crispy potato tacos

These vegan Crispy Potato Tacos are an easy dinner recipe that your whole family will love and I swear, they're better than Taco Bell! The best part is that the diced potatoes are seasoned with pantry spices and baked on a sheet pan which gives you perfectly crisp potatoes ready to stuff in a flour tortilla and top with your family's favorite taco night toppings!

Vegan Potato Tacos

baby yellow potatoes,

olive oil

cumin

chili powder

oregano

garlic powder

Kosher salt

cracked pepper

street taco flour tortillas

Avocado Cream Sauce

cilantro

red onion

Cotija or queso fresco

Heat oven to 425 degrees. Add diced potatoes to a large sheet pan and drizzle with oil.

Sprinkle with cumin, chili powder, oregano, garlic powder, and a couple large pinches of salt and pepper. Toss to coat the potatoes evenly.

Roast for 20 minutes, then flip and roast for another 5-10 minutes or until potatoes are fork-tender. 

Broil potatoes on high for 1-2 minutes or until the taters are crispy on the outside.

Serve roasted potatoes in fluffy flour tortillas with all your favorite taco toppings. We like fresh chopped cilantro, Creamy Avocado Sauce, and crumbled Cotija cheese best!

Hi Kylie! I've made this recipe twice now and we all love it, even the picky ones! It has made its way onto the regular rotation. So easy, filling, and delicious. I've never had the Taco Bell version, but I bet these are better. Thank you!

Crispy potato tacos, known in Spanish as “Taquitos Dorados de Papa”, is one of the most popular dishes that are loved by young and old.

Crispy Potato Tacos

Medium size red potatoes (About 18 oz.*)

Salt and pepper

Vegetable oil, more if needed (to fry the tacos)

Corn tortillas

onion

tomato

cilantro (finely chopped)

Serrano peppers (diced)

lime juice

Salt

Cabbage (finely shredded)

Cotija cheese

Optional toppings:

Avocado (optional)

· ½ cup of Mexican cream

· Red salsa

Place whole potatoes in a medium-size saucepan and cover with cold water. DO NOT peel or cut the potatoes. We don’t want the potatoes to absorb too much water because then that water will be released in the form of bubbles during the frying process and the oil will splatter. Turn heat to medium-high and cook until tender (about 20 to 25 minutes). Drain potatoes and move to a bowl. Wait until they’re cool enough to handle and discard their skins.

Season potatoes with salt and pepper, and mash until you have a smooth paste. It won’t look exactly like a puree, but more like a potato paste. Set aside.

Heat about ½ cup of oil in a large skillet over medium-high heat. Adding the rest of the oil as needed.

While you are waiting for the oil to heat, slightly warm the tortillas one by one in a hot griddle, in order to make them more pliable. Cover them with a kitchen napkin.

Now, add about 2 tablespoons of the mashed potatoes over half of each tortilla and fold. Secure the sides of the tortilla with two toothpicks. Sometimes, I don’t use the toothpicks, but that requires some skill of firmly pressing down the edges while frying; if this is your first time making them, and to be on the safe side, use the toothpicks.

Place the folded taco into the hot oil, and cook for about one and half minutes per side, until golden brown and crispy. Since you will be working in batches to make your potato tacos, have a large plate ready and covered with paper towels to absorb the excess oil. Repeat the process until you finish cooking all the tacos.

Mix the salsa ingredients in a medium-size bowl and season with salt. Set aside. You can have all the ingredients ready a day in advance and just combine before serving.

To serve, remove the toothpicks (very carefully to avoid breaking the tortillas) and garnish with the shredded cabbage, cotija cheese, and Pico de Gallo salsa. Avocado and cream are also added as toppings.

TO MAKE THE SALSA FOR YOUR POTATO TACOS:

These crispy potato tacos are topped with shredded cheese, lettuce, and a spicy chipotle sauce for an easy dinner that is packed with flavor.

russet potatoes,

cornstarch

smoked paprika

onion powder

salt

flour tortillas

mayonnaise

chipotle chili adobo sauce, chopped finely

Line a baking sheet with parchment paper and set it aside.

In a large bowl, toss the potatoes with the cornstarch and spices until the potatoes are evenly coated.

Spread the potatoes on the prepared baking sheet in a single layer.

Drizzle with olive oil and toss to coat the potatoes evenly.

Bake for 15 minutes, then flip the potatoes and continue to bake for 10-15 minutes until the potatoes are crispy.

