Taco Bell Potatoes
Ingredients
Potatoes
- 4 pounds Russet Potatoes
- 1 cup All Purpose Flour
- 2 - 3 Tbsp Taco Seasoning
For Serving
Instructions
Potatoes
- Wash and peel (or leave the skins on). If peeling, wash off the potato funk after peeling, then dry them off.
- Dicing the potatoes is easier shown than told, so either watch my video above, or THIS VIDEO too!
- Once your potatoes are diced, add them to a bowl and cover with some water for about 10 minutes. Then drain and pat dry.
- In a large bowl, combine the flour and taco seasoning. Toss your cubed potatoes until they are all thoroughly coated.
- Add some neutral oil (like peanut, vegetable or canola) to a large, deep rimmed skillet or Dutch oven, and bring it up to 350° to 375° F. Then fry your potatoes in batches, careful not to overcrowd the pan. Fry until golden brown, about 8 - 10 minutes. Let them rest on a wire rack and sprinkle with salt immediately.
Cheesy Fiesta Potatoes
- Add the fried potatoes to a bowl and cover with as much Vegan Nacho Cheese as you like!
Potato Soft Taco
- Add some potatoes to a tortilla along with some shredded lettuce, shredded vegan cheese and Creamy Jalapeño Sauce!
Beefy Potato-rito
- Add the potatoes to a burrito sized tortilla, then add as much Vegan Taco Meat, Vegan Nacho Cheese and Creamy Jalapeño Sauce! as you'd like, roll it, grill it and enjoy!
Notes
Now that you have everything whipped up, you can make whatever you want! Go ahead and make any of the above dishes, or feel free to mix and match! All of these things go super well together, I have been subsisting off of them for the past few days and I'm not even close to being burnt out on them yet!
Tried this recipe?Let us know how it was!