Crispy Potato Tacos (Tacos Dorados de Papa)

Steps

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1. 1
   Add potatoes to a pot of boiling water, cover with a lid, and simmer on medium heat for about 15 minutes until fork-tender.
   ▶ ≈1:01
2. 2
   Drain the cooked potatoes and season with salt and black pepper. Add garlic powder or other seasonings if desired, lightly mash, then stir in sour cream until fluffy and well combined.
   ▶ ≈1:23
3. 3
   Place a small portion of mashed potato filling in the center of a corn tortilla, shape into a taco. Repeat with remaining potatoes and tortillas.
   ▶ ≈1:48
4. 4
   Test the oil temperature by placing a wooden spoon or chopstick into it. When vigorous bubbles form, it's ready. If there's smoke, allow the oil to cool slightly and try again.
   ▶ ≈2:37
5. 5
   Carefully place the tacos into the hot oil, holding them briefly to start frying. Scoop out any potatoes that escape to prevent splattering.
   ▶ ≈3:03
6. 6
   Continue frying for 3 to 5 minutes, flipping every minute or so, until the tacos are golden and crispy.
   ▶ ≈3:28
7. 7
   Remove the crispy tacos and let the oil drip off. Clean the oil slightly before frying the remaining batches.
   ▶ ≈3:59
8. 8
   Serve topped with cabbage or lettuce (whichever is more affordable), and your choice of canned salsa or hot sauce.
   ▶ ≈4:20