Crispy Potato Tacos



If there is any food that can get you to overeat it's these crispy potato tacos. And I don't mean over eat like you had one too many slices of pizza, or you ate an entire bag of chips during an episode of Downton. I'm talking about I just ate 7 tacos in one sitting and I'm thinking of a way to sneak another one after Emma's bath kind of overeating.

And for reals, it's completely acceptable with these tacos. They're crispy (not greasy... yuck!) filled with cheesy potatoes and topped with all kinds of healthy things like sour cream and more cheese!! (Note: Also topped with actual healthy stuff like lettuce, tomatoes and this homemade salsa.) You will LOVE these tacos, promise- you can send thank you notes, gifts, money, or extra tacos to my house!

 

 

Crispy Potato Tacos

serves 8

 

Ingredients

 

16 corn tortillas

3 large russet potatoes

1 cup shredded monterey jack cheese

1/2 cup canned green chiles, drained and chopped

Salt

Pepper

Vegetable Oil

 

For Garnish

Sour Cream or Crema Fresca

Queso Fresco

Lettuce

Tomatoes

Homemade Salsa

Pickled jalapenos

 

Instructions

 

1. Lay tortillas onto paper towels on your counter for about 30 minutes. This allows them to dry a bit, so that they won't soak up a bunch of the oil. (refer to 'yuck' above)

 

2. Meanwhile, scrub potatoes clean, and peel. (why scrub them if you're going to peel them you ask? Because you don't want dirt or worm slime to get onto your potatoes when you cut through that dirty skin...duh!) Cut potatoes into quarters. Put them into a large pot, add water to cover and 1 teaspoon of salt to the water. Boil until they are tender, (like masked potato tender).

 

3. Drain potatoes and transfer to a large bowl. Using a potato masher, mash potatoes and add shredded cheese, chiles and salt and pepper to taste.

 

4. Over medium-low heat, heat a medium sized skillet (this one will be to warm and slightly soften the tortillas.) In a large cast iron skillet or other heavy bottomed pan heat 1 cup vegetable oil. (When you put in a little bit of the potato mix and it starts to sizzle and fry up, you'll know it's ready.)

 

5. Working in batches, heat tortillas in skillet for for about 1 minute. You want the tortillas to be pliable, but not hard and crunchy. (They should fold without cracking or breaking.) Working one at a time, take each heated tortilla and spoon some of the potato mixture onto one half of the tortilla and fold the other side onto the potato, creating the folded taco shape. Gently press the tortilla together with your hands (Not too hard!)

 

6. Again, working in batches fry tacos in oil until they are golden brown and crispy. (Add additional oil if necessary, always allowing the oil to get back up to frying temperature by testing per above.) Fry about 2-3 minutes per side. Drain on a paper towel. Garnish and serve hot. Potato mixture will keep in the fridge for 3 days in a covered container. You can also freeze the leftover potatoes.