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Crispy Potato Tacos Close-up of crispy potato tacos filled with mashed potatoes and topped with red onion, cilantro, and crumbled cheese, arranged on parchment paper.

Golden Crispy Potato Tacos

Crunchy on the outside with a velvety, seasoned potato center, these tacos are pure comfort wrapped in a warm tortilla.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.3 lb Yukon Gold potatoes peeled and cut into large chunks
  • 3 teaspoon fine sea salt divided for boiling and seasoning
  • ⅔ cup sour cream full-fat for a creamy texture
  • ⅔ teaspoon onion powder adds savory depth
  • ⅔ teaspoon sweet paprika mild and aromatic
  • ⅔ teaspoon ground cumin warm and earthy
  • ⅓ teaspoon garlic powder evenly dispersed flavor
  • ⅓ teaspoon freshly ground black pepper for gentle heat
  • ¼ teaspoon cayenne pepper adjusted slightly for warmth
  • 16 small corn tortillas 6-inch size, flexible and sturdy
  • ⅔ cup neutral frying oil high smoke point, such as safflower or canola
  • 5 oz extra-sharp cheddar cheese coarsely shredded
  • ⅔ cup fresh cilantro roughly chopped
  • ⅔ small red onion finely minced for bite

Method
 

  1. Place the peeled potato chunks into a saucepan, cover with cold water, and season the water with most of the salt. prep
  2. Bring the pot to a rolling boil, then reduce heat and cook until the potatoes are easily pierced with a fork. prep
  3. Drain the potatoes thoroughly and return them to the warm pot. prep
  4. In a separate bowl, blend the sour cream with the remaining salt and all dried spices until smooth. mix
  5. Spoon the seasoned sour cream into the potatoes and mash until creamy and lump-free. mix
  6. Warm each tortilla briefly in a dry skillet, flipping once to soften and enhance flavor. prep
  7. Spread a generous scoop of potato filling across each tortilla and fold gently into a taco shape. assemble
  8. Once assembled, pour the oil into the skillet and heat until glossy and hot. prep
  9. Fry the tacos in small batches, cooking each side until crisp and golden, then transfer to paper towels to drain. bake
  10. Finish by topping each taco with shredded cheese, cilantro, and red onion, either inside or on top. finish

Nutrition

Serving: 220gCalories: 580kcalCarbohydrates: 78gProtein: 15gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 920mgPotassium: 780mgFiber: 6gSugar: 4gVitamin A: 420IUVitamin C: 18mgCalcium: 210mgIron: 2.4mg

Notes

Caption-style recipe notes (MSI + emotional recall).

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