Golden Potato tacos are the kind of comfort food that shows up at parties, weekday dinners, and late-night cravings alike. Crispy, golden-fried corn tortillas cradle a buttery, onion-scented mashed potato filling and a bright, fresh tomato salsa — simple ingredients that add up to something unexpectedly satisfying. If you want a mash-up of crunchy exterior and pillowy interior that’s budget-friendly and crowd-pleasing, these are a winner. If you like potato-forward dishes, you might also enjoy this take on the best-ever potato wedges as a side.
Why you’ll love these tacos
These tacos balance comfort and crispness in a way that’s hard to resist. The mashed potato filling is rich from butter and sour cream, while the fried tortilla shell gives you that taco crunch without meat. They’re quick to put together, cost-effective, and great for feeding a crowd — plus they’re easy to adapt for kids or spice lovers.
“Golden, crisp shells with a creamy potato center — the perfect vegetarian taco that never feels like a compromise.”
They work perfectly for a casual weeknight dinner, game-day snacking, or as a vegetarian main at a taco night.
Preparing Golden Potato Tacos
This recipe is a two-part process: cook and mash the potatoes with buttery onions, then assemble and shallow-fry the filled tortillas until golden. Start with boiling the potatoes so you get a smooth, creamy mash; while they cook, sweat the onions in butter to build flavor. Once assembled, fry the tacos quickly at about 350°F so the tortillas seal and crisp without absorbing too much oil. Plan about 30–40 minutes from start to finish, with most of that being hands-off boiling time.
What you’ll need
- 2 Russet potatoes (about 1–1.5 lb total)
- Neutral oil for deep frying (vegetable or canola oil) — enough for about 1/2–1 inch in a skillet, or more for deeper frying
- 2 tablespoons unsalted butter
- 1/2 cup white onion, diced
- 1/4 cup sour cream
- Salt and black pepper to taste
- 12 corn tortillas
- 4 Roma tomatoes (for salsa)
- 1/4 teaspoon salt (or garlic salt) for salsa
- 1 jalapeño, optional (seeded for less heat)
Substitutions and notes:
- Use Yukon Golds for a naturally creamier mash, though russets give the classic fluffy texture.
- Greek yogurt can replace sour cream for a tangier, slightly healthier option.
- If you want a cheesier filling, try ideas from this cheesy potato burritos recipe for inspiration.
Step-by-step instructions
- Prepare potatoes: Peel and cut potatoes into large, even chunks. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until tender, about 15–20 minutes. Drain well and return to the pot.
- Sauté onions: While potatoes cook, melt 2 tablespoons butter in a skillet over medium heat. Add diced onion and sauté until translucent and soft, about 4–6 minutes. Don’t brown — you want sweet, mellow onion flavor.
- Mash filling: Mash the drained potatoes in the pot until mostly smooth. Stir in the sautéed onions and sour cream. Season generously with salt and black pepper. Taste and adjust. Keep the filling warm.
- Make salsa: Blanch the Roma tomatoes briefly in boiling water until skins split, then transfer to ice water. Peel the skins, core and rough-chop the tomatoes, and blend with 1/4 teaspoon salt and the jalapeño (if using) until slightly chunky. Refrigerate until serving.
- Warm tortillas: Heat corn tortillas so they’re pliable — a dry skillet or a damp paper towel in the microwave for 20–30 seconds works.
- Assemble tacos: Spoon 2–3 tablespoons of potato mixture onto each tortilla, fold or gently pinch the edges to form a taco. Don’t overfill; you want them easy to handle.
- Fry until golden: Heat oil in a skillet to about 350°F (medium-high heat). Carefully add each filled taco and fry 1–2 minutes per side until crisp and deep golden. Use tongs to press edges gently so they seal. Transfer to paper towels to drain.
- Serve: Plate with fresh salsa and any desired toppings.
Best ways to enjoy them
Serve these tacos hot and crisp with the fresh Roma tomato salsa on the side. Good topping ideas:
- Crumbled queso fresco or shredded Monterrey Jack
- Pickled red onions or quick-pickled jalapeños for brightness
- Fresh cilantro and a squeeze of lime
- A drizzle of hot sauce or chipotle crema for smokiness
Sides that pair well: a simple cabbage slaw, black beans, or roasted corn. For a heartier meal, add a side of roasted potatoes or those potato wedges linked above.
Storage and reheating tips
- Refrigerator: Store cooled potato filling in an airtight container for up to 3–4 days. The fried tacos are best eaten the day they’re cooked; they lose crispness over time.
