Introduction
Oh, hey there, friend! Gather ’round the kitchen because I’ve got a recipe that’s going to bring all the cozy vibes and happy sighs to your table. We’re talking about Crispy Potato Tacos – and trust me, they’re not just any potato tacos. These are the kind of tacos that whisper sweet nothings about comfort food and make you want to hug your plate. They’re incredibly easy to whip up, perfect for a weeknight treat, and honestly, so good they’ll become a go-to in your recipe rotation. I still remember the first time I made these; the aroma alone was enough to make my entire house smell like pure happiness!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, these come together in a flash. Perfect for when hunger strikes!
- Easy: No fancy techniques here, just simple steps that anyone can follow.
- Giftable: While best enjoyed fresh, the filling is fantastic for meal prep, and you could even pre-portion it for quick assembly later.
- Crowd-pleasing: Whether you’re feeding your family, a potluck, or just yourself (no judgment!), these tacos are a guaranteed hit. Even the pickiest eaters will be asking for seconds.
Ingredients
Let’s talk about what you’ll need to create these little bites of heaven:
- 1 pound (454 grams) Yukon Gold Potatoes: These are my absolute favorite for this recipe because they get wonderfully tender and mash up beautifully, but still hold their shape.
- 2 ½ teaspoons fine sea salt, divided: Salt is key to bringing out all the delicious flavors!
- ½ cup (120 grams) sour cream: This makes our potato filling so creamy and dreamy.
- ½ teaspoon onion powder: For that subtle savory kick.
- ½ teaspoon sweet Hungarian paprika: Adds a lovely color and a touch of sweetness.
- ½ teaspoon ground cumin: A classic spice that pairs perfectly with potatoes.
- ¼ teaspoon garlic powder: Because what doesn’t taste better with a little garlic?
- ¼ teaspoon freshly ground black pepper: For a bit of warmth.
- ⅛ teaspoon ground cayenne pepper: Just a tiny pinch for a whisper of heat. You can totally skip this if you’re sensitive to spice, or add a little more if you like things fiery!
- 12 6-inch corn tortillas: The perfect vessel for our potato filling. Corn tortillas get wonderfully crispy when fried!
- ½ cup (120 ml) safflower oil, for frying: A neutral oil that gets nice and hot for that perfect crisp.
- 4 ounces (113 grams) shredded extra-sharp cheddar cheese: Because cheese makes everything better, right? Melted cheddar is pure magic.
- ½ cup chopped fresh cilantro: For a burst of freshness and vibrant color.
- 1 small red onion, minced: Adds a little zing and crunch.
How to Make It
Alright, let’s get cooking! It’s easier than you think.
- Prep those Potatoes: First things first, grab your Yukon Golds. You’ll want to peel them and then dice them into nice, bite-sized ½-inch cubes. Think of them as little potato jewels!
- Boil ’em Up: Pop those diced potatoes into a medium saucepan. Cover them with cold water – this is important! Add 1 ½ teaspoons of your sea salt to the water. Bring it all to a boil over medium-high heat and let them cook until they’re fork-tender. This usually takes about 8-10 minutes. Once they’re tender, drain them really well. We want all that excess water gone!
- Mash with Love: Now, into a bowl go your beautifully drained potatoes. Add the sour cream, onion powder, paprika, cumin, garlic powder, black pepper, cayenne pepper, and the remaining 1 teaspoon of sea salt. Grab a fork and gently mash everything together. The goal here is to break down the potatoes, but don’t go crazy! We want a little texture, not a smooth paste. It should look like a wonderfully seasoned, creamy potato mash.
- Warm Your Tortillas: It’s time to get those tortillas ready. You can do this a couple of ways. My favorite is to wrap a stack of them in a slightly damp paper towel and pop them in the microwave for about 30 seconds. This makes them nice and pliable. Alternatively, you can warm them briefly on a dry skillet over medium heat.
- Get the Oil Hot: Grab a large skillet and pour in your safflower oil. Heat it over medium-high heat until it looks nice and shimmery. This is how you’ll get that perfect crispy texture.
- Time to Fold: Lay out a warm tortilla. Spoon a generous portion of your delicious potato mixture onto one half of the tortilla. Then, carefully fold the tortilla in half to create that classic taco shape.
- Fry to Golden Perfection: Gently place your folded tacos into the hot oil. Be careful not to overcrowd the skillet; you might need to do this in batches. Let them fry for about 2-3 minutes on each side, or until they’re beautifully golden brown and wonderfully crispy. Use a slotted spoon or tongs to carefully remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the rest of your tacos.
