Quick Crispy Potato Tacos Dorados

Steps

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1. 1
   Steam the potatoes on the stovetop or in an Instant Pot at pressure for about 10 minutes, then allow a quick pressure release.
   ≈0:00
2. 2
   Chop the steamed potatoes into small pieces for easier mixing with other ingredients.
   ≈0:12
3. 3
   Season the potatoes with salt, black pepper, onion powder, and garlic powder, plus any additional seasonings you prefer.
   ≈0:18
4. 4
   Add green onions and roasted chile verde to the potatoes for flavor and a meaty bite.
   ≈0:30
5. 5
   Add sour cream and gently squeeze the potato mixture with your hand to combine all ingredients thoroughly.
   ≈0:36
6. 6
   Place the potato filling on one side of each flour tortilla, leaving a bit of room for toppings.
   ≈0:57
7. 7
   Roll the tortilla tightly around the filling to form a snug package and set aside.
   ≈1:10
8. 8
   Heat a skillet over medium heat and add enough neutral oil to coat the bottom of the pan.
   ≈1:24
9. 9
   After the oil heats for about 45 seconds, place the rolled tortillas in the pan and fry for about 30 seconds on each side until crispy.
   ≈1:31
10. 10
    If desired, hold the rolled tortilla upright with tongs to fry the seam side as well. Serve when golden and crispy.
    ≈1:44