There’s something utterly satisfying about biting into a perfectly crisp potato taco, filled with a creamy, seasoned filling that harkens back to comfort food at its finest. The Golden Potato Tacos Recipe is not only easy to prepare but also takes about 30-40 minutes from start to finish, ensuring you can whip up a delightful meal any night of the week. This recipe works so well because the combination of golden-fried tacos with a smooth potato filling creates an irresistible contrast in texture.
These tacos are perfect for anyone craving a hearty vegetarian option that still packs a punch of flavor. They make a fantastic weeknight dinner or a fun treat for gatherings with friends or family. Plus, the mashed potato filling can be made ahead of time and stored in the fridge, making the assembly a breeze when you’re ready to cook.
Why You’ll Love This Recipe
- The golden exterior offers a pleasing crunch with each bite.
- The creamy potato filling is both comforting and flavorful.
- Quick to prepare, making it ideal for last-minute meals.
- Perfect for customizing with your favorite toppings.
What You’ll Need
Here’s what you’ll need to make these delectable tacos:
For the Tacos
- 2 Russet potatoes, peeled and cut into large chunks
- 12 corn tortillas
- Neutral oil, for deep frying the tacos
For the Filling
- 2 tbsp butter
- ½ cup white onion, diced
- ¼ cup sour cream
- Salt and pepper, to taste
For the Salsa
- 4 Roma tomatoes
- ¼ tsp salt (or garlic salt)
- Jalapeno, to taste (optional)
Use garlic salt for extra flavor.
Substitutions & Swaps
- Russet potatoes can be replaced with Yukon gold.
- Sour cream can be swapped for Greek yogurt.
- Corn tortillas may be substituted with flour tortillas.
- Red tomatoes can replace Roma tomatoes.
How to Make It
Get ready to enjoy a delicious homemade taco experience!
Peel and Cut
Peel and cut the potatoes into large chunks. Place in a pot of water and bring to a boil. Simmer until potatoes are soft then drain the water.
Sauté the Onions
In a non-stick skillet, add butter, then add onions and sauté until translucent.
Mash Potatoes
Add cooked potatoes to the skillet, and mash until smooth. Turn off the heat, add sour cream, and season with salt and pepper. Taste to make sure the seasoning is good and remove from heat to allow to cool slightly.
Prepare the Tomatoes
Wash Roma tomatoes and cut slits on the top making an X. Place them into a small pot with water and bring to a boil for 4 minutes or until the skin starts to peel off.
Peel and Blend
Remove tomatoes from the water and allow them to cool. Peel off the skin and place tomatoes in a blender with salt or garlic salt. If you want the sauce spicy, add a jalapeno here. Blend until smooth and set aside.
Warm the Tortillas
Wrap the corn tortillas with a damp paper towel and microwave for about 30 seconds, or until warm.
Fill the Tacos
Place 2 full tablespoons of the mashed potato mixture on each tortilla, fold it in half and gently press down to create a seal. Be careful not to let the potato mixture reach the edge of the tortilla.
Fry the Tacos
Heat a cast iron skillet with oil, enough to cover the tacos at least halfway. Once the oil reaches 350°F, carefully place a couple of tacos in the oil. Don’t overcrowd the pan. Cook until each side is golden, then remove tacos and allow to drain before serving.
Serve
Serve the tacos with tomato salsa and toppings of your choice.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, due to the texture of the tacos.
Reheat: Use the oven at 350°F for 10 minutes.
Tips for Best Results
- Ensure the oil is hot enough before frying for optimal crispiness.
- Allow the filling to cool slightly before filling the tortillas to avoid soggy edges.
- Don’t overfill the tacos; a little potato mixture goes a long way.
- Use a slotted spoon to remove tacos from the oil for less mess.
Serving Suggestions
- Serve with a side of guacamole and chips.
- Pair with a fresh green salad for a complete meal.
- Enjoy alongside your favorite salsa and hot sauce for extra flavor.
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