Crispy Potato Tacos (Tacos de Papa)

Crispy on the outside, creamy on the inside, and absolutely irresistible with every bite. These tacos de papa are the comfort food you didn’t know you needed in your life. The contrast between the golden, crunchy tortilla shell and the velvety, seasoned potato filling creates pure magic that will have everyone reaching for seconds (and thirds).

What makes these potato tacos special is their beautiful simplicity. The humble potato transforms into something extraordinary when mashed with rich butter and cream, then tucked into corn tortillas and fried to crispy perfection. Top them with fresh, crisp lettuce, juicy tomatoes, and your favorite salsa for a flavor explosion that hits all the right notes – savory, creamy, crunchy, and just a touch spicy if you like.

Ingredients

For the Potato Filling:

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

For the Garnishes:

• ½ head lettuce, shredded
• 2 large tomatoes, diced
• Spicy Red Salsa with Chile Japonés

Steps

1. Prepare the potatoes. Fill a large pot with 1 quart of water (enough to cover potatoes) and bring to a boil over medium-high heat. Add peeled and rinsed potatoes and cook for 15-25 minutes until they’re fork-tender – you should be able to pierce them easily all the way through, but they shouldn’t fall apart when pierced. The exact time depends on potato size, so start checking at the 15-minute mark.
2. Drain thoroughly. Pour potatoes into a colander, shaking gently to remove excess water. Return empty pot to stove over low heat.
3. Season and mash potatoes. Return drained potatoes to the pot over low heat. Add 4 tablespoons butter, ½ cup milk, ½ cup heavy cream, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Mash everything together until smooth but still slightly textured. Taste and adjust salt if needed – the mixture should be flavorful and slightly saltier than you might normally season potatoes, as this will ensure the final tacos aren’t bland. PRO TIP: Don’t panic if the mixture looks too wet at first! Keep mashing and the liquids will be absorbed into the potatoes, creating that perfect creamy consistency.
4. Heat oil for frying. Pour ½ cup oil into a large frying pan and heat over medium-high heat until shimmering but not smoking (about 350°F/175°C if you’re using a thermometer). The oil is ready when a small piece of tortilla sizzles vigorously when dropped in.
5. Prepare tortillas. While oil heats, soften your tortillas by either:

• Warming them 4 at a time on a comal or flat griddle for about 30 seconds per side
• Wrapping stacks of 4 in a clean kitchen towel and microwaving for 30-45 seconds until they become pliable but not crisp

1. Assemble and fry tacos. Working with one tortilla at a time, spread about 2-3 tablespoons of potato mixture on one half of each tortilla, keeping it about ½ inch from the edges. Fold tortilla in half and carefully place into the hot oil. You may need to hold the top of the taco down with tongs for 5-10 seconds to prevent it from unfolding. Fry for 1-2 minutes until the bottom is golden brown, then flip and fry the other side for another 1-2 minutes until evenly crisp and golden.
2. Drain excess oil. Transfer fried tacos to a plate lined with paper towels, positioning them on their sides to allow oil to drain from both sides. Continue the process with remaining tortillas and filling, adding more oil to the pan if needed.
3. Serve and enjoy! Arrange tacos on a serving platter and top with shredded lettuce, diced tomatoes, and your favorite salsa. For best texture contrast, only garnish tacos that will be eaten immediately.

PRO TIP: For leftovers, store ungarnished tacos in an airtight container and reheat in the oven or air fryer at 300°F (150°C) for 10-15 minutes until hot and crispy again.

Smart Swaps

• Use Greek yogurt instead of heavy cream (use ⅓ cup instead of ½ cup) for a lighter, protein-packed filling
• Try sweet potatoes instead of russet for a nutrient boost and subtle sweetness
• Substitute avocado oil for frying if you prefer its higher smoke point and heart-healthy fats
• Use cabbage instead of lettuce for extra crunch and longer-lasting freshness

Make It Diabetes-Friendly

• Replace russet potatoes with cauliflower (steam 1 medium head until tender, then mash) to reduce carbs by approximately 18g per serving
• Use low-carb tortillas (containing 3-4g net carbs each) instead of traditional corn tortillas (12g carbs each)
• Add 1 tablespoon of ground flaxseed to the filling to increase fiber, which helps slow glucose absorption
• Air fry instead of deep frying: brush tacos with 1 tablespoon oil and air fry at 400°F (205°C) for 6-8 minutes until crisp

Pro Tips

• Prevent potatoes from turning brown by soaking them in cold water immediately after peeling
• Make the potato filling up to two days ahead and refrigerate – just reheat slightly before assembling tacos
• For extra flavor, add ½ teaspoon garlic powder and ¼ teaspoon cumin to the potato mixture
• Try rolling the tortillas into taquitos instead of folding them for a fun presentation variation
• For extra crispy tacos, use slightly stale tortillas – they absorb less oil and crisp up beautifully