While the potatoes are cooking, whisk together the mayonnaise, chipotle chilis, and lime juice.

Fill each tortilla with potatoes then top with cheese, lettuce, and chipotle sauce.

I love potatoes but never had them in a taco before. I'm excited to try these!

Whenever my husband drags me to Taco Bell, I always order one of the potato tacos since it's one of just a few things I like there. This homemade version is SO much better!!

So impressed with how delicious and flavorful these potato tacos were, without any meat. YUM!

Delicious tacos! What a great idea. I wouldn't never thought to throw potatoes into my tortilla but these were fantastic.

I made these tacos for dinner last night and they were delicious! My husband and kids loved them too!

I would have never thought to turn potatoes into tacos, but I had a few russets that needed to be used up, and my daughter suggested this recipe. Such a tasty twist our usual taco night!

Surprised me all the comments saying they never thought to throw potatoes in a taco but then I remembered that I'm from So Cal and Mexican food is the absolute BEST here and we get all the varieties. My son grew up eating Potato Tacos and they're his fav so I wasn't sure what he'd think of this recipe but he LOVED IT! Lol Ate 6 and told me to leave it all out so he could finish it later! Very yummy recipe for sure!! ;)

This is the best recipe I've seen for potato tacos! Definitely trying this tonight. Thanks (-:

https://www.youtube.com/watch?v=MIGoz3GZcBQ

These delicious crispy potato tacos are ready in under 25 minutes, and make the perfect flavor-packed Mexican side dish. Served here with a creamy jalapeno dip and pickled red onions.

Crispy Potato Tacos Recipe

mini tortilla wraps

white potatoes

tbsp oil

paprika

tsp cumin

tsp black pepper

cayenne chili pepper

sour cream

cheddar cheese

garlic cloves,

fresh, chopped cilantro

Dice your potatos into cubes and add them...

Dice your potatos into cubes and add them to a saucepan. Add just enough water to cover the potatoes, then bring to a boil and cook until the potatoes are tender (10-15 minutes).

Drain the potatoes and add them to a...

Drain the potatoes and add them to a large mixing bowl.

Add the minced garlic, chopped cilantro, sour cream,...

Add the minced garlic, chopped cilantro, sour cream, seasonings, and cheese, and mix/mash the ingredients until fully combined.

Spread the potato filling over your tacos, and...

Spread the potato filling over your tacos, and then fry the tacos for 1-2 minutes on each side until crispy.

Serve with pickled red onions and a creamy...

Serve with pickled red onions and a creamy jalapeno dressing.

These beauties are crisp outside, creamy inside, and full of bold flavors. They&#x27;re a real favorite around here, especially when paired with simple black bean soup. Here&#x27;s how to make them great.

Crispy Potato Tacos (Tacos de Papa)

(454 grams) Yukon gold potatoes

fine sea salt (divided)

(120 grams) sour cream

sweet Hungarian paprika

black pepper

cayenne pepper

corn tortillas

(120 ml) safflower oil, for frying

Peel the potatoes and cut into roughly 1-inch cubes. Place in a small pot with cold water to cover and two teaspoons of the salt.

Bring to a boil, then simmer for about 10 minutes, until tender.

Drain and return to pot.

In a small bowl, stir together the sour cream, remaining 1/2 teaspoon salt, onion powder, paprika, cumin, garlic powder, black pepper, and cayenne.

Add mixture to potatoes and mash until smooth.

One by one, heat the tortillas on both sides in a dry 12-inch frying pan.

Spread a generous two tablespoons of potato into each tortilla and gently fold to form a taco.

When all tacos are assembled, heat the oil in the same frying pan until thin and shimmering.

Working three to four tacos at a time, fry on one side until crisp, about 90 seconds, then flip and repeat. Drain on paper towels and sprinkle with a little additional salt if you like.

Top 5 crispy potato tacos recipes from across the web

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Vegan Potato Tacos

Crispy Potato Tacos

Crispy Potato Tacos

Crispy Potato Tacos Recipe

Crispy Potato Tacos (Tacos de Papa)

Top 5 crispy potato tacos recipes from across the web

The most viewed crispy potato tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Potato Tacos

Crispy Potato Tacos

Crispy Potato Tacos

Crispy Potato Tacos Recipe

Crispy Potato Tacos (Tacos de Papa)

The most viewed crispy potato tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine