Crispy Potato Tacos
Serves 6
Crispy Potato Tacos — made with 5 lbs russet potatoes, 1/3 cup olive oil, 1 tbsp olive oil, 3 tablespoons cornstarch, 1 1/2 tablespoons granulated onion powder, 1 1/2 tablespoons granulated garlic powder, and more.
Ingredients
- 5 lbs russet potatoes
- 1/3 cup olive oil
- 1 tbsp olive oil
- 3 tablespoons cornstarch
- 1 1/2 tablespoons granulated onion powder
- 1 1/2 tablespoons granulated garlic powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons salt
- 3/8 teaspoon cayenne pepper
- 12 small soft tortillas
- 1 1/2 cups shredded vegan cheddar cheese
- 3 cups shredded lettuce
- 3/4 cup diced tomatoes
- 6 tablespoons chipotle sauce
Instructions
- Preheat the oven to 400°F. Lightly oil two large rimmed baking sheets.
- Peel and dice the russet potatoes into 3/4-inch chunks. Rinse in cold water. Bring a large pot of water to a boil, add potatoes, and boil for 5–7 minutes — they should still feel slightly firm when pierced with a fork.
- Drain in a strainer and let sit for about 3 minutes until dry. Shake the strainer to rough up the surface starch — this is key to crispiness.
- In a very large bowl, toss the parboiled potatoes with olive oil, cornstarch, granulated onion powder, granulated garlic powder, ground cumin, paprika, salt, and cayenne pepper. Coat thoroughly.
- Spread the coated potatoes in a single layer across both prepared baking sheets. Do not crowd them.
- Bake for 40–45 minutes, flipping halfway through, until golden brown and crispy.
- Serve in warmed tortillas topped with shredded vegan cheddar cheese, shredded lettuce, diced tomatoes, and plenty of chipotle sauce. Enjoy!