1tablespoonoilolive, avocado, vegetable, canola, or sunflower seed
24white corn tortillastwo per taco, 3 tacos per person
1limecut into wedges for serving
Preheat your oven to 425F and cut your potatoes so they are about the same size, ¾-1" pieces.
Parboil the potatoes by just barely covering them in a pot with cold water, adding salt, and simmering until just barely fork-tender.
Drain the potatoes and add the oil, salt, garlic, smoked paprika, and cayenne pepper. Toss well to coat, and transfer to a sheet pan.
Bake for 25-30 minutes - however long it takes them to get golden and crispy.
Heat up your tortillas and serve the warm tortillas with the crispy roasted Yukon gold potatoes, salsa, cilantro, and lime wedges.
After trying and testing different potatoes, the Yukon gold potatoes came out on top by a long shot for this recipe. However, you can also use red potatoes, fingerling potatoes, or Russet potatoes.You can see details of how to par-boil the potatoes and roast them in this post about crispy roasted potatoes.There are different ways to heat up your tortillas: over an open flame, in the oven, and in a microwave:
over a flame: heat 1 tortilla at a time over direct medium flame. Use tongs to flip them over until heated through. You can also heat them in a dry skillet.
in the oven: stack 2-5 tortillas wrapped in aluminum foil in an oven preheated to 350F for 12-15 minutes until heated through.
in a microwave: heat 2-5 tortillas at a time, covered by a damp paper towel and microwave for 30 seconds at a time until heated through.