Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Boil the potatoes
Peel the potatoes and cut them into 1-inch chunks. Drop them into a big pot of boiling water and cook 20 to 25 minutes, until fork tender. Drain and set aside in a large bowl.
- 2
Make the filling
In the same pot, melt the butter over medium-high heat. Add the minced garlic and cook about 30 seconds, just until it smells amazing. Add the potatoes back in with the cumin, chili powder, and salt, and mash until creamy and smooth. Taste it — add more salt if it needs it.
- 3
Build the tacos
Warm your corn tortillas first so they don't crack on you. Spread about 1/4 cup of the mashed potato filling on one side of each tortilla, fold it over, and press down gently so it stays closed.
- 4
Fry them golden
Heat the oil in a large skillet over medium-high heat. Fry each taco about 2 minutes per side, flipping carefully with a small spatula, until the tortilla is golden and crispy. Work in batches — don't crowd the pan.
- 5
Drain and load them up
Move the tacos to a paper towel-lined plate to catch the extra oil. Then pry each one open a little and stuff with shredded cabbage, cotija, a drizzle of crema, and your favorite salsa or hot sauce. Keep finished tacos warm on a sheet pan in a 200°F oven while you fry the rest.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Crispy Tacos de Papa (Golden Potato Tacos)
Created by: TacoEveryDay
Ingredients
- 2 lb russet potatoes
- 2 tbsp unsalted butter
- 2 garlic cloves
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 12 corn tortillas
- cabbage
- cotija cheese
- Mexican crema
Instructions
- Boil the potatoesPeel the potatoes and cut them into 1-inch chunks. Drop them into a big pot of boiling water and cook 20 to 25 minutes, until fork tender. Drain and set aside in a large bowl.
- Make the fillingIn the same pot, melt the butter over medium-high heat. Add the minced garlic and cook about 30 seconds, just until it smells amazing. Add the potatoes back in with the cumin, chili powder, and salt, and mash until creamy and smooth. Taste it — add more salt if it needs it.
- Build the tacosWarm your corn tortillas first so they don't crack on you. Spread about 1/4 cup of the mashed potato filling on one side of each tortilla, fold it over, and press down gently so it stays closed.
- Fry them goldenHeat the oil in a large skillet over medium-high heat. Fry each taco about 2 minutes per side, flipping carefully with a small spatula, until the tortilla is golden and crispy. Work in batches — don't crowd the pan.
- Drain and load them upMove the tacos to a paper towel-lined plate to catch the extra oil. Then pry each one open a little and stuff with shredded cabbage, cotija, a drizzle of crema, and your favorite salsa or hot sauce. Keep finished tacos warm on a sheet pan in a 200°F oven while you fry the rest.