Guest Post: Fried Taco Taters

Here is an amazing guest post from my dear blogger friend Emily over at Burlap Kitchen. Go over and check out her wonderful content! She is doing an amazing job and I couldn’t be more proud!

Guest Post: Fried Taco Taters

First of all I would like to say a BIG thank you to Missi for allowing me to guest post for her. She has been such blessing to me! She has help me with my blog more times than I can count and I am so very thankful.

For this post I have decided to make a taco flavored fried potato. Missi had told me that her husband was from Mexico so I thought this would be a fun dish for her blog. These potatoes are so yummy! They almost remind me of the potatoes you get at taco bell. I did mine simple but you could certainly dress them up with some nacho cheese, salsa, chives, or anything else you think might be good on them. Hope you enjoy! =)

* Makes 3-4 servings

Ingredients:

– 4 medium Russet potatoes ( washed and peeled)
– 1 – ( 14 oz )can enchilada sauce or green chili enchilada sauce ( they both work well)
– 1/2 cup flour
– 1/2 cup shredded Mexican blend cheese
– 1 packet taco seasoning
– oil for frying
– sour cream & extra cheese for topping

Directions:

Dice potatoes into small chunks and put them into a container, fill the container with enchilada sauce till tops of potatoes are covered. Cover with foil and refrigerate over night.

Using a food processor , process the the shredded Mexican blend cheese into crumbs. In a medium size mixing bowl add cheese crumbs, flour, and taco seasoning, mix well.

Using a deep frying pan coat the bottom with oil and turn on medium high heat, let oil get hot. Mean while; using a colander drain the potatoes and place them into the flour mixture.

Evenly coat the potatoes with the flour mixture. Using a slotted spoon take a spoonful of potatoes and lightly shake off all excess flour.

Carefully drop spoonfuls of potatoes into the hot oil in batches… Do not over crowd the pan or the oil will cool down and potatoes will not cook properly. Cook till potatoes turn golden brown and can be easily pricked with a fork.

Use a slotted spoon to take potatoes out of the oil once they have been cooked and lay them onto a plate that has been lined with paper towels. Sprinkle a little extra cheese on them while they are hot. Top potatoes with sour cream and serve.