Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs Russet potatoes, scrubbed and diced into 1/2 inch cubes
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 10-12 corn tortillas
  • onion, tomato, cilantro, avocado, cheese, limes, sour cream for topping

Instruction

  • Add the potatoes to a large pot of cold water, making sure they are covered. Bring to a boil and cook for 10-15 minutes or until they are fork tender. Drain the potatoes.
  • Transfer the potatoes to a large bowl and toss with the cornstarch, cumin, paprika, chili powder, garlic powder, salt and black pepper.
  • Heat olive oil in large skillet over medium heat. Add potatoes in a single layer and cook for about 3 minutes so they get crispy. Flip and cook for another 3 minutes.
  • For tortillas, heat small skillet over medium-high heat and cook for 30 seconds on both sides. Serve crispy potatoes over warm tortillas with your favorite toppings.