Crispy Potato Tacos Recipe

Dice your potatos into cubes and add them to a saucepan. Add just enough water to cover the potatoes, then bring to a boil and cook until the potatoes are tender (10-15 minutes).
250 g white potatoes
Drain the potatoes and add them to a large mixing bowl.
Add the minced garlic, chopped cilantro, sour cream, seasonings, and cheese, and mix/mash the ingredients until fully combined.
1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, salt and pepper, 0.25 teaspoon cayenne chili pepper, 2 tablespoon sour cream, 2 garlic cloves, 10 g cilantro, 0.5 teaspoon oregano
Spread the potato filling over your taco wraps and top with the grated cheese.
45 g cheddar cheese, 4 taco tortilla wraps
Fry the tacos in the oil for 1-2 minutes on each side until crispy.
1 tablespoon oil