Under 30 min
Crispy Potato Tacos
Ingredients
for 8 tacos
- 2 large russet potatoes
- ¾ cup (170 g) sour cream
- 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
- 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!
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