 Ingredients: -2 lbs of Russet potatoes, cut into 1-2 inch chunks -2-3 small cloves of garlic, chopped or minced -Fresh cilantro -2 green onions (as topping) -3 tablespoons of olive oil for coating potatoes -1/4* cups of olive oil for frying (*depending on size of pan-I used a small one) -Salt and black pepper to taste Heat oven at 400 degrees. Cut potatoes and toss in a bowl with olive oil, garlic, salt, pepper, and fresh cilantro. Make sure the potatoes are generously coated. Place in a baking pan and heat for about 30-35 minutes, or until the potatoes are soft to a fork's touch.  |
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| Once the potatoes are thoroughly cooked, place in a bowl and mash 'em up! (I chose to add a small amount of shredded cheese here.) Meanwhile, heat up some olive oil over medium/high heat. I chose a small deep pan since I'm only cooking for one tonight-by choice. ;) Anyways, taste the mixture to see if it needs more salt, it probably will. |
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| To prevent tortilla breakage, heat tortillas slightly in a microwave before you spoon some of the potato mixture onto them. Use a piece of tortilla to test if the oil is ready for frying... |
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| Fold the tortilla in half and fry on each side for about 20 seconds. Notice that I prepared a drying area with paper towels. Please be careful not to place the paper towels too close to the open flame! Just sayin'... |
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| Serve immediately with toppings of your choice. |
There are so many choices of toppings to dress up these tacos.
I dressed mine up with some avocado salsa and a side of avocado slices.
I've seen them topped with chopped tomatoes and lettuce.
My mom tops these with the same sauce used on the tostadas from a previous post:
I have so many ideas to improve this recipe! Feel free to share your variations
We would LOVE to hear from you!
