Special thanks to Progressive Produce team members Robert and Gael for providing this amazing childhood recipe!
2 large Nature’s Bounty Organic® Russet potatoes
¾ cup sour cream
2 cloves garlic, minced
½ tsp cumin
½ tsp oregano
8 corn tortillas
Salt, to taste
Black pepper, to taste
Vegetable oil, for frying
Optional Toppings
Guacamole, salsa, shredded cheese, sour cream, Ole Pacifica cilantro, Nature’s Bounty Organic onion, Ole Pacifica jalapeño, Ole Pacifica lime, sliced avocado, chopped tomato, shredded lettuce
Prep Time: 20 min
Cook Time: 20 min
Servings: 8
1 Wash and peel potatoes. Cut into small pieces and place in a pot of cold water.
2 Bring to a boil over medium-high heat and allow potatoes to cook until they are soft.
3 Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt, pepper, and oregano, and mash until well combined.
4 Wrap the tortillas in a damp towel or paper towel and microwave for 15 to 20 seconds so they don’t break.
5 On half of the tortilla, place about 1 tbsp of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
6 Heat 1" of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
7 Once they have developed a golden color, remove from oil. Using a paper towel, pat dry to remove excess oil.
8 Serve with your favorite toppings and enjoy!
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