Crispy Potato Tacos

We all very much enjoyed these. Potatoes are a great filler, and we add them to quite a few things as kind of a meat substitute. Obviously not for the taste, but the heartiness. These are quick and easy, and like most tacos, we can eat plenty of them. We generally add our adobo rice to our tacos as well, which adds extra awesome flavor, and makes them even more filling. Find your favorite rice, and use it in your tacos! It helps you use less of your other ingredients, so you can have leftovers!

Oh, we used red potatoes, which I think is part of the reasons ours did not come out crispy. But that didn't bother us.

This is easily a vegan dish if you omit the cheese and sour cream.

Crispy Potato Tacos

4 medium potatoes

1 medium onion

3 garlic cloves

1 small green pepper

1/2 tsp red pepper flakes

1/2 tsp ground cumin 

1 tsp paprika

1 tbsp olive oil (sunflower)

1 tsp dried oregano

1 tsp dried parsley

1 tomato

s&p

optional toppings:

cheese

sour cream

fresh cilantro

lemon or lime

corn tortillas

We also added mushrooms, along with our adobo rice.

(as for the seasonings: we did not measure them, we just threw it in to our liking.)

Cut the potatoes into small cubes. Chop the pepper, onion, and garlic as you like it, whether it be diced, or strips. Put them into a baking dish.

Add the spices and herbs, oil, and s&p to the potatoes. Mix well. Cook at 400 degrees for 20-25 minutes, until crispy and golden brown.

Dice up the tomato, and prepare all other toppings.

Cook the tortillas on the stove, or in the oven at 400 degrees for 3-5 minutes, or you could steam them.

When the potatoes and vegetables are done, assemble your tacos, and done!

Bon Appetite!