Crispy Potato Tacos

These Crispy Potato Tacos are based on a one of the first recipes I ever posted here.  I’m a little embarrassed to share the link, but it’s also fun to see how my photography has evolved in the past 3 years!

THE RECIPE

INGREDIENTS

• 2 large russet potatoes, cut into bite size pieces
• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Scant 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Corn tortillas
• Optional toppings: lettuce, tomato, avocado, salsa, onion, jalapeno, cilantro

INSTRUCTIONS

1. Add chopped potatoes to a large pot and cover with cold water. Bring potatoes to a boil and cook until fork tender, 15-20 minutes. When done, drain potatoes well.
2. Heat a large skillet over medium heat and add olive oil, potatoes and all the spices. Stir until all the spices are evenly incorporated and then arrange in a single layer. Let potatoes cook for 3-5 minutes, until crispy, and then flip and repeat.
3. Fill corn tortillas with desired amount of potatoes and top with favorite toppings.

This recipe and image adapted from: www.shelikesfood.com

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