BASIC FRIED POTATOES FILLING

English chips, pommes frites, frittos, cottage fries, shoestrings ˆ it’s hard to imagine anything could improve on simple fried potatoes, whatever the national cut. But there is something better-fried potato tacos. In a taco, that mound of fried potatoes doesn’t lie on a cold plate or in a limp piece of paper. It reposes in an edible, hot, soft or crisp tortilla. Ketchup gives way to Salsa and any number of other toppings, and fried potatoes take on elements of the ecstatic. Be warned: Once you have a taste, you’ll want them for breakfast, lunch, and dinner.
Serves 4 to 6
Takes 20 to 40 minutes

  • 1/2 cup peanut oil
  • 3 pounds red- or white-skinned potatoes, cut into 1/4-inch dice
  • 1 medium onion, cut into 1/4-inch dice
  • Salt, to taste
  • 18 corn or 12 flour tortillas, warmed or crisped just before serving
    TOPPINGS
    “Fresh Tomato Salsa”, “Salsa Verde”, “Ranchero Sauce”, or “Ancho Chili Sauce”

  • 4 cups shredded lettuce
  • 2 cups sour cream
    1. Divide the oil between 2 large frying pans and set over medium-high heat until the oil begins to smoke. (Or use I skillet and fry the potatoes in 2 rounds.) Add the potatoes and onions and stir to coat with the oil. Pat the potatoes into an even layer and cook for 10 minutes. Turn the potatoes over and pat into a
    VARIATIONS
    FOR THE TOPPINGS

  • Along with one of the salsas
    and perhaps some cheese,
    add: Deviled Peanuts and
    Coconut, Dressed Cilantro,
    Pan-Grilled Scallions,
    Breaded Chili Strips, and
    Well-Filled Guacamole.
    FOR THE SALSAS

  • Try: “Tomato, Pumpkin Seed, and Scallion Salsa”, “Orange-Onion Salsa”, “Roasted Garlic, Tomato, and Anchovy Sauce”; “Leek, Feta, and Sour Cream Salsa”.
    FOR THE FILLINGS

  • Almost every other vegetable goes with potatoes.
  • Reduce the amount of potatoes to 2 pounds (about 4 cups diced) and add 2 cups coarsely chopped red and/or green bell peppers while frying the potatoes.
  • Reduce the amount of potatoes to 2 pounds (about 4 cups diced) and add 2 cups corn kernels in the last 5 minutes of frying.
  • Reduce the amount of potatoes to 2 pounds (about 4 cups diced) and add 2 cups plantains or green bananas, cut into 1/4-inch thick slices, during the last 10 minutes of frying.