Description
These spicy potato tacos feature crispy baked Russet potatoes coated in a flavorful blend of spices and cornstarch for extra crunch. Served in soft tortillas with chipotle sauce, shredded vegan cheddar, lettuce, and diced tomatoes, they make a delicious and satisfying plant-based meal.
Ingredients
Spicy Potatoes
- 4 large Russet potatoes, peeled and diced
- 1/4 cup olive oil
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
For Assembling
- Small soft tortillas, warmed
- Chipotle sauce
- Shredded lettuce
- Shredded vegan cheddar cheese
- Diced tomatoes
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Lightly oil a large rimmed baking sheet or two smaller baking sheets to prevent sticking.
- Prep Potatoes: Peel the potatoes and dice them into 3/4 inch chunks. Rinse the diced potatoes in cold water to remove excess starch.
- Parboil Potatoes: Bring a large pot of water to a boil, enough to cover all the potatoes. Carefully add the potatoes and boil for 5-7 minutes until slightly tender but still firm when pierced with a fork.
- Drain and Dry: Drain the potatoes in a strainer and let them sit for about 3 minutes to dry out. Give the strainer a gentle shake to roughen the surface for better crisping.
- Toss with Seasonings: In a large bowl, combine the parboiled potatoes with olive oil, cornstarch, salt, onion powder, garlic powder, ground cumin, paprika, and cayenne pepper. Toss well to evenly coat all pieces.
- Bake to Crisp: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for 40-45 minutes, flipping the potatoes halfway through, until golden brown and crispy.
- Assemble Tacos: Warm the small tortillas. Fill each tortilla with a generous portion of the spicy baked potatoes, then top with chipotle sauce, shredded vegan cheddar cheese, shredded lettuce, and diced tomatoes.
- Serve and Enjoy: Serve immediately while warm and enjoy the spicy, crispy potato tacos!
Notes
- Nutrition information is an estimate only and applies to the potatoes alone, not including tortillas or toppings.
- Sweet potatoes can be substituted for Russet potatoes, though this may alter taste and texture.
- Leftover potatoes keep well for 4-5 days refrigerated; reheat in an air fryer or oven for best results.
- These potatoes do not freeze well due to their texture after baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