- Garnish and Devour: And now, the best part! Serve your crispy potato tacos immediately while they’re still warm and extra crunchy. Top them generously with that shredded cheddar cheese (it’ll melt right into the hot taco – yum!), a sprinkle of fresh cilantro, and that minced red onion for a pop of flavor and color. Enjoy every single bite!
Substitutions & Additions
Feeling adventurous? You can totally play around with this recipe! Here are a few ideas:
- Potato Power: While Yukon Golds are my go-to, you could also try using Russet potatoes. Just be aware they might mash up a bit softer.
- Spice It Up: If you love a kick, feel free to add a pinch more cayenne pepper, or even a dash of your favorite hot sauce to the potato mixture.
- Cheesy Dream: Swap out the cheddar for Monterey Jack, Pepper Jack for extra heat, or a Mexican cheese blend.
- Fresh Veggie Fun: Add some finely diced jalapeño to the filling for extra heat, or mix in some corn kernels for a touch of sweetness and texture.
- Herbs and Spices: Don’t be afraid to experiment with other spices like smoked paprika for a deeper flavor, or a pinch of chili powder.
Tips for Success
A few little tricks to make these tacos absolutely perfect:
- Don’t Over-Mash: The key to a good texture is to not mash the potatoes too much. You want some chunks left!
- Proper Oil Temperature: Make sure your oil is hot enough before you add the tacos. If it’s not hot enough, they’ll absorb too much oil and won’t get crispy. If it’s too hot, they’ll burn before they cook through. Aim for that shimmering stage.
- Don’t Crowd the Pan: Frying in batches ensures each taco gets maximum exposure to the hot oil for optimal crispiness.
- Prep Ahead: You can make the potato filling a day in advance and store it in the refrigerator. Just bring it to room temperature slightly before assembling and frying your tacos.
How to Store It
These tacos are truly best enjoyed fresh off the skillet. However, if you happen to have any leftovers (which is rare in my house!), you can store the unfried potato filling in an airtight container in the refrigerator for up to 3 days. Reheat gently before assembling and frying. Cooked tacos are best eaten immediately, as they tend to lose their crispiness when stored.
FAQs
Got questions? I’ve got answers!
Q: Can I make these tacos ahead of time?
A: You can prepare the potato filling ahead of time and store it in the fridge. However, for the best crispy texture, it’s recommended to fry the tacos just before serving.
Q: Can I bake these instead of frying?
A: While they won’t be as crispy as fried, you could try baking them. Place the assembled tacos on a baking sheet and bake at around 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden brown. You might want to brush them lightly with oil before baking.
Q: What can I use instead of safflower oil?
A: Any neutral-flavored oil with a high smoke point will work, such as canola oil, vegetable oil, or even peanut oil.
Crispy Potato Tacos
Equipment
- Medium saucepan
- bowl
- Fork
- Paper towel
- Microwave
- Skillet Large
- Slotted spoon
- Tongs
- Plate Lined with paper towels
Ingredients
For the Potato Filling
- 1 pound Yukon Gold Potatoes peeled and diced into ½-inch cubes
- 2.5 teaspoons fine sea salt divided
- 0.5 cup sour cream
- 0.5 teaspoon onion powder
- 0.5 teaspoon sweet Hungarian paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon garlic powder
- 0.25 teaspoon freshly ground black pepper
- 0.125 teaspoon ground cayenne pepper optional
For Assembly and Frying
- 12 count 6-inch corn tortillas
- 0.5 cup safflower oil for frying
- 4 ounces shredded extra-sharp cheddar cheese
- 0.5 cup chopped fresh cilantro
- 1 small red onion minced
Instructions
- Peel and dice Yukon Gold potatoes into ½-inch cubes.
- Place diced potatoes in a medium saucepan, cover with cold water, and add 1 ½ teaspoons of sea salt. Boil for 8-10 minutes, or until fork-tender. Drain well.
- In a bowl, combine drained potatoes with sour cream, onion powder, paprika, cumin, garlic powder, black pepper, cayenne pepper, and the remaining 1 teaspoon of sea salt. Gently mash with a fork until mostly broken down but still textured.
- Warm tortillas by wrapping in a slightly damp paper towel and microwaving for 30 seconds, or warming on a dry skillet.
- Heat safflower oil in a large skillet over medium-high heat until shimmering.
- Spoon potato mixture onto one half of a warm tortilla and fold in half.
- Carefully place folded tacos into hot oil (in batches, if necessary) and fry for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
- Serve immediately, topped with shredded cheddar cheese, cilantro, and minced red onion.