Hey There Foodies! 👋 One Of The Best Holidays, National T

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Hey there foodies! 👋 One of the best holidays, National Taco Day, is right around the corner and how will we be celebrating? By recreating all of our taco recipes, of course! This week is now officially Taco-berfest.⁠

First up, a Crispy Potato Ranch recipe that is sure to help with those Monday blues. Keep reading for the full recipe and save this post below to reference later!⁠

– 4 large round red potatoes, skin on and cut into ½-inch squares⁠
– 4 corn tortillas⁠
– Grapeseed oil (or other oil for frying)⁠
– 3 tbsp Mother Raw Ranch Dressing⁠
– 2 tbsp dijon mustard⁠
– 1 ½ tsp dark muscovado sugar (or maple syrup)⁠
– 2 tbsp cornstarch⁠
– Ancho chili powder⁠
– Chipotle powder⁠
– Any taco toppings you’d like! ⁠

– Preheat your oven to 375 F.⁠
– Add potatoes to boiling water and cook until tender.⁠
– While you wait, in a small saucepan, heat your beans.⁠
– In a small mixing bowl, whisk together mustard, sugar, and chipotle or ancho chili powder. ⁠
– Remove tender potatoes from the water. Drain them and pat dry with a clean towel or paper towel, being careful not to mash them.⁠
– Spread them out on parchment paper and place them in a large flat pan or baking dish. Set aside and let cool.⁠
– Coat your cooled potatoes in cornstarch and shake off any excess. Place the pan in the freezer for at least 10 minutes.⁠
– In a frying pan, add enough oil to coat the bottom of the pan generously. Bring to medium heat and fry potatoes in small batches, rotating when needed to ensure even browning on all sides.⁠
– While you wait, place your tortillas in the oven for about 7 minutes or until brown.⁠
– Now that potatoes have drained excess oil, grab two medium mixing bowls. Add Mother Raw⁠
Ranch into the first bowl, coating your potatoes in the ranch, and remove the coated potatoes and place⁠
in the second bowl—season with seasoning salt, pepper, and chipotle powder.⁠
– Let’s make the taco! In your taco shell, place your potatoes and all the toppings.⁠

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