crispy potatoes for potato tacos

 

My kids really like the spicy potato tacos at Taco Bell so we recreated them at home!  They are best in the taco versus a stand alone side dish.  This was a winner!

crispy potatoes for potato tacos (i heart vegetables)

1 1/2 pounds russet potatoes, cut into 1/2" pieces

2 tablespoons cornstarch

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon salt

1 tablespoon olive oil

for the sauce for the tacos:

2 tablespoons mayonnaise

1 tablespoon chipotle chili adobo sauce, finely chopped

1 teaspoon lime juice

Preheat oven to 450 degrees.

Line a baking sheet with parchment paper and set it aside.

In a large bowl, toss the potatoes with the cornstarch and spices until the potatoes are evenly coated.

Spread the potatoes on the prepared baking sheet in a single layer.

Drizzle with the olive oil and toss to coat the potatoes evenly (or add the oil to the bag and toss with the potatoes and spices).

Bake for 15 minutes, then flip the potatoes and continue to bake for 10-15 minutes until the potatoes are crispy.

While the potatoes are cooking, whisk together the mayonnaise, chipotle chilis and lime juice.

To make potato tacos, fill a flour tortilla with potatoes then top with shredded cheddar cheese, thinly sliced iceberg lettuce and chipotle sauce