Idaho

Potato Tacos

A tribute to the Gem State's most famous crop. Crispy, golden-fried Idaho potatoes seasoned with cumin and paprika, topped with melted cheese and tangy salsa verde. These vegetarian tacos prove that sometimes the humble potato is all you need.

⏱ Total 35min 🍴 Makes 8 tacos 🌶 Mild ⭐ Vegetarian

Equipment Needed

🍽 Large Skillet
🥣 Mixing Bowls
🍴 Comal
🥬 Spatula

Instructions

1

Prep the potatoes: Peel the Idaho potatoes and cut into 1/2-inch cubes. Rinse under cold water to remove excess starch, then pat completely dry with paper towels. Dry potatoes = crispy potatoes.

2

Season the potatoes: In a large bowl, toss the potato cubes with oil, cumin, paprika, garlic powder, salt, and pepper until evenly coated.

Tip: Idaho russets are perfect here - their high starch content creates the crispiest exterior while staying fluffy inside.
3

Fry the potatoes: Heat a large skillet over medium-high heat. Add the seasoned potatoes in a single layer. Cook without stirring for 4-5 minutes until golden on the bottom, then flip and continue cooking until crispy on all sides, about 15 minutes total.

4

Add cheese: When potatoes are crispy, sprinkle shredded Monterey Jack cheese over them. Cover the skillet for 1-2 minutes until cheese melts. Remove from heat.

5

Prepare the tortillas: Heat a comal or skillet over medium-high heat. For crispy tacos, brush tortillas lightly with oil and cook until slightly crispy. For soft tacos, warm dry for 30 seconds per side.

6

Assemble the tacos: Fill each warm tortilla with a generous portion of cheesy potatoes. Drizzle with salsa verde.

7

Add toppings: Top with a dollop of sour cream, fresh cilantro, and diced onion. Serve with lime wedges on the side.

8

Serve hot: These tacos are best served immediately while the potatoes are crispy and the cheese is melty. Squeeze fresh lime juice over each taco before eating.

💡 Pro Tips & Variations

  • Idaho russets are best: The high starch content of Idaho russets makes them ideal for this recipe. They crisp up beautifully on the outside while staying fluffy inside.
  • Don't skip the rinse: Rinsing the cut potatoes removes surface starch which helps achieve maximum crispiness.
  • Single layer is key: Don't overcrowd the pan when frying. Potatoes need space to crisp, not steam.
  • Add chorizo: For a non-vegetarian version, cook crumbled Mexican chorizo and mix with the potatoes.
  • Breakfast tacos: Add a fried egg on top for an amazing breakfast taco version.
  • Make them dorado-style: Fill tortillas with potatoes and cheese, fold, and fry until the outside is crispy and golden.
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