Potato Tacos

Literally one of the simplest and easiest recipes ever!

Potato tacos

4 medium sized potatoes

2 cloves of garlic

3 tbls of cooking oil

20 corn tortillas

Salt pepper to taste

Depending on preference you can peel the potatoes or leave the skin on. You’re going to wash the potatoes chop them into large chunks. Place the potatoes in a large pot, fill with water about an inch above the potatoes, salt the water and let boil until tender. Heat a large skillet with the cooking oil in it. When the potatoes are ready, drain them and place them in the heated skillet on medium heat. Add salt and pepper to taste and mix. While the potatoes cook you want to smash them, but not mash them, you want them chunky but an appearance between home-fries and mashed potatoes. Flip them about every 5 minutes adding oil when necessary, until the potatoes have a nice golden color and remove them from heat.

Now, at this moment…. you’ve got the power to change your future. You’ve got two options with these tacos… you can eat them soft, by warming up the corn tortillas on a dry griddle and leave it be, fill it with the potato mixture and top with chopped lettuce, tomato, salsa, and avocado. OR you can warm up your tortillas a bit fill them with the potato mixture, fold them in half… AND FRY THEM! It’s honestly up to you, I like both ways, but the soft taco format leaves more room for left overs.

The tacos can be served with rice and beans, steamed/grilled/roasted veggies, your favorite sauces and dips, or nothing!

Because they’re so simple, there’s a lot of room for creativity. Next time you make them try throwing in some chili powder and cumin, or caramelized onions and nooch! The possibilities are literally endless!

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