Potato Taco Recipe: How to Make Potato Tacos
Written by MasterClass
Last updated: May 17, 2022 • 2 min read
This potato taco recipe uses russet potatoes to create a creamy filling. Learn how to make potato tacos and discover ideas for garnishes, such as salsa, sour cream, a squeeze of lime juice, or cilantro.
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What Are Potato Tacos?
Potato tacos (tacos de papa in Spanish) feature a mashed potato filling inside a crispy tortilla. A traditional potato taco uses very few ingredients in the potato filling, but some recipes call for classic taco spices and garnishes. Use corn tortillas for an authentic, gluten-free potato taco, or try flour tortillas for a variation on the traditional recipe. Leftover mashed potatoes make for a quick weeknight meal, but boiling and mashing potatoes fresh is the most common method. You can serve your potato tacos with fresh cilantro, lime wedges, sour cream, pico de gallo, guacamole, pickled jalapeños, or black beans.
3 Types of Potatoes to Use for Potato Tacos
Any potato works for potato tacos. Choose one that matches your personal taste and texture preference. Three options are:
- 1. Russet potatoes: The most common option for potato tacos, russet potatoes are starchy and dry. Russets are the preferred choice for mashed potatoes because they absorb the milk, butter, and salt to create a creamy mixture. Leave the skin on or remove it depending on the desired texture of the taco filling.
- 2. Sweet potatoes: Try sweet potatoes for a twist on the traditional Mexican recipe for potato tacos. The natural sugars in sweet potatoes caramelize when the potatoes roast in the oven or sauté on the stove.
- 3. Yukon Gold potatoes: These potatoes have a thin skin and yellow-tinted flesh. Yukon Gold potatoes also have a firm, moist interior that makes for a creamy and smooth mashed potato and potato taco filling.
Potato Taco Recipe
makes
8 tacosprep time
10 mintotal time
36 mincook time
26 minIngredients
- 1
In a large bowl, combine water and ice cubes.
- 2
Use a potato peeler to remove the potato skins.
- 3
Place the peeled potatoes into the ice water.
- 4
Cut the potatoes into cubes, placing the cubes back in the cold water.
- 5
Bring a large pot of water to a boil over high heat.
- 6
Boil the potatoes until they’re fork-tender, about 10 minutes.
- 7
Add the cooked potatoes to a large bowl.
- 8
Add the cheese, cumin, garlic powder, salt, black pepper, cayenne pepper, chili powder, and smoked paprika to the potatoes.
- 9
Using a potato masher, combine and mash the potatoes, cheese, and spices.
- 10
In the microwave, warm the corn tortillas until they’re pliable.
- 11
In a large skillet, heat the vegetable oil over medium-high heat.
- 12
Spread the potato mixture onto each tortilla.
- 13
Fold the tortilla in half, pressing gently to adhere the two halves together.
- 14
Fry 2 tacos at a time in the vegetable oil for about 2 minutes on each side.
- 15
Place the taco on paper towels to absorb the excess oil.
- 16
Fry the tacos in batches until all 8 are crispy and golden brown.
- 17
Serve the tacos hot.
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