Crispy Potato Tacos




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Published on Apr 1, 2016

Here’s what you need:

Yield: 8 Tacos

2 Large Russet Potatoes
3/4 cup Sour Cream
2 cloves Minced Garlic
1/2 tsp Cumin
Salt, to taste
1/2 tsp Oregano
8 Corn Tortillas
Oil for Frying

Optional Toppings:
Sour Cream
Cotija Cheese


Thoroughly wash the potatoes & peel the skin off. Cut into smaller pieces and place in a pot of cold water. Bring to a boil over medium high heat and allow potatoes to cook until they are soft. Place softened potatoes into a large bowl. Mix in sour cream, cumin, salt and pepper and mash until well combined. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break. On half of the tortilla, place about 1 Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas. Heat 1 inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about 2 minutes on each side. Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel. Serve with your favorite toppings & enjoy!

Recipe by: Carrie Hildebrand

Music: “Velvet Curtain” provided by Audio Network


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