Crispy Potato Tacos
Potato Tacos make a great weeknight dinner as it’s a quick and easy recipe that’s on the table in under 30 minutes.
Servings: 4 people
Ingredients
- 3-4 Wada Farms Russet Potatoes cut into 1" cubes
- 2 tbsp cornstarch
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 8 street taco tortillas
- Toppings: lettuce tomato, cheese, sour cream, salsa, avocado
Instructions
- Skillet Method
- The best way to get a crisp skin on the outside of a potato is using a cast iron skillet. Get the skillet hot over medium-high heat, drizzle in olive and toss the potatoes into the skillet. Allow to cook for 20-25 minutes with a lid, remove the lid and allow to cook for an additional 10-15 minutes until fork tender and crispy on the outside.
Video
Notes
Oven Method
Preheat the oven to 425°. Toss the potatoes with the seasonings and cornstarch in a large bowl. Place on a baking sheet in an even layer. Bake for 15 minutes and then flip the potatoes to continue to roast for another 15-20 minutes until golden brown.
Air Fryer Method
Preheat the air fryer to 400°. Toss the potatoes with the seasonings and cornstarch in a large bowl. Cook for 10 minutes in the basket. Flip the potatoes and continue to cook for another 10-15 minutes until tender and crisp.
Nutrition
Calories: 332kcal | Carbohydrates: 63g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 742mg | Potassium: 771mg | Fiber: 5g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 4mg