Potato Oles from Taco John's feature crispy, golden-battered potato bites seasoned with a zesty blend of southwestern spices, delivering a crunchy exterior and fluffy interior perfect for a flavorful snack or side.
Equipments
- Deep fryer
- Mixing bowl
- Slotted spoon
- Baking sheet or tray (for cooling/draining)
- Paper towels (for draining oil)
- Tongs
- Large spoon or spatula
- Oil thermometer (optional but ideal)
Ingredients
- 2 large russet potatoes
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup cold water
- Vegetable oil (for frying)
Russet potatoes are the best choice for Potato Oles, as their high starch content ensures a crispy exterior and fluffy interior when fried. Using cold water in the batter helps achieve the right consistency for a light, crunchy coating. The combination of all-purpose flour, cornstarch, and baking powder creates the perfect texture, while the blend of southwestern spices delivers authentic flavor. Make sure the oil is heated to the correct frying temperature to avoid greasy or undercooked bites. Your potato Oles will closely match the crispy, flavorful Potato Oles from Taco John's copycat menu with these ingredients and tips.
Instructions
- Wash, peel, and cut potatoes into bite-sized rounds or coins.
- Place cut potatoes in cold water; soak for 20 minutes to remove excess starch.
- Drain and pat potatoes dry thoroughly with paper towels.
- Preheat deep fryer or heavy pot with vegetable oil to 350–375°F (175–190°C).
- In a mixing bowl, combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, chili powder, cumin, cayenne, salt, and black pepper.
- Gradually whisk in cold water until a smooth, thick batter forms.
- Add potatoes to the batter; toss until evenly coated.
- Carefully drop battered potatoes into the hot oil in batches, avoiding overcrowding.
- Fry for 4–5 minutes, or until golden and crispy, turning as needed.
- Remove with a slotted spoon and drain on paper towel-lined tray.
- Serve hot.
Substitution
Potato Oles from Taco John's copycat menu provide a crispy, golden exterior with a soft, fluffy potato center seasoned with a distinctive southwestern spice blend. You can substitute russet potatoes with Yukon Gold for a slightly creamier texture, though the crispiness may vary. If deep frying is not an option, baking the potato bites on a greased baking sheet at 425degF can yield a less oily but still flavorful result. When mixing the batter, cold water is essential to achieve the right consistency; hot water can cause premature cooking and a dense coating. Use a slotted spoon or tongs to remove the Potato Oles from the hot oil and drain on paper towels to maintain crispness.
Tips
Make sure to soak the cut potatoes in cold water for at least 20 minutes to remove excess starch, which helps achieve a crispier texture. Thoroughly pat the potatoes dry before battering to prevent oil splatters and ensure the batter adheres properly. Maintain the oil temperature between 350-375degF (175-190degC) to cook the potato oles evenly and avoid greasiness. Use a slotted spoon and paper towels to drain excess oil after frying, so Your Potato Oles stay crispy and delicious.
Nutritions
Potato Oles from Taco John's provide a satisfying combination of carbohydrates from russet potatoes and a blend of spices that offer antioxidants and potential anti-inflammatory benefits. The crispy exterior results from deep-frying in vegetable oil, contributing to a higher calorie and fat content, particularly from unsaturated fats depending on the oil used. You receive a moderate amount of protein and fiber from the potato base and flour mixture, while the seasoning includes garlic powder and paprika, which can support metabolism and immune health. It's best to enjoy these as an occasional treat within a balanced diet due to their frying process and that they offer limited vitamins and minerals compared to whole vegetables.
Storage
Store leftover Potato Oles in an airtight container in the refrigerator for up to 3 days to maintain freshness. To reheat and restore their crispy texture, place them on a baking sheet and warm in a preheated oven at 400degF (200degC) for 10-15 minutes. Avoid microwaving as it can make your Potato Oles soggy.
Variation or Alternatives
You can substitute russet potatoes for sweet potatoes to add a natural sweetness and boost nutritional content. Try adding finely chopped fresh cilantro or green onions to the batter for a burst of fresh flavor and color. For a gluten-free option, replace all-purpose flour with rice flour or a gluten-free blend without altering the crispy texture. Consider baking the coated potato bites at 425degF (220degC) for 20-25 minutes, flipping halfway for a healthier alternative to deep frying.
Allergies
Potato Oles contain wheat-based all-purpose flour, which is a common allergen and may trigger reactions in individuals with gluten intolerance or celiac disease. The recipe also includes spices like garlic and onion powder that can cause sensitivities or allergies for some people. If you have known allergies to any of these ingredients, it's important to avoid consuming Potato Oles to prevent adverse reactions.
Why this recipe?
Potato Oles from Taco John's are popular for their crispy, seasoned potato bites that deliver a unique blend of smoky and spicy flavors. The perfectly crunchy texture combined with a zesty seasoning mix creates a satisfying snack or side dish that stands out from typical fast-food options. Replicating this menu item allows you to enjoy the authentic taste and texture at home while customizing the spice level to suit your preference. Making your own Potato Oles ensures freshness and control over ingredients, enhancing your overall dining experience.