I'm making a vegan dinner tonight for some friends of mine. Potato tacos with the trimmings: guacamole, pico de gallo, shredded red cabbage.. and a black bean and corn red lentil salad.
I'm just not sure how to actually cook the potatoes for the inside of tacos.. I would love for them to be crispy and golden without using too much oil. Any suggestions? Thanks!
Answer by ohwrite at 12:16 AM on Jul. 22, 2013
Answer by josiesmommy00 at 11:29 AM on Jul. 18, 2013
Answer by cassie_kellison at 11:50 AM on Jul. 18, 2013
Answer by staciandababy at 12:10 PM on Jul. 18, 2013
Answer by wendythewriter at 12:00 PM on Jul. 18, 2013
Answer by Ballad at 12:37 PM on Jul. 18, 2013
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