Crispy Potato Tacos (Tacos de Papa)

🥄 Ingredients

• 2 pounds russet potatoes, (peeled and cut into 1-inch chunks)
• 2 tablespoons unsalted butter
• 2 cloves garlic, (minced)
• 1 ½ teaspoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon fine salt, (plus more as needed)
• ½ cup vegetable oil
• warm corn tortillas, (as needed)
• shredded lettuce or thinly shredded cabbage
• cotija cheese or queso fresco
• sour cream or Mexican crema
• chopped cilantro
• your favorite salsa or hot sauce

👨‍🍳 Instructions

1. 1

   Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the potatoes and boil for 20 to 25 minutes, or until they are fork tender. Drain the potatoes and transfer them to a large bowl.

2. 2

   Melt the butter in the pot used for cooking the potatoes over medium-high heat. Add the garlic and cook for 30 seconds, or until fragrant.

3. 3

   Add the potatoes, cumin, chili powder, and salt and mash the potatoes until they are creamy and smooth. Taste and season with more salt as needed. Set aside.

4. 4

   In a large skillet, heat the oil over medium-high heat.

5. 5

   Spread about ¼ cup of the mashed potatoes on one side of the tortillas and fold them to create tacos.

6. 6

   Fry each taco for about 2 minutes per side, or until the tortillas are golden and crispy, flipping the taco carefully with a small spatula.

7. 7

   Place the tacos on a plate or baking sheet covered with paper towels to soak up any excess oil. Continue frying the tacos in batches until complete.

8. 8

   Stuff or top the tacos with shredded lettuce, cotija cheese, Mexican crema, and your favorite hot sauce.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.