Tasty Spicy Potato Tacos

Crispy, perfectly-seasoned spuds make up the heart of these amazing soft tacos. Each golden potato chunk has a wonderful crunchy outside and fluffy inside, giving you a fantastic mix of textures in every bite. This easy homemade meal turns basic items from your kitchen into something that tastes like restaurant food but costs way less than takeout.

I've tried tons of different potatoes and cooking tricks over the years before finding this perfect combo. My kids now ask for these tacos more than they ever wanted our old takeout spot, especially since we figured out how soaking the potatoes makes them taste just like fancy restaurant ones.

Complete Ingredients Breakdown

• Yukon Gold potatoes: Their buttery taste and unique texture give you that ideal mix of crispy outside and soft center. Go for medium ones without spots or marks
• Extra virgin olive oil: Pick something high-end but with subtle flavor that won't fight with your spices
• Smoked paprika: Try to find Spanish "Pimentón de la Vera" for real smoky goodness
• Onion powder: Look for brands without added stuff for clean flavor
• Garlic powder: Make sure it smells strong and doesn't have lumps
• Cayenne pepper: Add more or less depending on how spicy you like things
• Corn tortillas: Find ones with just a few simple ingredients
• Fresh lettuce: Romaine or iceberg add the nice crunch you want
• Ripe tomatoes: Roma varieties work best for both taste and texture
• Vegan cheese: Choose one that gets melty and doesn't taste weird

Crafting Delicious Potato Tacos

Potato Preparation:

First, wash your potatoes really well to get rid of all dirt. Cut them into small 1/2 inch squares. Soak in cold water for half an hour, moving them around now and then to get the starch out. Drain and rinse with cold water until it runs clear.

Initial Seasoning Phase:

Mix all your spices in a small bowl. Dry those potatoes completely with kitchen towels. Toss them with olive oil until they're all lightly coated. Sprinkle on your spice mix bit by bit, turning potatoes to make sure each piece gets covered.

The Perfect Fry:

Get a heavy pan really hot - when a water drop sizzles right away, it's ready. Add your oil and wait till it shimmers. Put your seasoned potatoes in one layer. Don't touch them for 3-4 minutes so they get a nice golden crust before you flip them.

Achieving Optimal Crispiness:

Keep cooking for about 15-20 minutes total, turning every 4-5 minutes. Check if they're done by poking with a fork - it should go in easily but the outside should stay crispy.

Final Assembly Process:

Heat up your tortillas in a dry pan until you see light brown spots but they're still bendy. Put crispy potatoes down first, then add your shredded lettuce, chopped tomatoes, and vegan cheese. Put sauce on last so your tortillas don't get soggy.

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I can tell you from my own cooking, the smoked paprika totally changes these tacos. When I first made this recipe, my teenage kids were doubtful about vegan tacos, but that deep smoky flavor won them over right away. Now they specifically ask for "those crunchy potato tacos with the smoky stuff."

Boost Your Taco Enjoyment

Make a whole taco party by adding cilantro-lime rice and smoky black beans on the side. A simple cabbage slaw gives you extra crunch, while some pickled red onions add a nice tang. You could even set up a DIY taco station with different sauces – maybe some chipotle cream, green salsa, and fresh pico de gallo so everyone can make their perfect taco.

Tasty Variations To Try

Switch things up by throwing in some roasted poblano peppers for earthy flavor or corn kernels for a bit of sweetness. You can mix in some seasoned black beans if you want more protein. If you can't eat nightshades, try using roasted cauliflower or sweet potatoes instead, but remember they'll need different cooking times.

Storing Leftover Tacos

Keep your cooked potatoes in a sealed container, away from the toppings, for up to five days. When you want to eat them, heat them up in a cast-iron pan over medium heat with a little oil, stirring now and then until they're crispy again. Don't use the microwave - it'll just make them soft and sad. Store all your prepared toppings separately and only put tacos together right before you eat them.

Using Up Extra Potatoes

Turn any leftover potatoes into a yummy breakfast by mixing them with tofu and veggies. They're also great in breakfast burritos or as a side for any Mexican meal. You can even use these tasty seasoned potatoes as the base for loaded nachos or a taco salad.

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We've tried these potato tacos so many different ways until we got them just right. They're now our favorite comfort food. Something magic happens when you combine those super crispy potatoes with fresh toppings and warm tortillas. What started as trying to copy a fast-food item has turned into our family's special recipe that shows how simple ingredients, when you take care with them, can make something really amazing.

Frequently Asked Questions

→ Why should I soak the potatoes?

Soaking gets rid of extra starch, making your potatoes crunchier when they're cooked.

→ Can I prepare the potato filling earlier?

Sure, you can cook the potatoes beforehand and warm them up in a pan until they're crispy again.

→ How hot are these tacos?

With 1/4 teaspoon of cayenne, they're just a little spicy. You can add more or less to suit your taste.

→ Which potatoes should I use?

Russet or Yukon Gold potatoes are great choices since they can get crunchy outside while staying soft inside.

→ Can I cook these in the oven instead?

Absolutely, just bake the seasoned potatoes at 425°F for around 25-30 minutes, and stir them once halfway.