Crispy Potato Tacos

I have yet to meet a taco I didn’t like. What is better than savory meats, fresh veggies, and CHESSE in its own little vessel you can eat? Can’t think of many things can you? I am ALWAYS looking for new ways to enjoy tacos. Recently I was at Aldi, my home away from home, and I saw these fabulous little potatoes called Boomer Gold, Creamer Potatoes. Had to have them….. It was then that I remembered a friend I used to work with whose Mom would send these awesome crispy potato tacos to work with him for us to share. I decided to make them and I even impressed myself. This is a recipe for Crispy Potato Tacos that will have you considering vegetarianism. They are THAT good.

Here is what you need:

• 1 Small Bag of Baby Potatoes, I used these Boomers, but any small potatoes will do of you can’t find these.
• 2 Ears of Corn, Cooked and kernels removed from the ears. Or 1 1/2 C of Frozen Corn
• 1 Medium Yellow Onion, Diced
• 2 T of Cumin
• 1 T of Sea Salt
• 1 T of Chili Powder
• 12 Corn Tortillas
• 1 C of Cheese, I used Cotija Cheese
• 6 Green Onions, Sliced Thin
• 1/2 C of Cilantro
• Salsa and Guacamole, I bought mine ready-made.
• Oil for cooking the potatoes and the tortillas.

The special potatoes I found at Aldi

Corn cut from the cob and a diced yellow onion.

Here is what you will need to do to prepare this recipe:

• Boil the potatoes until they are soft.
• While the potatoes boil, in a hot skillet, cook the onion until it is soft, then add the corn.
• When the potatoes are soft but not quite breaking apart, drain them well and add them to the pan with the onion and corn.
• Add the salt, cumin and chili powder and use a spatula to break up and smash the potatoes.
  

  

  
• Let the potatoes crisp on all sides by leaving them in the skillet on medium and turning occasionally so they don’t burn.
• When the potatoes reach your desired crispness level, remove the pan from the heat.
• Heat another skillet with a couple of tablespoons of oil and cook your tortillas until the are crispy.
• Assemble your Tacos. Guacamole, Potato mixture, salsa, green onions, cheese, cilantro.

These tacos are so good you won’t miss the meat. It is a great way to go meatless for Monday and a great quick dinner for any day of the week. They are special enough for parties and an affordable way to feed a crowd. I used the leftovers the next day for a hash to serve with some farm fresh eggs Mexicana!

I hope you enjoy this recipe as much as we did!

Ingredients

• 1 Small Bag of Baby Potatoes
• 2 Ears of Corn
• 1 Medium Yellow Onion
• 2 T of Cumin
• 1 T of Sea Salt
• 1 T of Chili Powder
• 12 Corn Tortillas
• 1 C of Cheese, I used Cotija Cheese
• 6 Green Onions, Sliced Thin
• 1/2 C of Cilantro
• Salsa and Guacamole
• Oil for cooking the potatoes and the tortillas.

Steps

• Boil the potatoes until they are soft.
• While the potatoes boil, in a hot skillet, cook the onion until it is soft, then add the corn.
• When the potatoes are soft but not quite breaking apart, drain them well and add them to the pan with the onion and corn.
• Add the salt, cumin and chili powder and use a spatula to break up and smash the potatoes.
• Let the potatoes crisp on all sides by leaving them in the skillet on medium and turning occasionally so they don’t burn.
• When the potatoes reach your desired crispness level, remove the pan from the heat.
• Heat another skillet with a couple of tablespoons of oil and cook your tortillas until the are crispy.
• Assemble your Tacos. Guacamole, Potato mixture, salsa, green onions, cheese, cilantro.

If you enjoyed this recipe, check out my recipe for Breakfast Bread