CRISPY POTATO TACOS RECIPE

These Crispy Potato Tacos are an easy, budget-friendly meal packed with warm, seasoned potatoes tucked into crunchy corn tortillas. The potatoes are boiled until tender, then cooked in a skillet until golden and crispy. Add fresh toppings like avocado, salsa, lettuce, or jalapeños, and you’ve got a simple taco dinner that’s full of flavor!

Crispy Potato Tacos Recipe

Ingredients

• 2 large russet potatoes, peeled and cut into bite-sized pieces
• 2 teaspoons olive oil
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Corn tortillas, for serving
• Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, salsa, diced onion, sliced jalapeño, and fresh cilantro

Instructions

1. Boil the potatoes: Place the chopped potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook for about 15–20 minutes, or until the potatoes are tender enough to pierce easily with a fork.
2. Drain well: Once the potatoes are tender, drain them thoroughly and let them sit for a minute so excess moisture can evaporate.
3. Season the potatoes: Heat a large skillet over medium heat. Add the olive oil, cooked potatoes, cumin, paprika, garlic powder, salt, and black pepper. Gently toss everything together until the potatoes are evenly coated with the seasonings.
4. Make them crispy: Spread the potatoes into a single layer in the skillet. Cook for 3–5 minutes, without stirring too much, until the bottoms turn golden and crispy. Flip the potatoes and cook for another 3–5 minutes until crispy on the other side.
5. Build the tacos: Warm your corn tortillas, then fill each one with a generous spoonful of crispy potatoes. Finish with your favorite toppings, such as avocado, salsa, lettuce, tomatoes, onion, jalapeños, or cilantro.

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