I had never heard of potato tacos until last week when someone mentioned them on the Twitter. Immediately intrigued, I Googled and got the basic gist – tacos made with fried chunks of potatoes. Instead of reading an actual recipe, I decided to wing it instead.
I made these tacos 3 times in 3 days. They are that good.
Not to mention they are ready in under 30 minutes, and are a relatively healthy vegetarian dinner/lunch option, as long as one overlooks the whole ‘carb on carb’ thing. As you should. Crispy pan-fried potatoes dusted with spices, wrapped up in a tortilla with whatever else you like on a taco? Yes, please.
2 large potatoes (2 large potatoes will feed 2-3 people, so adjust the recipe accordingly)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon chili powder
1/2 teaspoon each of ground cumin, oregano, onion powder, and garlic powder
Favorite taco toppings
Scrub the potatoes until clean. Life’s too short to peel potatoes, so just chop them into a small 1/2 inch dice.
Heat the olive oil and butter in a large frying pan over low heat. When butter is melted, add the chopped potatoes. Season with salt and pepper, add the spices. Stir to coat the potatoes with the spices. Cover the frying pan with a lid or a piece of aluminum foil. Cook the potatoes over low heat, stirring every 5 minutes or so, until cooked through, 20-25 minutes. During the last few minutes of cooking, remove the lid and crank the heat to medium-high to brown the potatoes and make them crispy.
To assemble, heat a tortilla, plop some potatoes on it, and add your favorite taco toppings. Roll it up and devour.
Note – there is a high probability that these would be fan-freaking-tastic for breakfast with a fried egg in there with the potatoes. Just sayin’.