Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 0.5 cup sour cream
  • 1 cup fresh cilantro
  • 1 clove garlic, peeled
  • 1 large lime, juiced
  • 1 tbsp extra virgin olive oil
  • 12 small corn tortillas
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 cup red cabbage, thinly shredded

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the cubed Yukon Gold potatoes with neutral oil and cornstarch until each piece is evenly coated in a thin, translucent film.
  3. Spread potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the edges are deep golden brown and crispy.
  4. While potatoes roast, combine sour cream, cilantro, garlic, lime juice, and olive oil in a blender. Process until smooth and bright green.
  5. Remove potatoes from the oven. In a large skillet over medium heat, toss the roasted potatoes with smoked paprika, cumin, garlic powder, salt, and pepper for 2 minutes to bloom the spices.
  6. Warm the corn tortillas. Fill each with the spiced crispy potatoes, shredded cabbage, and crumbled Cotija cheese.
  7. Drizzle generously with the cilantro lime sauce and serve immediately.