Spicy Potato Tacos

[nverland]

Spicy Potato Tacos
Servings 6 tacos

US Customary

Ingredients

**For the Spicy Potatoes
2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces
2 tablespoons olive oil
1 tablespoon cornstarch
2 teaspoons cumin
1 teaspoon sweet paprika
1/2 teaspoon ancho chile powder
Pinch cayenne pepper (or to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper

**For the Chipotle Sauce
1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed
1/3 cup water
2 tablespoons adobo sauce (from a can of chipotle peppers)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt

**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Metric

Ingredients

**For the Spicy Potatoes
0.91 kg russet potatoes, scrubbed and cut into 1/2 inch pieces
29.57 ml olive oil
14.79 g cornstarch
9.86 g cumin
4.93 g sweet paprika
2.46 g ancho chile powder
Pinch cayenne pepper (or to taste)
2.46 g salt
1/4 teaspoon black pepper
**For the Chipotle Sauce
129 g raw cashews, soaked in water 4-8 hours, drained, and rinsed
78.86 ml water
29.57 g adobo sauce (from a can of chipotle peppers)
29.57 ml red wine vinegar
4.93 g ground cumin
2.46 g onion powder
1.23 g garlic powder
2.46 g salt
**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

*Make the Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
*Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.
*Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.
*Drain the potatoes into a colander and rinse them with cold water.
*Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.
*Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.
*Make the Chipotle Sauce
Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.
*Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.
*Assemble the Tacos
Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.
*Serve.