Go hard or go home.Gather Journal Hard-Shell Potato Tacos
Taco Bell’s founder may not have invented the hard-shell taco, despite his claims otherwise, but his chain was instrumental in spreading the gospel of the crunchy, U-shaped food delivery system. While the hard-shell taco’s predominance remains planted firmly north of the border, Mexico has its own: tacos dorados, crisp, fried tacos, the potato version of which is popular at Lent. Our take tucks roasted potatoes, a limey radish slaw, cilantro, and avocado crema into a crunchy corn shell.
serves 4 to 6
Preheat a baking sheet in a 475°F oven. Add potatoes to a large saucepan along with enough cold, salted water to cover. Bring to a simmer and cook until barely tender, 13-15 minutes. Drain and let cool. Smash lightly with hands, breaking apart any large pieces. Transfer potatoes to hot sheet pan and drizzle with ¼ cup oil. Bake, flipping halfway through cooking, about 30 minutes, or until edges are crispy. Sprinkle generously with spiced salt.
While potatoes are cooking, combine radishes with vinegar, lime juice, and ½ tsp salt. Chill, stirring every so often. Mash avocado and fold into sour cream. Season to taste and chill.
Place a cooling rack on a baking sheet. Heat ½-inch oil in a medium saucepan until it registers 350°F on a deep-fat thermometer. Using metal tongs, submerge a tortilla into oil for 15 seconds then bend with tongs to form a shell. Cook on both sides, turning repeatedly, until golden. Invert onto cooling rack and repeat with remaining tortillas.
Serve potato-stuffed shells with crema, radishes, cilantro, and crisp potato bits left behind on baking sheet for added crunch. Valentina or Tapatio sauce will add an extra kick.
*Spiced Salt: Toast 1 tsp dried oregano, ½ tsp garlic powder, ½ tsp chili powder, ½ tsp cumin seeds, ½ tsp paprika, and a pinch ground cayenne in a dry skillet, and then stir in 1 ¼ tsp kosher salt.