This Potato Taco Recipe is a deliciously satisfying twist on taco night, featuring crispy, seasoned potatoes tucked into warm tortillas. With simple ingredients and bold flavor, these tacos are perfect for all taco lovers!
Why This Recipe Works:
- Crispy, Flavorful Potatoes: Seasoned and roasted or pan-fried to perfection, the potatoes add hearty texture and bold flavor.
- Simple, Budget-Friendly Ingredients: Made with pantry staples, this recipe is affordable without sacrificing taste.
- Customizable Toppings: Easily topped with your favorite salsas, slaws, or sauces for endless flavor combos.
Most of the time, I love a good meat-filled taco, like my tri-tip tacos, leftover turkey tacos, or these delicious carnitas tacos, but these potato tacos are seriously so good I don’t miss the meat- and you won’t either!
What Do You Need For Potato Tacos?
Potatoes- I love to use russet potatoes; they cook well and stay nice and fluffy.
Tortillas- Corn tortillas are my go-to for a tasty crunchy shell, but if you want a soft taco, I love to use a flour tortilla.
Toppings- Sour Cream, Cheese, and Green Onion are my go-to, but a delicious salsa (like my roasted tomatillo salsa or this cilantro lime sauce), or even some crumbled baked bacon would be tasty!
How to Make Potato Tacos:
- Step 1: Skin and cube potatoes.
- Fry in olive oil in a large fry pan until all golden brown and cooked through.
- Step 2: Fry up tortillas.
- Top with sour cream, cheese, and green onion!
Frequently Asked Questions
Russets are convenient and cheap and make for a fluffy fried potato. Yukon Gold is also a delicious potato to use for tacos.
Yes! Adding other vegetables is a great way to create more volume and add extra flavor. Some great additions could include Bell Pepper, Green Chile, Onion, Jalapeno, or Corn!
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More Related Recipes
If you like this recipe, check out all my easy taco recipes, like delicious fajita tacos and breakfast tacos! Or check out my chile relleno burrito and this tasty bacon breakfast burrito.
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Potato Tacos Recipe
Ingredients
- 2 large russet potatoes rinsed
- 2 tbs olive oil
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 teaspoon garlic powder
- 8 Corn Tortillas
- Sour Cream optional
- Shredded Cheddar Cheese optional
- Green Onion for garnish
Instructions
- Rinse and peel the potatoes. Then dice potatoes into ½ inch cubes.2 large russet potatoes
- In a large fry pan, heat oil over medium heat. Add potatoes and all the seasoning. Stir potatoes so they are evenly covered in seasoning.2 tbs olive oil, 2 teaspoon salt, 2 teaspoon pepper, 2 teaspoon garlic powder
- Let potatoes cook for about 15 minutes or until they can be easily pierced with a fork. You will want to flip the potatoes every 3-4 minutes so they get a nice golden brown on all sides. I also recommend covering the pan with a lid to help speed up the cooking time.
- Once the potatoes are cooked, fry up your corn tortillas, chop your green onions, and build your tacos.8 Corn Tortillas, Sour Cream, Green Onion, Shredded Cheddar Cheese
Notes
- Add as much or as little seasoning as you like.
- Sauté other vegetables to add more variety and flavor.
- Store all leftovers in the refrigerator for up to 4 days.
V. simonton says
I added a little sauted onion and mushrooms. Very tasty.
Lisa says
Oh that sounds delicious! So glad you like them!