Crispy Potato Tacos

 
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Ok, this has got to be one of my favorite cheap and easy meals. There is just something about this combination that's incredibly satisfying: fluffy, moist chunks of russet potatoes, tossed with a flavorful coating and baked until crispy, wrapped in a warm tortilla blanket with loads of refreshing goodness. Now, usually I like to give you guys some wiggle room with substitutions, but not for these three ingredients: russet potatoes, iceberg lettuce, soft tortillas. The combination of the starchy, fluffy russet potatoes, crispy iceberg lettuce, and the soft texture of a flour tortilla truly *makes* this recipe. As for the aioli, you can simply use any vegan mayo, or a flavored one at that. But the aioli below is not only creamy and rich, but tangy and bursting with flavor from the cilantro and lime juice, a perfect cool contrast to the spiced potatoes. I assure you, after trying this one time, it should become a new stand-by recipe for an easy weeknight dinner or a festive dinner party- buffet style. Promise.

Serves 4 to 6

Crispy Potatoes

2 lbs russet potatoes, scrubbed and rinsed
¼ teaspoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon chipotle chili powder
1 teaspoon cumin
3 tablespoons nutritional yeast
3 tablespoons all-purpose flour
2 tablespoons tamari or soy sauce
2 teaspoons rice vinegar
⅓ cup vegetable oil
Sprinkling of sea salt, to taste

Cilantro-Lime Aioli

¼ cup fresh lime juice
1 cup freshly chopped cilantro, packed
3 tablespoons minced jalapeño (optional)
½ teaspoon sea salt
1 tablespoon nutritional yeast
1 ½ cups vegan mayo

To Assemble:

Soft flour tortillas (one package), warmed
Shredded iceberg lettuce
Thinly shaved red onion
Thinly sliced jalapeño
Fresh cilantro, to garnish
 

1. Preheat oven to 400 degrees F and line one large baking sheet with parchment paper. 

2. Cut the potatoes into bite sized chunks. In a large mixing bowl, combine the potatoes, black pepper, onion powder, garlic powder, chili powder, cumin, nutritional yeast, and flour. Toss and mix well. Pour in the tamari, vinegar, oil and continue to mix and toss until all the pieces are coated thoroughly.

3. Spread the poatoes in an even layer on the baking sheet and cook for 25 minutes. Remove and give one piece a taste. Season with sea salt as needed. Flip with a thin spatula and shake the potatos into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy. 

4. While the potatoes are baking, whip up the aioli. First, blend the lime juice, cilantro, jalapeño (if using), sea salt, and nutritional yeast in a small blender. Blend for a minute or two until you are left with a bright green liquid. Transfer to a small mixing bowl and add the mayo. Using a whisk, mix until smooth. Transfer to a squeeze bottle or tightly cover and keep in the fridge. 

5. Assemble the tacos by placing on some lettuce, potatoes, sliced red onion, sliced jalapeño, fresh cilantro on a warm, soft tortilla. Drizzle with the aioli and enjoy. 

 

Tips

If you look in the refrigerated section of your grocery store, you might be pleasantly surprised to find 'raw' or uncooked soft tortillas! These are the best as you can simply cook them in a pan as needed. They are fresh, so delicious, and also do not have a long list of sketchy ingredients (like most soft tortillas do). Obviously, use whatever you can find but these are ideal. 

If you like spicy, go for the jalapeño option in the aioli. The heat from every pepper is different, so maybe give it a taste before deciding on how much to add. I used 3 tablespoons, but that's just me. I don't want any complaints if the aioli is too spicy just because you buggin'.