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crispy potato tacos tacos de papa

Tacos de Papa

by Lola Dweck
Tacos de papa, also known as potato tacos, are made with crispy tortillas that are filled with mashed potatoes and topped with fresh garnishes.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Fry Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 16 tacos
Calories 219 kcal

Equipment

Ingredients
  

INGREDIENTS

  • 4 Russet potatoes a little under 2 pounds, peeled and rinsed
  • 1 quart water or enough to cover potatoes
  • 4 tablespoons butter unsalted
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 tablespoon Diamond Crystal Kosher Salt plus more, to taste
  • 1 teaspoon black pepper or to taste
  • ½ cup oil more if necessary; I prefer safflower oil for frying
  • 16 corn tortillas

INGREDIENTS FOR GARNISHES

Instructions
 

  • Bring water to a boil over medium-high heat. Add potatoes and cook for 15-25 minutes or until soft enough to pierce all the way through with a fork. Do not overcook. Potatoes shouldn't fall apart when pierced.
  • Strain out water.
  • Over low heat, mash and mix potatoes with butter, milk, cream, salt, and pepper. Set aside. Taste for salt and adjust if necessary. Mixture should be flavorful and slightly salty.
  • Next, prepare a frying pan with oil over medium-high heat. In the meantime, warm tortillas 4 at a time, over a comal (flat griddle) or wrap them in a clean dish towel, and heat in the microwave for approximately 30-45 seconds or until they become soft and malleable.
  • Working in batches, add potato mixture to tortillas, fold in half, and carefully place tacos in the hot oil in the frying pan. Oil should be very hot and tortilla should sizzle when it touches the oil. You may need to hold the top side of the taco down with tongs for a a few seconds so that it does not unfold. In about 1 to 2 minutes, check underside of taco. If golden brown, turn and fry the other side until golden brown.
  • Once the taco is cooked well on both sides, remove from heat and place on a plate with a paper towel to drain. Continue process until all tacos have been fried.
  • Garnish with lettuce or other leafy green, tomato, and salsa or hot sauce.

A Note from Lola

PREVENT POTATOES FROM TURNING BROWN: by soaking them in cold water immediately after peeling them. Keep them in water until ready to use.  
TO SAVE TIME: potato mixture can be prepared a day (up to two days) in advance. Reheat them before frying to make potatoes easier to work with.
TO REHEAT TACOS: reheat in oven or air fryer for 10-15 minutes at 300 degrees. 
VARIATIONS: this same recipe can be used for potato taquitos; just roll and fry, then enjoy with fresh garnishes and salsa!

Nutrition

Serving: 2gCalories: 219kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 17mgSodium: 409mgPotassium: 338mgFiber: 3gSugar: 2gVitamin A: 507IUVitamin C: 5mgCalcium: 48mgIron: 1mg
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