Roasted Potato Tacos with Maple Mustard Sauce - video Dailymotion

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00:00Roasted Potato Tacos with Maple Mustard Sauce

00:03These roasted potato tacos deliver hearty, low-effort comfort with crispy-edged potatoes,

00:09tangy, quick-pickled cucumbers, and a maple mustard sauce that's sweet, savory, and just spicy enough.

00:15For the roasted potatoes, combine 1 quarter cup of vegetable broth,

00:193 pounds of organic red potatoes cut into evenly-sized small pieces,

00:245 fresh thyme sprigs, or 1 tablespoon of dried thyme,

00:271 half teaspoon of pink Himalayan sea salt,

00:301 quarter teaspoon of freshly ground black pepper,

00:33and a tiny pinch of cayenne pepper if required.

00:36For quick pickles and sauce, prepare 1 batch of quick pickle cucumber slices with fresh dill,

00:42and 1 batch of maple mustard dressing, dip, or sauce.

00:45For assembly, use corn tortillas, 1 half of a medium red onion, chopped,

00:502 to 3 cups of mixed spring greens, fresh cilantro washed and chopped,

00:551 to 2 cans of black beans drained, rinsed, and seasoned with salt,

00:59plain plant-based yogurt or sour cream, and avocado slices or guacamole if required.

01:05Start by making the quick pickle cucumber slices with fresh dill so they can marinate while the potatoes roast.

01:12Next, prepare the maple mustard dressing or sauce, letting the flavors blend.

01:16Preheat the oven to 400 degrees Fahrenheit and coat the potatoes with broth, thyme, salt, pepper, and cayenne.

01:23Roast until golden and crisp, flipping midway for even browning.

01:28Warm tortillas, then assemble tacos with potatoes, greens, onion, cilantro, pickles, and sauce.

01:34For gluten-free variety, use certified gluten-free corn or cassava tortillas and broth,

01:39or almond or coconut flour tortillas for variety.

01:42Add black beans, hemp seeds, or cumin-spiced tempeh for extra protein.

01:48Use paprika for mild, chipotle for medium, or jalapenos for spice variety.

01:53For seasonal modifications, add squash in fall, corn and tomatoes in summer, and roots in winter.

02:00For sauce alternatives, try avocado crema, tahini dressing, or cashew cream.

02:05Refrigerate components separately for 4 days.

02:07Reheat potatoes at 400 degrees Fahrenheit for crispness.

02:11Freeze up to 3 months.

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