Name: Spicy Potato Tacos Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large Russet potatoes (peeled and diced); 1/4 cup olive oil; 2 tablespoons cornstarch; 1 teaspoon salt; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; Small soft tortillas, warmed; Chipotle sauce; Shredded lettuce; Shredded vegan cheddar cheese; Diced tomatoes

Jump to Recipe

Introduction

These spicy potato tacos offer a delicious twist on traditional tacos by featuring crispy, flavorful potatoes seasoned with smoky spices. Perfect for a satisfying vegetarian meal, they are easy to prepare and pair wonderfully with fresh toppings and chipotle sauce.

A close-up view of three soft white tortillas folded into tacos, each filled with crispy golden-brown fried cubes as the base layer. On top of the fried cubes, there is a layer of shredded pale yellow cheddar cheese scattered unevenly. Above the cheese, small diced red tomatoes add bright color, along with some light green shredded lettuce visible in parts. A creamy light orange sauce is drizzled on top of the fillings in a slightly thick consistency. A woman's hand with gray nail polish is holding the middle taco from above, gently pinching it to keep the ingredients inside. The tacos are placed on a white marbled textured board with a subtle wooden edge visible in the corner, and a blurred jar of sauce in the soft background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Russet potatoes (peeled and diced)
1/4 cup olive oil
2 tablespoons cornstarch
1 teaspoon salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Small soft tortillas, warmed
Chipotle sauce
Shredded lettuce
Shredded vegan cheddar cheese
Diced tomatoes

Instructions

Step 1: Preheat the oven to 400 degrees F and lightly oil a large rimmed baking sheet or two smaller baking sheets.
Step 2: Peel the potatoes and dice into 3/4 inch chunks. Rinse the potatoes in cold water. In a large pot, bring enough water to a boil to cover all the potatoes. Carefully add the potatoes and boil for 5-7 minutes until they are just tender but still firm when pierced with a fork.
Step 3: Drain the potatoes in a strainer and let them sit for about 3 minutes to dry. Shake the strainer gently to release any rough starch on the potatoes.
Step 4: In a large bowl, combine the parboiled potatoes, olive oil, cornstarch, salt, onion powder, garlic powder, ground cumin, paprika, and cayenne pepper. Toss well to coat evenly.
Step 5: Spread the coated potatoes in a single layer on the prepared baking sheet.
Step 6: Bake for 40-45 minutes, flipping the potatoes halfway through, until golden brown and crispy.
Step 7: Serve the crispy potatoes in warmed tortillas with chipotle sauce, shredded vegan cheddar cheese, shredded lettuce, and diced tomatoes. Enjoy!

Tips & Variations

For extra crispiness, make sure the potatoes are well dried before coating with cornstarch and oil.
Adjust the cayenne pepper to your heat preference or omit for a milder flavor.
Try adding avocado slices or pickled jalapeños for added texture and flavor.
Use gluten-free tortillas if you need a gluten-free taco option.

Storage

Store leftover cooked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to maintain crispiness before assembling tacos. Avoid microwaving as it may make the potatoes soggy.

How to Serve

A soft white flour tortilla laid flat on crinkled brown paper on a white marbled surface, topped with crispy golden brown fried chicken pieces at the base, scattered greenish lettuce leaves, small bright red tomato chunks, and a light sprinkle of shredded orange cheese. A creamy orange sauce is being drizzled over the top from a spoon held by a woman's hand. Part of another tortilla with leftovers is visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

While Russet potatoes work best for crispiness, you can use Yukon Gold or other starchy potatoes. Avoid waxy potatoes as they may not crisp up as well.

Is there a vegan option for the cheese?

Yes, shredded vegan cheddar cheese works perfectly in this recipe, but you can omit it or use your favorite plant-based cheese alternative.