Crispy Potato Tacos

Crispy Potato Tacos

Rapeat perunatacot

Anyone who follows the blog, will know my love of Mexican food.  As Spring is finally arriving, I decided to combine new potatoes, which are already hitting the shops (although the absolute best Finnish new potatoes will still be a few months before they are available), and a little spicy Mexican flavour.  So here are my Crispy potato tacos!  They are easy and incredibly moreish with a spicy kick.  I have kept them quite simple so the potato remains the star of the show.  Pile them up in advance or let your guests help themselves.  Mexican food to me should be a social event and eating with your hands is a must!

For other Mexican food ideas check out my Baked Sweet Potato with Mexican Spiced ChickPeas , Grilled Corn and Black Bean Tostadas with Nectarine Salsa , Vegan Black Bean Nachos with Cashew Sour Cream and Walnut ‘Meat’ Tacos with a Fresh Pineapple Salsa

Crispy Potato Tacos

600 g new potatoes, washed and scrubbed if necessary

2 tbsp olive oil

a good pinch of chilli

1/4 tsp cumin

1/4 tsp ground coriander

1/4 tsp oregano

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp ground cinnamon


1 dried chipotle chilli

6 tbsp Oatly creme fraiche

1 lime

1 tbsp pickled chopped jalapeños

a bunch of fresh tarragon, chopped


gluten free tacos, sliced radish, shredded baby gem lettuce or baby leaf spinach, sliced avocado, lime wedges and chopped fresh coriander to serve


Preheat the oven to 220 degrees c. Cover the dried chipotle chilli in boiling water and leave to soak for at least 20 minutes.

Slice the potatoes into 5 mm rounds.  Toss in the olive oil, the remaining dried spices, season well and roast in the oven for 25 – 35 minutes until golden and crispy.

Meanwhile remove the chipotle chilli from soaking, finely chop and mix well with the creme fraiche, chopped tarragon, pickled jalapeños and a good squeeze of lime.  Taste, season and add a little extra lime if necessary.

When ready to serve load up tacos with the leaves, sliced avocado, sliced radish and crispy potatoes.  Drizzle with the creme fraiche sauce and sprinkle with a little chopped coriander.  Enjoy







  1. I recently found your blog and today I got to try making these tacos. I love Mexican food and also potatoes, and it was the perfect timing for ridiculously tasty Finnish new potatoes. I never thought of adding potatoes into my tacos, but it was delicious! Thanks for the recipes!

    Liked by 1 person

    1. Oh so nice to hear and glad you liked them! Potatoes rule!! You should check out my latest post – roasted new potato salad with sun dried tomato tapenade – another great way if serving fabulous Finnish new potatoes 🥔 😊


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s