Crispy Potato Tacos

Name: Crispy Potato Tacos
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: Sea salt; 1 1/2 pounds potatoes (any variety), scrubbed and cut into 1 1/2-inch pieces; 1 1/2 cups grated Cheddar; Handful of cilantro, leaves and stems finely chopped; 1 small garlic clove, finely chopped; 1 teaspoon ground cumin; 1 teaspoon paprika; 16 to 18 corn tortillas; Neutral oil, as needed; Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving; 3 tomatoes (about 1 pound), chopped; 1/2 red onion, roughly chopped; Small handful of cilantro, leaves and stems roughly chopped; 1 fresh serrano or Fresno chile (seeded, if you prefer less spice); 1 garlic clove, chopped; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon granulated sugar; Sea salt; 3/4 cup vegetable stock

By Hetty Lui McKinnon

Updated Oct. 11, 2023

Crispy Potato Tacos — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 1¼ hours
Prep Time: 15 minutes
Cook Time: 1 hour
Rating: 4(1,039)
Comments: Read comments

Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step.

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Ingredients

Yield:4 servings

For the Tacos

Sea salt
1½pounds potatoes (any variety), scrubbed and cut into 1½-inch pieces
1½cups grated Cheddar
Handful of cilantro, leaves and stems finely chopped
1small garlic clove, finely chopped
1teaspoon ground cumin
1teaspoon paprika
16 to 18corn tortillas
Neutral oil, as needed
Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

For the Spicy Red Salsa

3tomatoes (about 1 pound), chopped
½red onion, roughly chopped
Small handful of cilantro, leaves and stems roughly chopped
1fresh serrano or Fresno chile (seeded, if you prefer less spice)
1garlic clove, chopped
1teaspoon ground cumin
1teaspoon dried oregano
1teaspoon granulated sugar
Sea salt
¾cup vegetable stock

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.
Step 2
Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.
Step 3
Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.
Step 4
Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.
Step 5
In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.
Step 6
Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)

Tip

You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.

Ratings

4 out of 5

1,039 user ratings

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Comments

Judy1 year ago

If you want authentic Mexican tacos de papa: skip the Cheddar, the cumin and the paprika. Makes no sense to mix the cilantro inside the potatoes. You may want to sauté the mash with some onion and garlic instead. Not all Mexican food requires cilantro. You can make flautas by rolling the tortillas with the cooked potato inside, secure them with a wooden toothpick and fry them in neutral oil until golden and crunchy. Top with crema, crumbled Cotija cheese, and the salsa.

Barbara1 year ago

I’m confused. The description says “Cooking the potatoes whole, skin intact,” but the recipe itself says, “1½ pounds potatoes (any variety), scrubbed and cut into 1½-inch pieces,” then boiled. Which yields a better result?

Michele1 year ago

I just made these tonight. I am a vegetarian and my husband and eight year old are not. We all devoured them. I wish I had made a double batch so I could freeze them and pull some out on a night we're in a rush. I will definitely do that next time. Comfort food on a Monday night. Fabulous. P.S. the salsa recipe was good but I added a splash of apple cider vinegar just to give it a kick.

Monika1 month ago

I omitted the cheese, cumin, paprika and cilantro from the potato mixture, and added a minced garlic clove and roasted poblano pepper strips. Vegan and more authentic to potato tacos I've had in LA.

John2 months ago

I used some leftover twice baked potatoes that had some cheddar and bacon crumbles mixed in. Delicious even with gluten-free tortillas which is what I had available. Winner and easy!

Allison2 months ago

Reminds me of one of my favorite breakfasts in south India: potato sagu with chapati.The chunky potatoes are heavily seasoned with typical Indian spices. You tear off a piece of chapati bread, use it to pinch up some sagu, and stuff the glorious thing in your mouth. A.M. heaven!

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