Potato Tacos

• 4 white rose potatoes (about 2 pounds), scrubbed clean and quartered
• 1 cup grated Monterey Jack cheese
• 23 cup finely shredded cabbage
• 1/4 cup chopped white onion
• 1/2 teaspoon fresh jalapeno chili, finely minced
• 1 teaspoon salt, plus more to taste
• 12 6-inch corn tortillas
• Vegetable oil for frying
• 2 cups shredded cabbage
• 1 medium white onion, chopped
• 2 medium tomatoes, diced
• 1/2 cup fresh cilantro leaves
• Crema (Mexican sour cream) or sour cream, salsa and guacamole

1. Boil potatoes in salted water until easily pierced by a fork.
2. When cool enough to handle, peel and roughly mash with cheese, cabbage, onion, chili and salt.
3. Steam the tortillas in the oven or on top of the stove wrapped in foil (or in the microwave, wrapped in a dish towel, a few at time, for 40 seconds).
4. Place 2 heaping tablespoons of potato filling along center of tortilla, leaving a 1-inch border at each side.
5. Fold in half and secure with 2 toothpicks.
6. Cover with a towel until ready to cook.
7. (Tacos may be made earlier and refrigerated, but fry at room temperature.)
8. Heat oil to a depth of 2 inches in a deep pot at 375 degrees and fry tacos 1 or 2 at a time until golden, about 2 minutes.
9. Remove toothpicks.
10. Keep loosely covered in a 200-degree oven.
11. To serve, top tacos with a sprinkling of cabbage, onion, tomatoes, cilantro and, if desired, crema, salsa and guacamole.

white rose potatoes, grated monterey, cabbage, white onion, jalapeno chili, salt, corn tortillas, vegetable oil, cabbage, white onion, tomatoes, fresh cilantro, sour cream

Taken from cooking.nytimes.com/recipes/10386 (may not work)