Maybe you’re already on to potato tacos, but I don’t think I’d had one until this year. We’ve had a bounty of potatoes this season, so you might be looking for some different ways to use them up. Cook up the potatoes ahead of time – maybe make a bigger batch so you have some cooked, seasoned potatoes for potato salad – and then brown the potatoes just before you’re ready to eat.
Ingredients:
1 pound potatoes, cut into 1/2-inch dice Kosher salt 1 tablespoon white vinegar 4 tablespoons vegetable oil 12 warm soft corn tortillas, for serving 1 white onion, minced, for serving 1/2 cup chopped fresh cilantro leaves, for serving Homemade or store-bought salsa, for serving 2 limes cut into 8 wedges each, for serving
Preparation:
Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes. Season to taste. Serve immediately with tortillas, onions, cilantro, salsa, and limes on the side.