Name: Crispy Potato Tacos with Salsa Verde (Standard)
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pounds Russet potatoes-peeled, 1/2-inch diced; 2 tablespoons Vegetable oil; 1/2 teaspoon Kosher salt; 1/4 teaspoon Black pepper-freshly ground; 1 pound Tomatillos-husked, rinsed; 1/2 cup White onion-roughly chopped; 1 Jalapeño pepper-stemmed, roughly chopped; 2 cloves Garlic-peeled; 1/4 cup Fresh cilantro-roughly chopped; 1/2 teaspoon Kosher salt; 8 Corn tortillas; 2 tablespoons Vegetable oil-for frying tortillas; 1/4 cup Cotija cheese-crumbled (optional)

Recipe tier

Accessible and satisfying, these tacos feature a simple crispy potato filling and a bright, tangy homemade salsa verde, perfect for a weeknight meal.

Total 45 min

Serves 4 servings

Steps 6

Ingredients 13

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Soul kitchen · 61 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 13m Cook 32m Plate 5m Reset 10m

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Crispy Potato Filling
1.5 pounds 680 grams Russet potatoes-peeled, 1/2-inch diced
2 tablespoons 30 mL Vegetable oil
teaspoon 2.5 mL Kosher salt
teaspoon 1.25 mL Black pepper-freshly ground
Salsa Verde
1 pound 450 grams Tomatillos-husked, rinsed
cup 120 mL White onion-roughly chopped
1 1 Jalapeño pepper-stemmed, roughly chopped
2 cloves 2 cloves Garlic-peeled
cup 60 mL Fresh cilantro-roughly chopped
teaspoon 2.5 mL Kosher salt
For Assembly
8 8 Corn tortillas
2 tablespoons 30 mL Vegetable oil-for frying tortillas
cup 60 mL Cotija cheese-crumbled (optional)

Equipment

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Instructions

🎙️ Cook with voice coach

For the Crispy Potato Filling: Place diced potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until just fork-tender, about 5-7 minutes. Drain well and spread on a baking sheet to cool slightly and dry.
Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add the par-cooked potatoes in a single layer if possible. Cook, stirring occasionally, until deeply golden brown and crispy on multiple sides, about 15-20 minutes. Season with teaspoon kosher salt and teaspoon black pepper. The potatoes should have a noticeable crust.
For the Salsa Verde: While potatoes cook, place tomatillos, white onion, jalapeño, and garlic in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until tomatillos are softened and changed to a dull olive green color, about 10-12 minutes. Drain, reserving cup of the cooking liquid.
Transfer the cooked vegetables to a blender. Add fresh cilantro, teaspoon kosher salt, and 1-2 tablespoons of the reserved cooking liquid. Blend until smooth. Add more liquid as needed to reach desired consistency, a pourable but not watery sauce. The salsa should be bright green and tangy.
For Assembly: Heat 2 tablespoons vegetable oil in a clean skillet over medium heat. Lightly fry each corn tortilla for 15-20 seconds per side until pliable and slightly warmed, but not crispy. Drain on paper towels.
Fill each warmed tortilla with a generous spoonful of crispy potato filling. Top with fresh salsa verde and crumbled Cotija cheese, if using. Serve immediately while potatoes are still crisp.