For the potato taco filling: Peel the raw potatoes and dice into cubes. Cover the cubed potatoes with water and bring to a boil over high heat. Boil until tender, 10 to 15 minutes. Drain the water off. Mash the potatoes. Add the soft butter, finely chopped green onion and chicken or veggie broth. Sprinkle in the garlic powder and pepper.
For the tacos: Heat a deep-fryer to 350 degrees F. Divide the potato filling in the middle of the tortillas and fold in half. Use toothpicks to pin the edges together. Deep fry in batches until golden brown, 60 to 90 seconds. (You can also pan fry the tortillas, turning over halfway through.)
Remove from the oil with tongs and pat dry with a paper towel to remove extra oil. Let cool before removing the toothpicks.
Open the tortilla to see the potato filling. Add the condiments inside the taco as you like.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of El Indio, San Diego, California