1 ½lbsRusset potatoes, scrubbed and diced into ½ inch cubes
2tablespoonolive oil
1tablespooncornstarch
2teaspooncumin
2teaspoonpaprika
1teaspoonchili powder
1teaspoongarlic powder
½teaspoonkosher salt
¼teaspoonblack pepper
10-12corn tortillas
onion, tomato, cilantro, avocado, cheese, limes, sour cream for topping
Instructions
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.
Notes
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.