1 pound of Yukon gold potatoes, diced into bite-sized pieces
1 teaspoon olive oil
1 pound soy chorizo crumbles
12 taco shells or tortillas
- Preheat your oven to 400°.
- In the meantime, cut the potatoes into bite-size pieces about 3/4-inch or so. Mix with 1 teaspoon of olive oil and season with kosher salt and freshly ground black pepper on a metal baking sheet with a border.
- Roast on the bottom rack of your preheated oven for 10 minutes. Remove and turn the tray and then move to the middle rack to finish baking for another 8 to 10 minutes or until the potatoes are tender and the edges are crispy. Allow the potatoes to cool a little before trying to get them out of the pan.
Source (or adapted from)
Recipe modified by CHOICES Nutrition Education Program
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