Crispy potato tacos bring a delightful twist to traditional taco night. These little pockets of joy are perfect for any meal, offering a crunchy exterior that gives way to soft, flavorful potato filling. They’re not only simple to prepare but also versatile and satisfying.
Why We Love This Crispy Potato Tacos Recipe
You’ll instantly fall in love with these crispy potato tacos because they deliver the perfect combination of textures and flavors. The crispy shell, paired with the creamy, well-seasoned potato filling, makes each bite a delicious experience. They’re ideal for a cozy dinner at home, a festive gathering, or even a quick snack. Plus, whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward enough for anyone to tackle. The love for these tacos goes beyond taste; they are also a comforting dish that brings back memories of home-cooked meals, making them a delightful comfort food choice.
Ingredients about Crispy Potato Tacos
Here’s what you’ll need to whip up these tasty tacos:
List of Ingredients with Measurements
- 4 medium potatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt to taste
- Corn tortillas
- Vegetable oil for frying
How to Make Crispy Potato Tacos Directions
Making crispy potato tacos is a fun and rewarding experience. Follow these simple steps to create your own delicious batch:
- Boil the Potatoes: Start by placing the medium potatoes in a large pot filled with salted water. Bring to a boil, and let them cook for about 15 to 20 minutes or until they’re tender. You can check if they are done by piercing them with a fork. Once ready, drain the potatoes and set them aside to cool slightly.
- Peel and Mash: Once the boiled potatoes have cooled enough to handle, peel off the skins. In a mixing bowl, mash the potatoes with a fork or a potato masher until you achieve a smooth texture, ensuring you leave some chunks for added delight. The texture plays a crucial role in the mouthfeel of the tacos.
- Prepare the Filling: In a frying pan, heat the olive oil over medium heat. Once hot, add in the mashed potatoes along with the cumin and salt. Stir well to combine everything, allowing the mixture to heat through. This will bring out the flavors of the cumin and make your filling even more delicious.
- Warm the Tortillas: To prevent your corn tortillas from cracking when you roll them, it’s important to warm them first. Heat a dry skillet over medium heat and place each tortilla in for a few seconds on each side until they are pliable and warm. This step is key to achieving that crispy exterior once they’re fried.
- Assemble the Taquitos: Now comes the fun part! Spoon a generous amount of the potato mixture onto the center of each tortilla. Carefully roll them up tightly, making sure the filling is enclosed. You can secure them with a toothpick if needed, but they usually hold together well.
- Fry the Taquitos: In a deep frying pan, heat enough vegetable oil to submerge the taquitos partially. Once hot (you can test it with a small piece of the tortilla), add the taquitos seam-side down. Fry them for about 4 to 5 minutes, turning occasionally, until they turn a beautiful golden brown. This is where they get their crispy texture!
- Drain and Serve: After frying, transfer the crispy potato tacos to a plate lined with paper towels to absorb excess oil. Serve them warm, and enjoy the delightful crunch!
How to Serve Crispy Potato Tacos
Serving crispy potato tacos can be as creative as you want it to be. They are perfect on their own or can be paired with various toppings to enhance the flavors. Consider offering some fresh salsa, guacamole, or sour cream on the side for dipping. You could also add fresh cilantro or diced onions on top for a burst of freshness. Another great idea is to serve them with a side of black beans or a simple salad that complements the flavors of the tacos. The versatility of these tacos means you can easily customize them to your family’s taste.
Expert Tips: Crispy Potato Tacos
To perfect your crispy potato tacos, keep these expert tips in mind:
- Choose the Right Potatoes: For these tacos, starchy potatoes like Russets work best as they mash up nicely and create a smooth filling.
- Season Generously: Don’t shy away from seasoning your potato filling. Taste the mixture before assembling your tacos and adjust the salt or cumin to your liking.
- Keep It Hot: Ensure your oil is hot enough before adding the taquitos to fry. If the oil isn’t hot, the tacos will absorb too much oil and become greasy rather than crispy.
