• 1 ½ lbs white potatoes, peeled and diced small 2 tablespoons vegetable oil
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup fresh cilantro, chopped
• Juice of 1/2 lime

For serving (optional):

• Warm tortillas
• Crumbled queso fresco
• Sliced avocado
• Salsa or hot sauce

• Dice the white potatoes into small, even pieces to help them crisp up quickly. 

• Heat oil in a large skillet over medium heat. Add the white potatoes and cook for 12–15 minutes, stirring occasionally, until golden brown and crispy on the outside. 

• Stir in the diced onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute. 

• Sprinkle in chili powder, paprika, cumin, salt, and pepper. Stir well to coat the white potatoes evenly. 

• Stir in the diced tomatoes and cook for another 2–3 minutes until everything is heated through. 

• Remove from heat and squeeze fresh lime juice over the potatoes. Toss with chopped cilantro. 

• Spoon the crispy white potatoes into warm tortillas and top as desired. 

Tips / Notes 

• White potatoes crisp up beautifully, making them ideal for taco fillings. 

• Add chorizo or grilled veggies for variation. 

• Also great as a filling for burritos or breakfast tacos.