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Crispy Potato Tacos Recipe
Ingredients
- For The Tacos:
- Sea salt
- 1½ pounds potatoes (any variety), scrubbed and cut into 1½-inch pieces
- 1½ cups grated Cheddar
- Handful of cilantro, leaves and stems finely chopped
- 1 small garlic clove, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 16 to 18 corn tortillas
- Neutral oil, as needed
- Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving
- For The Spicy Red Salsa:
- 3 tomatoes (about 1 pound), chopped
- ½ red onion, roughly chopped
- Small handful of cilantro, leaves and stems roughly chopped
- 1 fresh serrano or Fresno chile (seeded, if you prefer less spice)
- 1 garlic clove, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- Sea salt
- ¾ cup vegetable stock
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