Boil the Potatoes: Start by peeling the potatoes and cutting them into even-sized chunks. Place them in a pot of cold water and add 1 teaspoon of salt. Bring the water to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the butter or olive oil and mash until smooth. Season with additional salt to taste if needed. Set aside to cool slightly.

Sauté the Onion: In a skillet, heat a small amount of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes. This step enhances the onion’s sweetness and adds depth to the filling.

Combine the Filling: Mix the sautéed onions into the mashed potatoes until well combined. The onions should be evenly distributed throughout the potatoes, adding flavor and texture to the filling.

Fill the Tortillas: Take small tortillas and spoon a generous amount of the potato filling onto one half of each tortilla. Fold the tortilla over to enclose the filling, pressing down gently to seal.

Heat the Oil: In a large skillet, heat enough oil to cover the bottom of the pan over medium-high heat. You want the oil to be hot enough that the tortillas will sizzle when they hit the pan.

Fry the Tacos: Carefully place the filled tortillas into the hot oil. Cook until the bottom side is golden brown and crispy, about 2-3 minutes. Flip and cook the other side until equally crispy. Transfer the tacos to a plate lined with paper towels to drain any excess oil.

Serve Hot: Serve the crispy potato tacos immediately while they’re still hot and crunchy. They’re delicious on their own but can also be paired with salsa, guacamole, or sour cream for extra flavor.