Tacos de Papa (Crispy Potato Tacos with Queso Fresco and Salsa)

• 800 g Yukon Gold potato
• 2 cloves Garlic
• 2 tsp Fine sea salt
• 2 tsp Ground cumin
• 2 liters Water
• 12 pieces Corn tortillas
• 6 tbsp Sunflower oil
• 120 g Shredded iceberg lettuce
• 120 g Queso fresco
• 200 g Salsa
• 2 pieces Lime

1. Peel the potatoes and cut into even chunks. Put them in a large pot with the water and 1 tsp of the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
2. Drain well, then return the potatoes to the hot pot for 1 minute to steam-dry. Crush the garlic, then mash the potatoes with the garlic, ground cumin and the remaining 1 tsp fine sea salt until smooth and well seasoned. If the mash feels stiff, add a splash of hot water from the kettle a tablespoon at a time until spreadable.
3. Warm the corn tortillas briefly so they are pliable, about 10 to 15 seconds per side in a dry frying pan. Spoon the potato filling onto one half of each tortilla and fold over, pressing gently to seal. Keep the filled tacos covered with a clean tea towel as you work so they do not dry out.
4. Heat 3 tbsp sunflower oil in a large frying pan over medium heat. Fry the tacos in batches for 2 to 3 minutes per side until crisp and golden, adding more oil as needed. Transfer to a plate and repeat with the remaining tacos.
5. Top the hot tacos with shredded iceberg lettuce, crumbled queso fresco and salsa. Cut the limes into wedges and serve alongside for squeezing at the table.

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