- Freezing: You can freeze the mashed potato filling (not the fried tacos) for up to 2 months in a freezer-safe container. Thaw in the fridge overnight, then reheat on the stove with a splash of milk to restore creaminess.
- Reheating fried tacos: Re-crisp in a 375°F oven or toaster oven for 6–8 minutes per side on a wire rack. A quick pan-fry in a skillet over medium heat for 1–2 minutes per side also works. Avoid microwaving — it makes the shells soggy.
Helpful cooking tips
- Dry the cooked potatoes thoroughly after draining to prevent the mash from becoming watery. Return them to the hot pot for a minute to let excess steam evaporate.
- Keep tortillas warm and pliable while assembling to prevent cracks when folding.
- Maintain oil temperature near 350°F. Too cool and the tacos soak up oil; too hot and the shell burns before the seam seals. Use a thermometer if possible.
- Don’t overfill the tortillas; a tidy pocket seals better and fries crisper.
- If oil splatters when frying, wipe the bottom of the tacos with a paper towel to remove excess moisture before placing them in the oil.
Creative twists
- Cheesy potato: Stir in 1/2 cup grated cheese (cheddar, Oaxaca, or Monterey Jack) into the warm potato mix before filling.
- Spicy chorizo blend: Sauté 4 oz of crumbled chorizo and mix into the potatoes for a meaty version.
- Herb-forward: Fold in chopped cilantro, chives, or scallions for freshness.
- Breakfast taco: Add scrambled eggs and salsa verde for morning-friendly tacos.
- Baked option: Brush assembled tacos lightly with oil and bake at 425°F on a sheet pan for 8–10 minutes, flipping once, for a lower-oil finish.
Common questions
Q: Can I make these gluten-free?
A: Yes. Corn tortillas are typically gluten-free but always check the package for cross-contamination warnings. The rest of the ingredients are naturally gluten-free.
Q: Can I skip frying and bake the tacos instead?
A: Yes. Brush them lightly with oil and bake at 425°F for about 8–10 minutes per side until crisp. They won’t be as deep-golden as frying, but they’ll still be tasty and lighter.
Q: Will the filling get soggy inside the fried shell?
A: A little moisture is fine — the mash should be creamy but not runny. Make sure potatoes are well-drained and slightly dry before mashing, and don’t overfill the tortillas.
Q: How spicy will the salsa be with jalapeño?
A: It depends on the jalapeño and whether you include seeds. Remove seeds and membranes for mild heat; keep them for a noticeable kick. Taste and adjust salt and lime if needed.
Q: Is this recipe kid-friendly?
A: Absolutely. Leave out the jalapeño and serve with mild toppings. The crispy shell plus creamy filling is usually a hit with kids.
If you have another question about technique, storage, or a dietary swap, ask and I’ll help you adapt the recipe.
Golden Potato Tacos
Ingredients
For the Filling
- 2 pieces Russet potatoes About 1–1.5 lb total.
- 2 tablespoons unsalted butter
- 1/2 cup white onion, diced
- 1/4 cup sour cream Greek yogurt can be used as a substitute.
- to taste salt and black pepper Season generously.
For the Tacos
- 12 pieces corn tortillas
- Neutral oil for deep frying (vegetable or canola oil) Enough for about 1/2–1 inch in a skillet.
For the Salsa
- 4 pieces Roma tomatoes Blanch before blending.
- 1/4 teaspoon salt (or garlic salt) For salsa.
- 1 piece jalapeño Optional, seeded for less heat.
Instructions
Preparation
- Peel and cut potatoes into large, even chunks. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until tender, about 15–20 minutes. Drain well and return to the pot.
- While potatoes cook, melt 2 tablespoons butter in a skillet over medium heat. Add diced onion and sauté until translucent and soft, about 4–6 minutes.
- Mash the drained potatoes in the pot until mostly smooth. Stir in the sautéed onions and sour cream. Season generously with salt and black pepper. Keep the filling warm.
- Blanch the Roma tomatoes in boiling water until skins split, then transfer to ice water. Peel the skins, core and rough-chop the tomatoes, and blend with 1/4 teaspoon salt and the jalapeño until slightly chunky. Refrigerate until serving.
- Heat corn tortillas in a dry skillet or a damp paper towel in the microwave for 20–30 seconds to make pliable.
Assembly and Cooking
- Spoon 2–3 tablespoons of potato mixture onto each tortilla, fold or pinch edges to form tacos. Don’t overfill.
- Heat oil in a skillet to about 350°F. Carefully add each filled taco and fry 1–2 minutes per side until crisp and golden. Transfer to paper towels to drain.
- Serve immediately with fresh salsa and desired toppings.