Recipe Instructions:
Ingredients
2 large russet potatoes diced into bite sized pieces
1 Tablespoon olive oil
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
salt and pepper to taste
8 flour tortillas taco sized
1 cup pico de gallo (optional)
1 avocado diced (optional)
2 Tablespoon fresh cilantro chopped (optional)
¼ cup shredded cojita cheese (optional)
Instructions
Preheat oven to 425 degrees F.
Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
Place diced potatoes on the foil-lined pan.
Drizzle the olive oil over the potatoes and using your hands, gently toss the potatoes until oil has covered all the potatoes.
In a small bowl, mix together cumin, paprika, garlic powder, onion powder, and salt and pepper. Sprinkle over the potatoes and once again, use your hands to incorporate spices over the potatoes.
Bake for 35-45 minutes, until they start to turn a golden-brown, flipping once.
When finished baking, remove from the oven, and split evenly into tortillas. Top with desired toppings (optional toppings are not included in nutritional information)
