Ingredients
2lbsRusset potatoes
½cupall-purpose flour
½tsponion powder
½tspgarlic powder
¼tsppaprika
¼tspcayenne pepper
8flour tortillas,or corn tortillas
Olive oil,for deep frying
½cupCheddar cheese,finely shredded
1cupiceberg lettuce,shredded
½cupsour cream,or nonfat Greek yogurt
¼cupmayonnaise,such as Dukes
2chipotle peppers,in adobo sauce
½tspkosher salt
¼tspground black pepper
¼tsponion powder
¼tspgarlic powder
2tsplime juice,freshly squeezed
Preparation
Heat oil in a deep fryer to 350 degrees F.
Wash and peel potatoes. Cut potatoes into ½-inch to ¾-inch cubes. Rinse potatoes off, and pat dry with a paper towel.
Prepare seasoned flour for potatoes by combining flour, onion powder, garlic powder, paprika, and cayenne pepper in a medium-sized bowl. Stir to combine.
Drop potato chunks into the flour, and coat well. Shake off excess seasoned flour before placing potatoes to the deep fryer.
Deep fry for about 10 to 12 minutes or until the potatoes are golden brown. Remove potatoes from the fryer, and drain on wire rack.
Combine all sauce ingredients in a blender and puree for about 30 seconds. Store any unused sauce in an air-tight container.
Prepare tacos by warming tortillas for about 30 seconds in the microwave.
Add 3 tablespoons of potatoes to each tortilla, drizzle on chipotle sauce, and top with shredded lettuce and cheese.
Serve and enjoy.
