Crispy Potato Tacos Recipe by Tasty

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Ingredients

for 8 tacos

2 large russet potatoes
¾ cup
sour cream (170 g)
2 cloves minced garlic
½ teaspoon
cumin
salt, to taste
½ teaspoon
oregano
8 corn tortillas
oil, for frying

Optional Toppings:

sour cream, to taste
salsa, to taste
cotija cheese, to taste
cilantro, to taste

Preparation

Under 30 min

Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
Place softened potatoes into a large bowl. Mix in sour cream, cumin, salt and pepper, and mash until well combined.
Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.
On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
Serve with your favorite toppings.
Enjoy!

Tips

1 of 2

brooklyne.c

Use less salt Don’t fry it for to long
1 month ago Helpful (3)
mwakelin

This is one of my families favorite dinners! I use flour tortillas because they stay together without cracking, and I always add cheese as well (:
1 month ago Helpful (2)
Coco Blue

Love them! 1. Only would use one potatoe and adjust seasoning accordingly
1 month ago Helpful (2)
corioconnor

Mine turned out looking identical to the ones pictured, but something didn’t strike home with this recipe. Great idea, but the flavor wasn’t to my personal preference. I would not recommend.
12 days ago Helpful (1)

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