Potato Taquitos Recipe

Prepare potatoes

Peel and dice potatoes into 1/2-inch cubes. Place in a pot, cover with cold water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 10–12 minutes. Drain thoroughly and return to the pot.

Cook aromatics

While potatoes cook, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add finely chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Mash and season

Mash the drained potatoes coarsely with a potato masher or fork (you want some texture). Stir in the cooked onion and garlic, then add ground cumin, smoked paprika, chili powder, salt, black pepper, chopped cilantro, and 1 tablespoon lime juice. Adjust seasoning to taste. The mixture should be cohesive but not wet; if it’s too wet, mash a little more to dry slightly.

Warm tortillas

Warm tortillas to make them pliable: wrap in a damp paper towel and microwave for 20–30 seconds, or heat briefly in a dry skillet for 10–15 seconds per side. Keep them covered so they remain warm and flexible.

Fill and roll taquitos

Lay one tortilla flat. Spoon about 1/3 to 1/2 cup of the potato filling along the lower third of the tortilla (adjust so you can roll tightly). Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat with remaining tortillas to make 3–6 taquitos (recipe yields three large taquitos; adjust filling amounts to make six smaller ones).

Crisp taquitos (frying method)

Pour enough vegetable oil into a skillet to reach about 1/4-inch depth and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry taquitos seam-side down first, turning carefully, until golden-brown and crisp on all sides, about 2–3 minutes per side. Drain on a wire rack or paper towels.

Crisp taquitos (baked method)

Preheat oven to 425°F (220°C). Place rolled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush or spray each taquito with vegetable oil. Bake for 12–16 minutes, turning once halfway, until edges are golden and crisp. For extra crispness, broil 1–2 minutes while watching closely.

Prepare salsa

Halve and pit the avocado; scoop into a bowl and coarsely mash with a fork, leaving some chunks. Add diced tomato, finely chopped jalapeño, red onion, chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. If the salsa is very thick, add up to 1 teaspoon water to loosen to a spoonable consistency. Taste and adjust seasoning or jalapeño heat.

Chill briefly (optional)

For best flavor, let salsa rest in the refrigerator for 10–15 minutes to let flavors meld. Bring back to room temperature before serving if taquitos are hot.

Arrange three hot potato taquitos on a plate. Spoon 2–3 tablespoons of spicy avocado salsa alongside or over the taquitos. Garnish with a dollop of sour cream or crema, a sprinkle of crumbled cotija, extra cilantro, and lime wedges. Serve immediately.