Every day I learn new things about the wonderful world of food! Potato Tacos are my newest discovery! My vegetarian daughter challenged me to turn Taco Tuesday into Potato Taco Tuesday – just for her. Now, I have to admit, my first thought was potatoes… in a taco…? Really?
So I did a bit of research.
Tacos de Papa is a real thing! No, really! Stop laughing at me. IMPERFECT Kitchen, remember? I don’t know it all! I can honestly say, I’ve never had a potato taco in my whole life – and that’s a pretty long time! I love fish tacos, but potato tacos? Here is a picture I found at www.thekitchn.com. Doesn’t it look good?
After reading all the different recipes and variations online, I feel cheated! I need to have a potato taco! I need to MAKE a potato taco. But first, I needed a recipe! Here’s one that I love from Saveur Magazine! Crispy potatoes with a bit of cumin and homemade salsa. It’s a keeper and my daughter is happy!
Potato Tacos (Tacos De Papa)
These tacos are stuffed with cumin-spiced potatoes and fried until they’re crunchy.
Recipe from Saveur Magazine
- 1 tbsp. finely chopped cilantro
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. sugar
- 2 ripe tomatoes, cored
- 2 red jalapeños, stemmed
- 1 clove garlic, smashed, plus 2 cloves, minced
- 1 tbsp. unsalted butter
- 1 lb. russet potatoes, peeled
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper, plus more to taste
- 1 tsp. ground cumin
- 1⁄2 cup canola oil
- 18 corn tortillas
- Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving
Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2⁄3 cup water in a blender until smooth; set salsa aside.
Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.