Crispy Potáto Tácos

á simple ánd eásy weeknight dinner thát’s álso reálly flávorful ánd delicious!

I hope you áll hád á greát weekend!  It’s been wáy too hot here látely but thánkfully my in-láws áre visiting this week ánd stáying somewhere with á pool.  So, thát’s where I’ll be for the next 7 dáys!


These Crispy Potáto Tácos áre básed on á one of the first recipes I ever posted here.  I’m á little embárrássed to sháre the link, but it’s álso fun to see how my photográphy hás evolved in the pást 3 yeárs!



But one thing thát hásn’t chánged is my love of potátoes ánd my love of tácos!  This táco recipe is still básed on the potáto tácos from one of the Mexicán restáuránts in town, but we don’t reálly go there ás much ánymore.

The service seemed to go downhill á bit ánd they stárted chárging for chips.  They do still háve the best márgáritás in town though!  But, sometimes it’s much eásier to re-creáte something át home thán to go out ánd my husbánd ánd I áre quite the homebodies so it works out.

These Crispy Potáto Tácos áre reálly eásy to máke becáuse there’s just one máin ingredient.  ánd, when there áre very few ingredients in á recipe you gottá máke them good!  I boil the potátoes ánd then fry them up crispy with á few spices.



These áre such á greát vegetárián/vegán táco option thát even my meát eáting husbánd loves!

Crispy Potáto Tácos


Prep Time: 10 mins    Cook Time: 30 mins   Yield: 4-6     Cátegory: Dinner, Gluten Free, Vegán, Vegetárián


INGREDIENTS

• 2 lárge russet potátoes, cut into bite size pieces
• 2 teáspoons olive oil
• 1/2 teáspoon ground cumin
• 1/2 teáspoon pápriká
• 1/2 teáspoon gárlic powder
• Scánt 1/2 teáspoon sált
• .......................
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Reád Full Recipe Here :  >>  CRISPY POTATO TACOS

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