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Oven-Fried Potato and Cheese Tacos Dorados
No need to stand at the stove deep-frying these tacos dorados. They crisp up beautifully in the oven using just a few tablespoons of oil—making them totally doable for weeknight meals. We fill flour tortillas with roughly mashed potatoes and cheese; pickled jalapeños and chipotle chilies in adobo lend the filling some kick. Finish the tacos with cool, crisp iceberg lettuce and fresh cilantro, then embellish with more garnishes if you like; see the suggestions below.
4
Servings
55 minutes
40 minutes active
Ingredients
-
5
tablespoons grapeseed or other neutral oil, divided
-
1½
pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
Directions
-
01Heat the oven to 475°F with a rack in the middle position. Grease a rimmed baking sheet with 3 tablespoons oil. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the potatoes, cover and cook, stirring occasionally, until well browned and fully tender, about 12 minutes.
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March 25, 2023
So Good!
Dangerously close to eating all 8. Used the Milk Street FRESH TOMATILLO AND SERRANO CHILI SALSA, sour cream, cilantro, and shredded iceberg. Fairly easy and so damn good!
August 29, 2023
Yummy and Spicy
It would also work to simply boil the potatoes before lightly mashing. This would reduce the amount of oil used in this recipe.
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