Crispy Vegan Potato Tacos

Parboil the cubed potatoes. Put them in a pot and cover them with water. Add a pinch of salt.

Cover and bring to a boil over high heat. About 5-7 minutes.

Uncover and cook at a rolling boil for 5 more minutes until slightly soft.

Drain and rinse with cold water.

Dab dry with a paper towel and put into a bowl.

Mix the cornstarch, cornmeal, salt and pepper in a bowl until combined. Add to the bowl with the potatoes.

Drizzle on the oil or broth and mix well so they are covered.

Spread out on a parchment lined baking sheet.

Bake covered for 30-35 minutes, until potatoes are golden and soft.

Meanwhile prep any toppings you want.

Serve in tortillas with all your favorite toppings!