Crispy Potato Tacos

• large russet potato2
• sour cream6 oz
• garlic2 clove
• cumin½ teaspoon
• salt0
• oregano½ teaspoon
• corn tortillas8
• oil0
• sour cream0
• salsa0
• cotija cheese0
• fresh cilantro¼ cup

Instructions

1. 1

   Thoroughly wash the potatoes and peel the skin off.

2. 2

   Cut into smaller pieces and place in a pot of cold water.

3. 3

   Bring to a boil over medium high heat and allow potatoes to cook until they are soft.

4. 4

   Place softened potatoes into a large bowl.

5. 5

   Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.

6. 6

   Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break.

7. 7

   On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around.

8. 8

   Fold the tortilla in half and repeat with the rest of the tortillas.

9. 9

   Heat one inch of vegetable oil in a pan.

10. 10

    Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.

11. 11

    Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.

12. 12

    Serve with your favorite toppings.

13. 13

    Enjoy!