Taco Bell Potato Taco Recipe
Welcome back to my kitchen—it’s been a while! If you’re new here, hi! If you’re not, I missed you.If you’re a fan of Taco Bell’s bold flavors and crave something hearty yet vegetarian, the Spicy Potato Taco is a must-try. Packed with crispy seasoned potatoes, creamy sauces, and fresh toppings, this taco hits the spot every time.
Ingredients
- 4 medium-sized potatoes peeled and cubed into ½-inch pieces
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper adjust based on spice preference
- Salt to taste
- Vegetable oil enough for deep frying, about 4-5 cups depending on the size of your pot
- 4-6 soft flour tortillas gluten-free or regular, 6-inch size
- ½ cup shredded lettuce
- ½ cup shredded cheese plant-based or regular
- Taco Bell hot sauce packets
Instructions
- Peel your potatoes, then dice them into uniform cubes to ensure even cooking. Rinse and pat them dry—wet potatoes + hot oil = fireworks (and not the fun kind). In a bowl, combine flour, garlic powder, paprika, cayenne, and a pinch of salt.
- Coat your potato cubes in this mix for that crispy, seasoned crunch. Heat your oil to 350°F (175°C) in a deep pot or fryer. Fry the potatoes in batches for 10-12 minutes until golden brown. Keep an eye on them, as overcooking will lead to bitterness.
- Lightly toast your tortillas over an open flame or skillet for a smoky touch. No utensils here—flip with your hands like a pro (and avoid getting yelled at by any nearby abuelas).
- Spread a generous dollop of chipotle sauce. Pile on the crispy, golden nuggets of joy. Sprinkle vegan cheese, a handful of lettuce, and a drizzle of your favorite hot sauce (Diablo and Fire packets for that Taco Bell authenticity).
Video
Notes
To store, wrap each taco tightly in foil or plastic wrap and refrigerate for up to 2 days. For reheating, preheat an oven to 350°F (175°C), place wrapped tacos on a baking tray, and heat for 10-15 minutes.