Crispy Potato Tacos
Crispy baked potato tacos made with mashed Yukon Gold potatoes, seasoned sour cream, and shredded Monterey cheese.
Equipment
- Baking Sheet
- Large Pot
- Mixing Bowl
- Oven
Ingredients
Ingredients
- extra virgin olive oil or cooking spray for greasing pan
- 1 poundYukon gold potatoes ~4 potatoes
- 1/2 cupsour cream full fat or reduced-fat
- 1 teaspoonkosher salt + more for cooking potatoes
- 1/2 teaspoononion powder
- 1/2 teaspoonpaprika
- 1/2 teaspoonground cumin
- 1/2 teaspoongarlic powder
- 1/2 cupshredded Monterey cheese
- 12 6-inchcorn tortillas
Instructions
Instructions
- Preheat the oven to 450°F (230°C). Lightly grease a baking sheet with extra virgin olive oil or cooking spray.
- Wash the potatoes. Place the whole potatoes in a large pot and add enough cold water to cover them. Add kosher salt to the cooking water (to season). Bring to a boil over high heat, then reduce heat to medium and simmer until a fork slides into the potatoes easily (potatoes are fork-tender). Drain and let cool until you can handle them.
- Remove and discard the skins from the potatoes. Place the potato flesh in a large mixing bowl and mash until smooth.
- Add 1/2 cup sour cream, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, and 1/2 teaspoon garlic powder to the mashed potatoes. Fold and mix until the potatoes are creamy and the seasonings are evenly distributed.
- Arrange the 12 corn tortillas on the prepared baking sheet. Divide the potato mixture among the tortillas, spreading it over half of each tortilla (about 2 tablespoons per tortilla). Divide the 1/2 cup shredded Monterey cheese evenly among the tortillas and sprinkle the cheese on top of the potato mixture. Fold each tortilla over to enclose the filling and place seam-side down on the baking sheet.
- Lightly spray or brush the folded tortillas with cooking spray or a little olive oil.
- Bake in the preheated oven for 10 minutes. Carefully flip each taco and bake for an additional 5–8 minutes, or until the tortillas are golden brown and crispy.
- Remove from the oven and serve immediately.
Notes
Notes
Storage:
Potato Tacos are best served immediately after preparation. If you have leftovers, let them cool, transfer to an airtight container, and store in the refrigerator for up to 4 days. To reheat, place the tacos on a baking sheet and bake at 400 degrees F for 5-8 minutes, or until warmed through.
Spicy Potato Tacos:
Add up to ½ teaspoon of cayenne pepper to the potato filling.
Fry the Potato Tacos:
Heat 1 tablespoon of canola oil in a frying pan over medium-high heat until it shimmers. Add the assembled tacos in a single layer and fry on each side until crisp, about 1-2 minutes per side. Drain on paper towels and then serve.
Speed it Up
: Instead of boiling or steaming whole potatoes, feel free to boil cubed potatoes, just as you would when making mashed potatoes. Peel and cube potatoes, place them in a stock pan, cover with cold water, boil until tender, and then drain. Proceed with the recipe as directed.
Want to Pressure Cook Potatoes?
You can steam the potatoes in an electric pressure cooker. Pour 2 cups of cold water into the inner pot. Place a trivet inside the inner pot, and place pierced potatoes on the trivet. Pressure cook on high for 12 minutes with a natural pressure release of 10 minutes. Let potatoes cool until able to handle.
Air Fryer Potato Tacos:
Prepare the filling and assemble the potato tacos as recipe directs. Spray the tortillas with cooking spray and air-fry at 400 degrees F for 5 minutes, flip and continue to air-fry for 2-3 minutes, or until golden.
Each serving is based on 2 tacos.
Storage:
Potato Tacos are best served immediately after preparation. If you have leftovers, let them cool, transfer to an airtight container, and store in the refrigerator for up to 4 days. To reheat, place the tacos on a baking sheet and bake at 400 degrees F for 5-8 minutes, or until warmed through.
Spicy Potato Tacos:
Add up to ½ teaspoon of cayenne pepper to the potato filling.
Fry the Potato Tacos:
Heat 1 tablespoon of canola oil in a frying pan over medium-high heat until it shimmers. Add the assembled tacos in a single layer and fry on each side until crisp, about 1-2 minutes per side. Drain on paper towels and then serve.
Speed it Up
: Instead of boiling or steaming whole potatoes, feel free to boil cubed potatoes, just as you would when making mashed potatoes. Peel and cube potatoes, place them in a stock pan, cover with cold water, boil until tender, and then drain. Proceed with the recipe as directed.
Want to Pressure Cook Potatoes?
You can steam the potatoes in an electric pressure cooker. Pour 2 cups of cold water into the inner pot. Place a trivet inside the inner pot, and place pierced potatoes on the trivet. Pressure cook on high for 12 minutes with a natural pressure release of 10 minutes. Let potatoes cool until able to handle.
Air Fryer Potato Tacos:
Prepare the filling and assemble the potato tacos as recipe directs. Spray the tortillas with cooking spray and air-fry at 400 degrees F for 5 minutes, flip and continue to air-fry for 2-3 minutes, or until golden.
Each serving is based on 2 tacos.