Fried Potato Tacos are a crispy and flavorful no-meat dinner option that everyone loves! Lightly fried on the outside and filled with seasoned, roasted potatoes, these tacos are super customizable and can feed a crowd.
Fried Potato Tacos
Fried potato tacos are a vegetarian dream! Who needs meat when potatoes take center stage? Perfectly seasoned with the right amount of depth and spice, then roasted to a golden outside and fluffy inside. Stuff them in your favorite tortilla with some shredded cheese or other toppings and lightly fry it all together. You get a taco that’s crunchy and filling that can be completely customized to everyone’s desires. This would be a great option for a taco bar setup! Of course you can include meat as well but honestly, you won’t even miss it.
Check out more terrific taco recipes like these Amazing BLT Tacos, flavor packed Mushroom Tacos, or these classic Beef Tacos.
What are the best potatoes to use for these tacos?
Really any potatoes are good potatoes however, anything that’s going to stay crispy on the outside but soft on the inside is ideal. Yukon gold or russets are the best. You can also use sweet potatoes if you want to change the flavors up a bit! A little sweet with the spicy and savory!
How To Make Fried Potato Tacos
- Preheat. Preheat your oven to 400°F.
- Toss. Use a large bowl and toss in your diced potatoes. Drizzle with olive oil then season generously with the chili powder, Cajun seasoning, salt, pepper, garlic powder, onion powder, smoked paprika, and cumin. Toss until everything is evenly coated.
- Roast. Pour the potatoes onto a large baking sheet and arrange in a single layer. Roast for 35-40 minutes (flip around the 20 minute mark). The potatoes should be soft, yet golden brown.
- Warm. When the potatoes are close to done, warm the tortillas in the microwave for about 30 seconds until they’re soft.
- Assemble. Scoop a spoonful or two of potatoes into each tortilla along with a generous sprinkling of shredded cheese. Place the assembled tacos onto a baking sheet and press them gently until they stay folded.
- Heat. In a large skillet, heat a tablespoon of the vegetable oil over medium high heat.
- Fry. Fry 3-4 tacos at a time for 2 minutes on each side. You want them golden and crispy but not burned.
- Transfer. Transfer the fried tacos onto a paper towel lined plate to drain off any excess oil.
- Serve. Garnish with some sea salt, serve while hot with your favorite salsa, sour cream, extra cheese, or even some minced red onion and cilantro. Enjoy!
Storing Fried Potato Tacos
While these tacos are best right off the skillet, they can be stored in an airtight container in the fridge for up to 2 days. If you want to keep them crispy when reheating, place them in the oven, air fryer, or back on the stove for about 5-6 minutes until hot and crisp once more.
Ingredients Notes for Fried Potato Tacos
- Potatoes – Any kind of potatoes you like, cubed into small bite size pieces (like you would with chicken or steak).
- Seasonings – Salt, pepper, chili powder, Cajun seasoning, garlic powder, onion powder, smoked paprika, and ground cumin.
- Olive Oil – Just a drizzle so that all those amazing spices stick to the potatoes. Avocado oil also works well.
- Tortillas – I love a good corn tortilla, but you can use flour tortillas as well.
- Shredded Cheese – Colby Jack, a Mexican blend, Monterey Jack, whatever you prefer or have on hand.
- Vegetable Oil – This will be used to lightly fry the assembled tacos. Start with a little and add as you go.
- Optional Garnishes – Extra cheese, sour cream, fresh cilantro, red onions, salsa, lime wedges, sea salt. I like to set up a little toppings bar when I serve tacos, that way everyone gets their fix!
Enjoy!
~Nichole
Fried Potato Tacos
Ingredients
- 4 Large Russet Potatoes, Peeled and cut into 1 inch cubest
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 15-20 Corn Tortillas
- 2 Cups Shredded Cheese Colby Jack or a Mexican blend
- 1/4 Cup Vegetable Oil divided
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, toss the diced potatoes with olive oil, chili powder, Cajun seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper until evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet and roast for 35-40 minutes, flipping halfway through, until the potatoes are soft and golden brown.
- While the potatoes are roasting, warm the tortillas in the microwave until soft and pliable.
- Once the potatoes are done, assemble the tacos by spooning a portion of the roasted potatoes into each tortilla, followed by a generous sprinkle of shredded cheese.
- Place the filled tortillas on a lined sheet pan, folding them in half and gently pressing down so they stay folded.
- Heat a tablespoon of vegetable oil in a large skillet over medium-high heat.
- Carefully fry 3-4 tacos for 2-3 minutes on each side, until golden and crispy.
- Add another tablespoon of oil to the pan between batches and continue until all the tacos have been fried.
- Transfer the fried tacos to a plate lined with paper towels to drain excess oil.
- Sprinkle with flaky sea salt and serve with minced red onion, more cheese, fresh cilantro, sour cream, salsa, and cilantro for garnish if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The ingredients list has no potatoes…
Hi, Sam! Thanks for letting me know that was missing, it’s added for you now 🙂