Golden, crispy, and bursting with flavor, the aroma of golden potato tacos sizzling in the pan is irresistible. This recipe combines simple ingredients to create mouthwatering tacos filled with creamy mashed potatoes and topped with fresh tomato salsa. In just under an hour, you can enjoy a dish that celebrates comfort food and tradition all in one bite.
This recipe is perfect for anyone looking to impress family or friends at a casual gathering or taco night. It’s a great option for vegetarians, and you can easily make the potato mixture ahead of time and store it in the refrigerator for up to three days.
Why You’ll Love This Recipe
- Crispy golden tortillas envelop smooth mashed potatoes for a delightful texture contrast.
- A quick recipe that takes less than one hour from prep to plate.
- The savory filling pairs perfectly with fresh tomato salsa for a burst of flavor.
- Easily customizable with your favorite toppings or a spicy kick from jalapenos.
What You’ll Need
Gather the following ingredients to make your delicious 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, if you want it spicy
Use garlic salt for extra flavor in the salsa.
Substitutions & Swaps
- Use sweet potatoes for a sweeter filling.
- Flour tortillas can replace corn for a softer texture.
- Swap sour cream with Greek yogurt for a healthier option.
- Omit jalapeno for a milder salsa.
How to Make It
Follow these simple steps to create your golden potato tacos.
Boil potatoes
Place the peeled and cut potatoes in a pot of water and bring to a boil. Simmer until the potatoes are soft, then drain the water.
Sauté onions
In a non-stick skillet, add the butter and then the diced onions. Sauté until the onions become translucent.
Mash potatoes
Add the cooked potatoes to the skillet and mash until smooth. Turn off the heat, mix in sour cream, and season with salt and pepper to taste. Allow to cool slightly.
Prepare salsa
Wash the Roma tomatoes and cut slits on the top making an X. Place them in a small pot with water and bring to a boil for 4 minutes or until the skin starts to peel off. Remove from the water and allow to cool. Peel off the skin and blend the tomatoes with salt or garlic salt in a blender. If desired, add a jalapeno for spice. Blend until smooth and set aside.
Warm tortillas
Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds or until warm.
Fill 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, making sure not to let the potato mixture reach the edge.
Fry tacos
Heat a cast iron skillet with enough oil to cover the tacos at least halfway. Once the oil reaches 350°F, carefully place a couple of tacos in the oil, being careful not to overcrowd the pan. Cook until each side is golden, then remove the tacos and allow them to drain before serving.
Serve tacos
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, the texture will not hold up.
Reheat: microwave for 30 seconds or until warm.
Tips for Best Results
- Make sure the oil is preheated to avoid soggy tacos.
- Don’t overstuff the tortillas to ensure they seal properly.
- Allow the filling to cool slightly before assembling to prevent sogginess.
- Use fresh ingredients for the best taste and texture.
Serving Suggestions
- Serve with a side of homemade guacamole.
- Pair with a refreshing beverage like limeade.
- Enjoy with a fresh salad for a lighter meal.
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