Potato Taquitos

These easy potato taquitos are super yummy and are so incredibly simple to make.

All you need are five common ingredients that you may already have on hand.

This delicious habanero salsa is perfect for these taquitos.

These taquitos de papa (potato taquitos) are very simple yet flavorful.

They’re also inexpensive which is great when you have to feed a large family.

Another great thing is that they’re meatless.

I love meatless recipes as eating meat frequently can get expensive.

Not only that but there are tons of delicious meatless recipes.

More meatless Mexican recipes

• Picaditas
• Enfrijoladas
• Entomatadas
• Queso fresco enchiladas
• Rajas con crema y queso

Ingredients needed for taquitos de papa

• Gold potatoes
• Butter
• Lawry’s garlic salt
• Vegetable oil
• Corn tortillas

How to make potato taquitos

The first thing you need to do is rinse the potatoes real good under running water to get rid of any dirt on them.

Then put them in a pot and fill with water to cover them.

Bring to a boil and boil for about 30 minutes or until a fork can easily pierce them.

Then remove the potatoes from the pot with a pair of tongs.

Let the potatoes rest until they are cool enough to handle but still warm.

Once the potatoes have cooled down some but are still warm you can start peeling them.

You don’t need a vegetable peeler for this just use your hands to slip off the potato skins.

Put the potatoes in a large bowl.

Discard the potato skins.

Add the butter and garlic salt to the bowl.

I like to cut up my butter in small squares.

It melts better this way and is easier to incorporate into the potatoes.

I highly recommend Lawry’s garlic salt for this.

It’s hands down the best garlic salt I’ve ever tried.

It gives the potatoes an amazing flavor.

Start mashing the potatoes and continue until there are no more lumps. Set the mashed potatoes aside.

Now it’s time to start on the corn tortillas.

The number of tortillas you use will depend on how big they are.

My tortillas were on the larger side.

The smaller your tortillas are the more you will need.

Heat up the oil in a pan over medium high heat.

Once hot quickly fry the tortillas one at a time on each side for about 2 seconds.

Then transfer to a paper towel lined plate so they can drain.

Don’t let the tortillas fry for too long or they will end up getting crunchy and that’s not what you want.

Frying the tortillas quickly will allow them to soften up so that later you can roll them up without them cracking.

Next it’s time to assemble the taquitos.

Preheat the oven to 350.

I like to line a baking sheet with aluminum foil for easy cleanup but it isn’t necessary.

Take a tortilla and put it on the baking sheet.

Place about 1-2 tablespoons of the potato filling on the tortilla.

Roll it up and use your hands to make sure the potato filling is evenly distributed.

Then repeat with the remaining tortillas.

Then transfer them to the oven and bake for about 25-30 minutes.

They will have turned a golden color and will be crunchy.

They will be hot so let them cool a bit before serving.

I absolutely love these potato taquitos.

It’s so easy to whip up a large batch of these for my family.

I find that I don’t even have to make sides to go with as these fill us up.

Can I reheat potato taquitos?

Yes. In fact I like to make a big batch so that I can reheat them the next day.

However they must be reheated in the oven.

If you try to reheat them in the microwave they will come out soggy.

So just preheat the oven to 350 and bake them until warm.

It’ll take about 15 minutes.

If you like spicy I suggest you make the habanero salsa to go along with the taquitos. It’s so good!

Thank you so much for visiting today!

I really hope you enjoyed this easy recipe.

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