Crispy Potato Green Chile Tacos (Print Version)
# Ingredients:
01 -
6 medium size red potatoes, washed and diced into ½-inch pieces, about 6 cups worth
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
½ teaspoon freshly ground black pepper
05 -
½ teaspoon granulated garlic or garlic powder
06 -
½ teaspoon smoked paprika
07 -
½ teaspoon chili powder (optional)
08 -
½ teaspoon cumin powder
09 -
8 6-inch flour tortillas
10 -
2 cups shredded cheddar cheese or Mexican shredded cheese blend
11 -
1 cup roasted and chopped green chile
12 -
2 tablespoons fresh cilantro, chopped
13 -
Sour cream (OPTIONAL)
14 -
Salsa (OPTIONAL)
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle generously with all of the spices. Toss with your hands to thoroughly coat.
03 -
Roast for 20 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula. Roast an additional 10-20 minutes until deep golden brown.
04 -
When the potatoes are almost done roasting, warm the tortillas either in the oven or microwave. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla. Place the warmed tortillas in a clean tea towel until ready to use.
05 -
In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese - as the melted cheese will assist in holding the tacos together.
06 -
Divide the potato mixture between the warm tortillas. Sprinkle each taco with cilantro and serve warm with sour cream and/or salsa if desired.
# Notes:
01 -
These tacos feature crispy roasted potatoes, gooey cheese, and spicy green chile in warm tortillas.