- Make Ahead: You can prepare the potato filling in advance and store it in the fridge. It makes assembly quick and easy when you’re ready to cook.
- Try Different Fillings: Feel free to experiment by adding other spices, veggies, or herbs to your potato filling, such as garlic powder, onion, or even cheese for an extra creamy taste.
How to Store Crispy Potato Tacos
If you’ve made a large batch of crispy potato tacos and have leftovers, you can store them conveniently. Allow the cooked tacos to cool completely before placing them in an airtight container. They can be kept in the refrigerator for up to 3 days. When you’re ready to enjoy them again, heat them in an oven at 375°F for about 10 minutes to bring back their crispiness. Avoid microwaving them, as this can make the tacos soggy.
Variation of Crispy Potato Tacos
There are many delightful variations you can try to switch things up with crispy potato tacos:
- Spicy Kick: Add some diced jalapeños or hot sauce to your potato filling for a spicy twist.
- Cheesy Delight: Mix in shredded cheese with the mashed potatoes before rolling them up for a cheesy experience.
- Veggie Mix: Incorporate chopped bell peppers, corn, or carrots into the mashed filling to give it more texture and flavor.
- Garden Fresh: Top your tacos with fresh pico de gallo or a zesty coleslaw for an extra layer of crunch and brightness.
- Herby Infusion: Add fresh herbs like cilantro or green onions into the potato blend for a fresh burst of flavor.
FAQ
What are crispy potato tacos made of?
Crispy potato tacos are primarily made of medium potatoes, olive oil, cumin, corn tortillas, and vegetable oil for frying. They feature a delicious blend of mashed potatoes seasoned to perfection.
Can I make crispy potato tacos ahead of time?
Yes, you can prepare the potato filling in advance and store it in the refrigerator. Assemble and fry the tacos when you’re ready to serve.
How do I ensure my crispy potato tacos stay crispy after cooking?
To keep your tacos crispy, avoid too much moisture in the filling, and ensure your oil is at the right temperature when frying. Store leftovers in a way that allows them to remain crispy, and reheat in the oven before serving.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes can be a delicious swap for regular potatoes, providing a slightly different flavor and sweetness to your tacos.
What can I serve with crispy potato tacos?
These tacos pair wonderfully with fresh salsa, guacamole, sour cream, or a simple side salad. You can also add some black beans for a more complete meal.
Embrace the joy of cooking these crispy potato tacos, and let them bring warmth and comfort to your kitchen!
Crispy Potato Tacos
Ingredients
For the Filling
- 4 medium medium potatoes Starchy potatoes like Russets work best.
- 1 tablespoon olive oil Used for sautéing the filling.
- 1 teaspoon cumin Brings flavor to the potato filling.
- to taste salt Season generously.
For Frying
- corn tortillas Warm them before filling.
- vegetable oil For frying the taquitos.
Instructions
Preparation
- Start by placing the medium potatoes in a large pot filled with salted water. Bring to a boil, and let them cook for about 15 to 20 minutes or until they’re tender.
- Once the potatoes are done, drain them and set aside to cool slightly.
- Peel off the skins of the boiled potatoes. In a mixing bowl, mash the potatoes with a fork or a potato masher until you achieve a smooth texture.
- In a frying pan, heat the olive oil over medium heat. Add the mashed potatoes along with cumin and salt. Stir well to combine, allowing the mixture to heat through.
- Warm the corn tortillas in a dry skillet over medium heat for a few seconds on each side until pliable.
Assembly & Cooking
- Spoon a generous amount of the potato mixture onto the center of each tortilla and roll them up tightly.
- In a deep frying pan, heat enough vegetable oil to partially submerge the taquitos. Once hot, add the taquitos seam-side down.
- Fry them for about 4 to 5 minutes, turning occasionally, until golden brown.
- Transfer the crispy potato tacos to a plate lined with paper towels to absorb excess oil and serve warm.
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