Potato Tacos

Recipe View 15 mins In a large pot, bring salted water to a rolling boil. Add the chopped potatoes and cook until they are fork-tender, approximately 15 minutes.

Recipe View 5 mins Once tender, drain the potatoes thoroughly and transfer them to a large mixing bowl. Pour in the milk and mash until smooth and creamy. Stir in the chopped green onions and shredded Cheddar cheese until well combined.

Recipe View 0 mins Spoon approximately 2 heaping tablespoons of the potato mixture into the center of each corn tortilla. Fold the tortilla in half, creating a taco shape, and secure with a toothpick to prevent opening during frying.

Recipe View 5 mins In a large, heavy-bottomed skillet, add enough vegetable oil to reach a depth of 1 inch. Heat the oil over medium-high heat until it shimmers and a small piece of tortilla sizzles when dropped in (about 5 minutes).

Recipe View 5 mins Carefully place the filled tacos into the hot oil, working in batches to avoid overcrowding the skillet. Fry the tacos until they are golden brown and crispy on both sides, about 2-3 minutes per side.

Recipe View 1 mins Remove the fried tacos from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Remove the toothpicks before serving.

Recipe View 0 mins Serve the crispy potato tacos immediately with Ranch-style salad dressing for dipping. Enjoy!