Potato Taquitos Recipe

1. Cook the potatoes

Place Yukon Gold potatoes (whole, unpeeled or peeled and halved) in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes depending on size. Drain and let sit 2 minutes to steam off moisture.

2. Sauté aromatics

While potatoes cook, heat 1 tbsp vegetable oil and 2 tbsp butter in a skillet over medium heat. Add finely diced onion and cook, stirring occasionally, until translucent and starting to brown at edges, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in ground cumin and smoked paprika and cook 15–20 seconds to bloom the spices.

3. Mash and season

Peel the potatoes if you left skins on (or keep skins for rustic texture). Transfer potatoes to a bowl and mash roughly with a potato masher or fork—leave some texture, not completely smooth. Fold in the sautéed onion-garlic-spice mixture, 1.5 teaspoons salt, 1/2 teaspoon black pepper, 1/4 cup chopped cilantro, and 1 tablespoon fresh lime juice. Taste and adjust seasoning. Let mixture cool slightly so it is easy to handle for rolling.

4. Halve and pit the avocados and scoop flesh into a bowl. Mash with a fork to your preferred texture. Stir in finely diced red onion, optional diced tomato, 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 tsp pepper, and 1 tablespoon chopped cilantro. Cover with plastic wrap pressed to the surface to prevent browning and refrigerate until ready to serve.

5. Combine the jalapeños (seeds removed for milder heat), garlic cloves, quartered roma tomato, 1/4 cup white onion, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1 tablespoon water in a blender or food processor. Pulse until you reach a slightly chunky but saucy consistency. Taste and adjust salt or lime. Transfer to a bowl and refrigerate.

6. In a small saucepan, combine 1/2 cup neutral oil and 1.5 tbsp dried chile flakes with 1/2 tsp smoked paprika. Warm gently over low heat until oil steams and becomes aromatic (do not let it smoke), about 4–6 minutes. Remove from heat and let sit 5 minutes to infuse. Strain into a heatproof jar if desired, season with 1/4 tsp kosher salt, and cool. The oil can be used warm or at room temperature.

7. Prepare tortillas

Warm tortillas to make them pliable: wrap in a damp towel and microwave for 30–45 seconds or heat on a dry skillet 15–20 seconds per side. Keep wrapped so they remain soft. If tortillas are extra moist, lightly dust with 1 tsp cornmeal or flour to reduce sticking.

8. Fill and roll

Place about 2–3 tablespoons of the cooled potato filling in a line along the center of each tortilla. Sprinkle a tablespoon of crumbled queso fresco over the filling (reserve some for garnish). Tightly roll each tortilla around the filling and secure by tucking seam side down on a plate. Repeat until you have 12 taquitos.

9. Fry until crisp

Pour oil (about 1 cup) into a heavy skillet to a depth of about 1/3–1/2 inch and heat over medium-high until it registers 350°F (175°C) or a small bit of tortilla sizzles upon contact. Working in batches, add taquitos seam-side down and fry, turning as needed, until golden brown and crisp, about 2–3 minutes per side. Use tongs to keep them tight while frying. Transfer to a paper towel–lined baking sheet and lightly salt while hot.

10. Alternative: oven-bake

For a lighter version, brush or spray each taquito with oil and place seam-side down on a baking sheet lined with parchment. Bake in a preheated 425°F (220°C) oven for 12–15 minutes, flipping once, until crisp and golden.

11. Finish and serve

Arrange taquitos on a platter. Dollop or pipe guacamole alongside or on top, spoon garlic jalapeño salsa over or beside them, drizzle chile oil lightly over each taquito, and sprinkle with remaining crumbled queso fresco and cilantro leaves. Serve immediately while hot and crisp.