Super Crispy Potato Tacos

Why We Love This Recipe

• Hearty and delicious: Although these potato tacos are completely vegan, they will leave even the pickiest eaters satisfied. With crisp and filling spicy potatoes packed inside a tortilla and topped with crema, pickled cabbage and any other toppings your heart desires, you'll want to go back for seconds and thirds!
• The crunch: These potatoes are extra crispy on the outside with a soft and creamy interior. We also love that this texture is achieved in an oven instead of being fried.
• Easily customizable: These potato tacos are perfect for a taco bar, where everyone can customize their own tacos to their liking by adding different proteins and toppings. They're always a hit with our family as a satisfying dinner that makes everyone (even the picky eaters) happy.
• Breakfast taco potential: Serve these potato tacos with scrambled eggs or scrambled tofu for a delicious savory brunch!

Ingredients

Here's what you'll need to make these crispy potato tacos:

Ingredient Notes

• Potatoes: For this recipe, we're using fingerling potatoes. You can also sub with baby yellow potatoes, or small pee wee, creamer potatoes, new potatoes, yukon golds or red potatoes will also work! We like using smaller, waxier varieties instead of their larger and starchier counter parts since they're easier to cut, and don't require boiling before baking/frying to achieve a crispy exterior and a soft interior. You could also try sweet potatoes in this recipe!
• Chili powder: Adding chili powder to this recipe adds just the right amount of kick to the potatoes. However, depending on your spice preference, its super easy to add a little extra chili for that kick or take some out. You could also add in a pinch of cayenne if you need a little more heat.
• Tortillas: We like to use corn tortillas for these crispy potato tacos, but feel free to substitute these with soft flour tortillas or a mix if preferred. For those that are gluten or grain free, we also love using cassava flour tortillas!
• Olive oil: You can also sub with a high heat oil like avocado, sunflower or vegetable oil.
• Seasonings: Don't skip the spices and dried herbs – they add SO much flavor to these potato tacos!

Instructions

(PREP) Preheat oven to 375˚F / 190˚C. Quarter the potatoes, or if using larger potatoes, dice into ¾" pieces.

(1) In a mixing bowl, whisk or stir together the olive oil, chili powder, salt, garlic powder, cumin, oregano, and onion powder.

(2) Add in the potatoes and toss well to coat. 

(3) Transfer potatoes onto a parchment-lined baking sheet and roast for 30-35 minutes, stirring every 10 minutes to ensure even browning.

(4) Serve with corn or flour tortillas, guacamole/avocado, salsa, pickled vegetables, or whatever toppings your prefer!

Tips and FAQs

• Potatoes: If using fingerling or baby potatoes, we like to quarter them. Smaller pieces = more crispiness and maximum flavor distribution. If using larger potatoes, you'll want to finely dice and make sure all of the pieces are similar in size so they cook evenly.
• Storage and make ahead: While we would recommend eating these tacos warm, these potatoes can be made ahead and stored in an airtight container for 3-5 days, then reheated in the oven, microwave, or on the stovetop just prior to assembling your finished tacos.
• Toppings: Our favorite ways to top these potato tacos are with pickled red cabbage (or pickled onion) and a vegan avocado crema. However, feel free to change it up with the addition of fresh vegetables (shredded lettuce, tomatoes), guacamole, cheese (shredded or crumbled – cotija is great!), sour cream, hot sauce or anything you prefer. Don't forget to serve them up alongside some margaritas! (These pineapple margs are my personal favorite.)
• Add a protein: For an even more filling potato taco, feel free to add in your favorite protein. We love using black beans, pinto beans or our favorite sofritas tofu. If you're not vegan/vegetarian, try pairing these with ground/pulled chicken, beef, etc.
• Stir the potatoes throughout cooking: Not only will this prevent burning, but it will also ensure that the potato pieces are crispy on all sides.
• Warm your tortillas: For more pliable, soft tortillas, warm them up just before serving. To do so, you can either heat directly over an open flame on a gas stove for a few seconds on each side (until slightly charred). Alternatively, wrap several tortillas in damp paper towel and microwave in 20-30 second intervals, until warm and pliable.

More Vegan Taco Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.