a baking sheet with cooking spray.
- Cook Potatoes. Wash 1 pound Yukon gold potatoes well. Place them whole into a large stock pan along with 1 tablespoon kosher salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium, and simmer until fork-tender. Once tender, drain the potatoes and let rest until cool enough to handle.
- Mash and Season Potatoes. Remove the skin from the potatoes. It should peel right off with your fingers. If not, use a paring knife. Place the flesh of the potatoes into a large mixing bowl and use a potato masher and mash the potatoes until smooth. Add in ½ cup sour cream, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon ground cumin, and ½ teaspoon garlic powder and fold into the potatoes until well combined and the potatoes are creamy.
- Assemble Potato Tacos. Cover half of the corn tortilla with about 2 tablespoons of the potato mixture spreading into an even layer. Top with 1 tablespoon of cheese and fold the corn tortilla over. Place on the greased baking sheet and spray with cooking spray, or brush lightly with oil.
- Bake Potato Tacos. Bake for 10 minutes, flip and continue to bake for 5-8 minutes or until golden brown and crispy.
- Serve. Serve immediately with any of your favorite taco toppings.
Notes
Storage: Potato Tacos are best served immediately after preparation. If you have leftovers, let them cool, transfer to an airtight container, and store in the refrigerator for up to 4 days. To reheat, place the tacos on a baking sheet and bake at 400 degrees F for 5-8 minutes, or until warmed through.
Spicy Potato Tacos: Add up to ½ teaspoon of cayenne pepper to the potato filling.
Fry the Potato Tacos: Heat 1 tablespoon of canola oil in a frying pan over medium-high heat until it shimmers. Add the assembled tacos in a single layer and fry on each side until crisp, about 1-2 minutes per side. Drain on paper towels and then serve.
Speed it Up: Instead of boiling or steaming whole potatoes, feel free to boil cubed potatoes, just as you would when making mashed potatoes. Peel and cube potatoes, place them in a stock pan, cover with cold water, boil until tender, and then drain. Proceed with the recipe as directed.
Want to Pressure Cook Potatoes? You can steam the potatoes in an electric pressure cooker. Pour 2 cups of cold water into the inner pot. Place a trivet inside the inner pot, and place pierced potatoes on the trivet. Pressure cook on high for 12 minutes with a natural pressure release of 10 minutes. Let potatoes cool until able to handle.
Air Fryer Potato Tacos: Prepare the filling and assemble the potato tacos as recipe directs. Spray the tortillas with cooking spray and air-fry at 400 degrees F for 5 minutes, flip and continue to air-fry for 2-3 minutes, or until golden.
Each serving is based on 2 tacos.
Nutrition
Calories: 127kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 473mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 1mg
