Crispy Potato Tacos
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. These crispy potato tacos are 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. 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, these crispy potato tacos should become a new standby recipe for an easy weeknight dinner or a festive dinner party- buffet style. Promise.
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Crispy Potato Tacos
Ingredients
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
Instructions
- Preheat oven to 400 degrees F and line one large baking sheet with parchment paper.
- 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.
- Spread the potatoes 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 potatoes into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy.
- 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.
- 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.
I have been using this recipe for YEARS because it’s delicious, easy, and everyone is always impressed. You’ll want to double this recipe when cooking for a party because people will go back for seconds and thirds.
As always Timmy is on point with his flavors.
Cristal! This made my day! (This was one of the very first recipes on the blog and I need to give this post and update!) Happy to hear you love it. Thanks for being here!
Maybe an “old” recipe by now, but had to hop on and say that aioli is FIRE. I did not skimp on the jalapeno and I’m glad I didn’t. Had to thin mine out with a little extra water and lime juice, perhaps because of the extra jalapeno 😅 I made tofu scramble as well to mix with the potatoes, and when both fillings were all gone, I couldn’t let the remaining aioli go to waste, so I made TVP taco meat and am enjoying taco salads that are beyond elevated by the aioli. Thank you!
Amazing to hear! This summer I will refresh this recipe with new images and give it a facelift!! HAHA Thanks for reminding me you love it!
What if given a spicy mayonnaise?
That could work!
Another winner! Should’ve done the jalapeño in the aioli but aggressively used red pepper flakes in its stead. Such great combination of flavor and texture!
I am planning on reshooting this and giving it an update!! So happy you like it!!
I make just the potatoes from this recipe at least twice a month. They are my go-to roasted potatoes and I’ve made them for friends and family who have asked for the recipe and request that I make them for them regularly. Super crispy, super flavorful, really just the ultimate roasted potatoes. I highly recommend!
This is lovely to read! I’m so happy you and your friends like them. Thank you for leaving a comment. Have a fabulous weekend!
These are pleasantly delicious! The aioli is the magic that brings it all together. Thank you for sharing this recipe! It’s a keeper! We’ll be making it again.
Thanks! I love this recipe and I am so happy you enjoyed it!
This is one of our absolute favorite recipes. The potatoes are so incredibly tasty and delicious. The Cilantro-Lime Aioli is amazing! I make a big batch and use it on so many other things, wraps, tacos, burritos, sandwiches, veggie bowls, anything, and everything. It’s so good! Thank you so much for the recipe! You are awesome! : )
You are so sweet! I am so glad that you like the recipe. And I love that you are being creative with what you do with it. That makes me very happy!
Just made these for the first time and oh my gosh! Absolutely delish and the potatoes were perfect. I don’t love cilantro though, so I would probably cut down on the amount of it in the aioli when I make it next time, but regardless, it tasted so good!
Yayyy! You can totally cut back on the cilantro- I get it. Thank you for the love!
This is my FAVORITE recipe! I make the aioli every week. It is so good with beans and rice, mixed with Sriracha, and of course on these potato tacos. I’ve made it with purple potatoes, Yukon, russet… it is always good. I highly recommend adding the jalapeño to the aioli. I also just throw all the aioli ingredients in the Vitamix on a lower speed. It’s a little thinner consistency but just as good. This recipe alone is what started my transition to fully vegan. If you have non vegan friends (or even better, vegan!) and want to cook for them, this is your recipe!❤️❤️
OMG! I love that! I will def. try with other potatoes too- purple would be super fun. The fact that this recipe helped you transition to veganism makes my heart warm. Thank you.
I did Yukon as well because that’s what I had leftover from Easter deviled potatoes. I was worried I’d miss that starchy texture from the russets (we’ve made the recipe before with russets) but the Yukon Golds worked amazingly!