Crispy Potatoes Tacos Recipe

Thinly slice the red onion and place in a heatproof jar or bowl.

Bring apple cider vinegar, water, sugar and salt to a simmer in a small saucepan just until sugar dissolves. Pour over onions, press down to submerge, let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1 hour+) before serving.

In a small food processor or blender combine basil leaves, toasted pine nuts, grated Parmesan and garlic. Pulse to break down.

With processor running, stream in olive oil until emulsified and smooth. Season with salt and black pepper to taste. Transfer to a small bowl and refrigerate until assembly.

Roast poblanos over an open flame, under a broiler, or on a hot skillet until charred on all sides. Place in a bowl and cover with plastic wrap for 10 minutes. Peel, seed and slice into 1/2-inch strips.

For salsa roja: char tomatoes (under broiler or on skillet) until skins blister. In a skillet heat 1 tsp oil over medium heat, add chopped garlic and 1/4 cup diced white onion; sauté 30 seconds. Add charred tomatoes, cook 1–2 minutes to heat through, then transfer to a blender. Add 1 tsp apple cider vinegar and 1/2 tsp salt, blend to a coarse salsa. Taste and adjust salt. Keep warm or at room temperature.

Peel (optional) and cut potatoes into 1/2-inch dice. Rinse under cold water until water runs clear to remove excess starch; drain and pat very dry with kitchen towel.

Place dried potato cubes in a bowl. Toss with 1 tsp kosher salt, 1/2 tsp black pepper and 1.5 tbsp cornstarch until lightly coated—this helps create a crisp crust.

Heat a large skillet (preferably cast iron) over medium-high heat and add 3 tbsp vegetable oil. Once shimmering, add potatoes in a single layer (work in batches if needed) and sear without moving for 3–4 minutes to develop a golden crust. Toss and continue to cook, stirring occasionally, until potatoes are crisp and tender, about 10–12 minutes total. Adjust heat as needed to avoid burning. Transfer to a plate and keep warm; sprinkle a little extra salt if desired.

Slice the Oaxaca or chosen firm melting cheese into four 1/2-inch thick slices (about 2 oz each). Pat dry with paper towel.

Heat a clean nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp olive oil and let warm until shimmering.

Add cheese slices in a single layer and sear 1.5–2 minutes per side until a deep golden crust forms. Press slightly with a spatula to ensure contact. Remove and set on a paper-towel-lined plate. If cheese softens too much, reduce heat; the goal is a browned exterior with a soft center.

Warm corn tortillas on a hot dry skillet for 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds to make pliable.

Build each taco: place a spoonful (about 2–3 tbsp) of crispy potatoes on the tortilla, top with a seared cheese slice (break to fit if needed), add 2–3 strips of roasted poblano, spoon 1–2 tsp of salsa roja, drizzle about 1 tsp basil pesto, and finish with a few pickled onion slices and torn fresh basil leaves.

Serve immediately with lime wedges on the side for squeezing over tacos.