Crispy Smashed Potato Tacos

By Natalie Tuttle · Pink Tree Farm

Categorized: Dinner

Crispy smashed Yukon Gold potatoes in warm corn tortillas with Green Goddess Dressing, cotija cheese, and Pink Tree Farm Superfood Organic Microgreens. A vegetarian meal that serves 4, makes 8 tacos, and takes about 40 minutes.

Ingredients

• For the tacos: 8 small corn tortillas (5–6 inch)
• 8 small Yukon Gold potatoes
• 2 tablespoons avocado oil (or olive oil)
• ½ teaspoon smoked paprika
• Himalayan pink salt and black pepper
• 2–3 oz Pink Tree Farm Superfood Organic Microgreens
• ½ cup cotija cheese (crumbled)
• Lime wedges (for serving)
• Green Goddess Dressing: ½ cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• ¼ cup fresh basil leaves
• 1 small garlic clove
• Pinch of salt and black pepper
• 1–2 tablespoons water (as needed for drizzling)

Steps

1. 1Boil Yukon Gold potatoes in salted water until fork-tender, about 12–15 minutes. Drain and let steam-dry.
2. 2Place potatoes on a parchment-lined baking sheet. Gently smash each potato to about ½ inch thick. Drizzle with avocado oil, season with smoked paprika, salt, and pepper.
3. 3Roast at 425°F for 20–25 minutes, or cook on a hot griddle, until golden brown and crispy.
4. 4Make the Green Goddess Dressing: blend Greek yogurt, lemon juice, olive oil, basil, garlic, salt, and pepper until smooth. Add water, 1 tablespoon at a time, for a drizzling consistency. Refrigerate until serving.
5. 5Warm the corn tortillas on a dry or lightly oiled griddle for 30–60 seconds per side until warm and pliable with light char marks.
6. 6Place one crispy smashed potato in each tortilla. Drizzle with Green Goddess Dressing, sprinkle with cotija cheese, and top with a generous handful of Pink Tree Farm Superfood Organic Microgreens. Serve with a lime wedge.