Instructions

01
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the potato cubes and spread them out in a single layer. Sprinkle with a big pinch of salt. Cook, stirring only occasionally, until deeply golden and crisp on several sides, about 10 minutes.
Herb says
Minimal stirring means maximum browning. Let science work its Maillard magic.
02
Add the remaining 1 tablespoon of oil and the diced onion. Cook, stirring, until the onion is soft and translucent, about 3 minutes.
03
Sprinkle in the smoked paprika, cumin, and chili powder. Stir to coat the potatoes and onion, cooking for 1 minute until fragrant.
Herb says
Blooming spices in hot fat unlocks way more flavor than just tossing them in at the end.
04
Add the minced garlic and stir for 30 seconds. Remove the skillet from heat to prevent burning.
05
While potatoes cook, combine the diced tomato, chopped cilantro, lime zest, and juice in a bowl. Add 1/2 teaspoon salt and toss. Let the salsa sit for at least 5 minutes to let flavors meld.
Herb says
Salt draws out tomato juices, creating a quick, bright salsa without extra effort.
06
Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave under a damp towel until pliable.
07
Fill each tortilla with a generous scoop of spiced potatoes and top with tomato salsa. Serve immediately, garnished with extra cilantro and lime wedges if desired.

HERB