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close up of potato tacos on plate

Potato Tacos

This potato tacos recipe comprises crispy potatoes loaded with spices and your favorite toppings, making it a perfect vegetarian option.
Course Tacos
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 tacos
Calories 150kcal
Author Ryan Beck


  • 1 ½ lbs Russet potatoes, scrubbed and diced into ½ inch cubes
  • 2 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 2 teaspoon cumin
  • 2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10-12 corn tortillas
  • onion, tomato, cilantro, avocado, cheese, limes, sour cream for topping


  • Add the potatoes to a large pot of cold water, making sure they are covered. Bring to a boil and cook for 10-15 minutes or until they are fork tender. Drain the potatoes.
  • Transfer the potatoes to a large bowl and toss with the cornstarch, cumin, paprika, chili powder, garlic powder, salt and black pepper.
  • Heat olive oil in large skillet over medium heat. Add potatoes in a single layer and cook for about 3 minutes so they get crispy. Flip and cook for another 3 minutes.
  • For tortillas, heat small skillet over medium-high heat and cook for 30 seconds on both sides. Serve crispy potatoes over warm tortillas with your favorite toppings.


  • Be consistent when cutting potatoes so it will cook evenly.
  • I keep the skin on for added texture but you can remove the skin.
  • Start potatoes in cold water and bring to a boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
  • Cook until just done and drain potatoes well to avoid a mushy, watery mess.


Serving: 1taco | Calories: 150kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 68mg | Potassium: 464mg | Fiber: 5g | Sugar: 1g