Start to finish: 55 minutes (40 minutes active)
Servings: 4
5 tablespoons grapeseed or other neutral oil, divided
1 1/2 pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1/2 cup lightly packed fresh cilantro, chopped, plus cilantro leaves to serve
4 scallions, thinly sliced
1 to 2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine
1 chipotle chili in adobo, minced, plus 1 tablespoon adobo sauce
Kosher salt and ground black pepper
Eight 6-inch flour tortillas
8 ounces cheddar OR Monterey jack cheese, shredded (2 cups)
Shredded iceberg lettuce, to serve
Method:
Heat the oven to 475°F with a rack in the middle position. Grease a rimmed baking sheet with 3 tablespoons oil. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the potatoes, cover and cook, stirring occasionally, until well browned and fully tender, about 12 minutes.
Remove the pan from the heat and lightly mash the potatoes. Stir in the cilantro, scallions, pickled jalapeños and their brine, chipotle and adobo sauce, 1 teaspoon salt and ¼ teaspoon pepper.
Divide the potato filling evenly among the tortillas (about a scant ¼ cup each) and spread it to cover half of each tortilla, then sprinkle with the cheese, dividing it evenly. Fold the unfilled sides over. Arrange the filled tortillas on the prepared baking sheet, then flip each one so both sides are coated with oil.
Bake until the tacos begin to brown and crisp on the bottoms, about 9 minutes. Using a wide metal spatula, flip each taco. Continue to bake until browned on the second sides, about another 3 minutes. Transfer the tacos directly to a wire rack and cool for about 5 minutes. Serve topped with the lettuce and cilantro leaves.