There’s something universally satisfying about the combination of crispy, golden tortillas wrapped around a creamy, well-seasoned filling. Potato taquitos—a Mexican street food classic—strike the perfect balance between comforting simplicity and bold flavor. Think of them as the crispy cousins of enchiladas, but handheld and packed with a savory punch.
What makes this version special? The humble potato gets a chef-worthy upgrade with layers of smoky spices, a touch of cheese, and just the right amount of crunch. Inspired by traditional Mexican flautas, but with a nod to Spanish croquetas and even Southern fried treats, these taquitos prove that crispy comfort food knows no borders.
Serve them with fresh salsa, avocado crema, or a sprinkle of cotija, and suddenly, you’re not just making dinner—you’re traveling through flavor. For an ultra-crispy finish, brush the tortillas with a light layer of oil before baking or pan-frying—no deep fryer is required.
What’s So Great About This Dish?
- Crunch That Keeps You Coming Back – The contrast between the crispy tortilla shell and the creamy potato filling is pure magic. Every bite is a textural delight.
- Surprisingly Simple, Yet Impressive – With just a handful of pantry staples, you get restaurant-quality taquitos that feel like something special.
- A Global Twist on a Comfort Food Staple – While traditionally Mexican, the mashed potato filling makes this feel a bit like Spanish tapas meets Southern croquettes.
- Endlessly Customizable – Add roasted poblanos for smokiness, swap in sweet potatoes for a twist, or mix in black beans for extra heartiness.
- A Crowd-Pleaser Every Time – Whether served as an appetizer, snack, or main dish, these taquitos disappear fast. Be warned: doubling the batch is always a good idea!
Potato Taquitos Recipe
Equipment
- Large pot
- Large pan
- Baking sheet
- Knife and cutting board
- Mixing spoon
- Microwave or stovetop for warming tortillas
Ingredients
- 1 tsp garlic powder
- 5 cup diced potatoes
- 12 corn tortillas
- 1 tsp ground cumin
- 1 tsp olive oil
- 1 tsp paprika
- cooking spray
- ¾ cup grated cheese
Instructions
- Peel and dice potatoes, then place them in a large pot with cold water.
- Bring to a boil and cook until fork-tender, about 20 minutes.
- Preheat the oven to 400°F.
- In a large pan over medium heat, add olive oil, then add the cooked potatoes along with all the seasonings.
- Stir well and cook for 10 minutes until slightly crispy.
- Add the cheese and mix until melted.
- If needed, warm the tortillas in the microwave or on the stovetop to make them pliable.
- Spoon 2 tablespoons of the potato mixture onto each tortilla, then roll them up tightly.
- Arrange the taquitos seam-side down on a large baking sheet and bake for 25-30 minutes, flipping once, until crispy.
- Let cool slightly before serving and enjoy.
Notes
- Lightly brush the taquitos with oil before baking.
- Swap cheddar for pepper jack or a cheese blend for a spicier kick.
- Add cooked bacon bits or sautéed onions for more flavor.
| Nutrition | Value |
| Calories | 294kcal |
| Carbohydrates | 46.2g |
| Fat | 8.9g |
| Protein | 9.3g |
| Cholesterol | 16.3g |
Variations To Help You Customise This Dish!
- Spicy Kick – Add diced jalapeños, hot sauce, or chili powder to the potato mixture for extra heat.
- Loaded Taquitos – Mix in crispy bacon bits, caramelized onions, or sautéed mushrooms for added texture and flavor.
- Vegan Option – Swap the cheese for a dairy-free alternative or nutritional yeast and use corn tortillas.
- Protein-Packed – Add shredded chicken, black beans, or ground beef to the filling for a heartier version.
- Herb & Garlic Twist – Stir in fresh cilantro, roasted garlic, or green onions for a fragrant, flavorful boost.
