Crispy Potato Tacos

Tacos are a big favorite around this house, and there are endless possibilities! We all very much enjoyed this recipe. It's super quick and easy, and the potatoes make it pretty filling, especially along with the rice. We love adobo rice added to every taco recipe we make. We did use red potatoes when we made them, so I'm not sure if that is why they didn't come out "crispy", but hey, they were still super yummy!

These are easily vegan if you omit the cheese and sour cream. But sometimes, you just want to enjoy yourself some cheese and sour cream ;)

Crispy Potato Tacos

4 medium potatoes

1 medium onion

3 garlic cloves

1 small green pepper

1/2 tsp red pepper flakes

1/2 tsp ground cumin

1 tsp paprika

1 tbsp safflower oil

1 tsp dried oregano

1 tsp dried parsley

1 tomato

s&p

corn tortillas

We also added mushrooms, along with our adobo rice. And as for the seasonings, we did not measure them, we just sprinkled it on to our liking.

Cut the potatoes into small cubes. Dice up the pepper, onion, and garlic, or cut them into strips. Place in a baking dish.

Add the spices and herbs, oil, s&p, and mix well. Cook at 400 degrees for 20-25 minutes, until crispy and golden brown.

Dice up the tomato, and prep all other toppings.
Cook tortillas on the stove, or in the oven at 400 degrees for 3-5 minutes, or you could steam them as well.

When the potatoes and veggies are done, assemble your tacos, and viola!

Eat up, and enjoy!