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Crispy Potato Tacos feature a creamy, cheesy potato filling with a crispy, crunchy exterior. Baked, not fried, you are going to love this creative spin on taco night!
Looking for more easy vegetarian spins on tacos? Don’t miss my recipes for Lentil Tacos, Easy Black Bean Tacos, and Sweet Potato Tacos.
Potato Tacos
If you have never heard of potato tacos, you may have thought I lost my mind. But potato tacos are not something new or inventive on my part. Tacos de papa, which translates to tacos with potatoes, are a classic Mexican dish. And trust me, after one bite, you are going to fall in love with these creative tacos!
Made with a creamy, spiced potato filling, and melty cheese all stuffed into a crispy corn tortilla, these potato tacos are so good! Think pierogis meet taco night. Yep, that good!
Whether you need a creative spin on taco night, a way to use leftover mashed potatoes, or just a simple tasty dinner, you are going to love this easy recipe for potato tacos!
Simple Ingredients
- Potatoes: While you can use russet potatoes, Yukon gold potatoes are best. They are super creamy and velvety and make the best filling for these potato tacos.
- Sour Cream: Instead of adding butter or milk to the potatoes, I recommend using sour cream. It keeps the potatoes light and creamy, while adding tang to the potato filling.
- Cheese: Use shredded Monterrey cheese, sharp cheddar, or crumbled cotija cheese.
- Spices: To give these tacos a taco-vibe, I recommend using a combination of salt, garlic powder, onion powder, cumin, and paprika.
- Tortillas: Corn tortillas are traditional and recommended, as the subtle corn flavor pairs well with the potatoes.
How to Make Potato Tacos
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Boil or Steam Potatoes. I prefer to cook the potatoes whole before peeling them, as that helps to intensify the flavor of potato, rather than it become waterlogged. To do this, you can steam the potatoes in the Instant Pot on a trivet or boil the potatoes whole until fork-tender. I have provided detailed instructions for both methods in the recipe card.
- Mash Potatoes. Once the potatoes are fork-tender, let them cool until you can handle them. Remove the skin from the potatoes, using your fingers or a pairing knife and then mash the flesh of the potatoes with a potato masher.
- Season Potatoes. Add in the sour cream and seasonings and fold together until well combined and the potatoes are light and fluffy.
- Assemble Potato Tacos. Place corn tortillas on a greased baking sheet. Top half of the tortilla with the potato mixture and then cover with cheese. Fold the shells over and spray with cooking spray.
- Bake Until Crispy. Instead of being deep-fried, like traditional tacos de papa, my potato taco recipe is baked, yet yields a delicious crispy exterior you are looking for! The key is spraying the tortillas with cooking spray and baking at a high temperature.
Serving Suggestions
Potato Tacos are best served hot and crispy straight from the oven. Serve them with your favorite taco toppings you like minced cilantro, sour cream, shredded cabbage or lettuce, guacamole, salsa, pickled red onions, and/or pickled jalapenos.
Recipe Modifications
- Spicy Potato Tacos: Add up to ½ teaspoon of cayenne pepper to the potato filling.
- Fry the Potato Tacos: Heat 1 tablespoon of canola oil in a frying pan over medium-high heat until it shimmers. Add the assembled tacos in a single layer and fry on each side until crisp, about 1-2 minutes per side. Drain on paper towels and then serve.
- Speed it Up: Instead of boiling or steaming whole potatoes, feel free to boil cubed potatoes, just as you would when making mashed potatoes. Peel and cube potatoes, place them in a stock pan, cover with cold water, boil until tender, and then drain. Proceed with the recipe as directed.
- Use Leftover Mashed Potatoes: Feel free to use any leftover mashed potatoes you have on hand–classic mashed potatoes, crockpot mashed potatoes, Instant Pot mashed potatoes, or even red-skinned mashed potatoes, . Simply combine 2 cups of leftover mashed potatoes with ½ teaspoon each garlic powder, onion powder, cumin, and paprika and proceed with the recipe as directed.
- Air Fryer Potato Tacos: Prepare the filling and assemble the potato tacos as recipe directs. Spray the tortillas with cooking spray and air-fry at 400 degrees F for 5 minutes, flip and continue to air-fry for 2-3 minutes, or until golden.
Storage Instructions
- Refrigerate: While Potato Tacos are best served immediately after preparation, if you happen to have leftovers, let the tacos cool, transfer to an airtight container, and store in the refrigerator for up to 4 days.
- Reheat: In order to keep the potato tacos crispy, reheat them by in a 400 degree oven for 5-8 minutes, or until warmed through and crispy.
More Favorite Taco Recipes
Crispy Potato Tacos
Made with a creamy, spiced potato filling, and melty cheese all stuffed into a crispy corn tortilla, these potato tacos are a simple, irresistible vegetarian taco recipe.
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Servings: 6
Calories: 127kcal
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Instructions
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Prepare Oven and Pan. Preheat the oven to 450℉ and lightly brush a baking sheet with olive oil or spray with cooking spray.
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Cook Potatoes. Wash the potatoes well. Place them whole into a large stock pan and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium, and simmer until fork-tender. Once tender, drain the potatoes and let rest until cool enough to handle. Alternatively, you can steam the potatoes in an electric pressure cooker. Pour 2 cups of cold water into the inner pot. Place a trivet inside the inner pot, and place pierced potatoes on the trivet. Pressure cook on high for 12 minutes with a natural pressure release of 10 minutes. Let potatoes cool until able to handle.
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Mash and Season Potatoes. Remove the skin from the potatoes. It should peel right off with your fingers. If not, use a paring knife. Place the flesh of the potatoes into a large mixing bowl and use a potato masher and mash the potatoes until smooth. Add in ½ cup sour cream, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon ground cumin, and ½ teaspoon garlic powder and fold into the potatoes until well combined and the potatoes are creamy.
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Assemble Potato Tacos. Cover half of the corn tortilla with about 2 tablespoons of the potato mixture spreading into an even layer. Top with cheese and fold the corn tortilla over. Place on the greased baking sheet and spray with cooking spray, or brush lightly with oil.
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Bake Potato Tacos. Bake for 10 minutes, flip and continue to bake for 5-8 minutes or until golden brown and crispy.
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Serve. Serve immediately with any of your favorite taco toppings.
Notes
Spicy Potato Tacos: Add up to ½ teaspoon of cayenne pepper to the potato filling.
Fry the Potato Tacos: Heat 1 tablespoon of canola oil in a frying pan over medium-high heat until it shimmers. Add the assembled tacos in a single layer and fry on each side until crisp, about 1-2 minutes per side. Drain on paper towels and then serve.
Speed it Up: Instead of boiling or steaming whole potatoes, feel free to boil cubed potatoes, just as you would when making mashed potatoes. Peel and cube potatoes, place them in a stock pan, cover with cold water, boil until tender, and then drain. Proceed with the recipe as directed.
Air Fryer Potato Tacos: Prepare the filling and assemble the potato tacos as recipe directs. Spray the tortillas with cooking spray and air-fry at 400 degrees F for 5 minutes, flip and continue to air-fry for 2-3 minutes, or until golden.
Each serving is based on 2 tacos.
Nutrition
Calories: 127kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 473mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 15mg | Calcium: 112mg | Iron: 1mg
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