These Cheesy Potato Taquitos are deliciously seasoned and baked in the oven, instead of fried. They’re easy to make and great for dinner or an afternoon snack!
Two of my favorite things in the world are potatoes and Mexican food. I have a delicious Crispy Potato Taco recipe that I developed a few years ago and I’ve been dreaming of making these Cheesy Potato Taquitos for quite some time now. They’re flavorful, cheesy, crunchy and perfect for little hands!
In college I frequented a little Mexican restaurant and my favorite thing on the menu was the Potato Flautas. They were two corn tortillas rolled around potatoes and deep fried. I’m not sure why it took me so long to make a homemade version, but I’m pretty sure I’ll be making them a lot now!
What Are Taquitos?
Taquitos are basically corn tortillas wrapped tightly around some type of delicious filling and then usually deep fried. You can buy them pre-made in the freezer section and you will probably see them on Mexican restaurant menus, although I don’t see them too often. Usually they’re stuffed with chicken, beef or cheese but I wanted to make a super filling and tasty vegetarian version so I decided to use cheese and seasoned potatoes. I also opted to bake mine because I don’t deep-fry food at home. You could easily make vegan taquitos by leaving out the cheese. I also have a vegan Jackfruit and Pinto Bean version that I love.
Cheesy potato Taquito Recipe Ingredients
- Tortillas – I highly recommend using either white, yellow or blue corn tortillas for your taquitos. I’ve tried to make them using flour tortillas or a mix of flour and corn and I don’t feel like they get quite as crispy as the 100% corn tortillas. The only downside about corn is that they’re usually a little drier so you have to either microwave them or heat them in a pan before rolling, or else they’ll split.
- Potatoes – I like to use Yukon gold potatoes for this recipe because they’re so soft and creamy. I opt to peel them as well even though their skin is really thin. You can use whatever kind of potato you like and decide whether or not you want to peel them.
- Cheese – I used extra sharp white cheddar cheese in mine because I love the flavor, but any cheese will work.
- Spices – I season my potatoes with salt, garlic powder, paprika and cumin because those are my go-to spices when cooking Mexican food. You can add them in or leave out the seasonings if you don’t think your children would enjoy them.
How To Make Potato Taquitos
I find this recipe to be fairy easy although there are a few steps to it:
- I first boil the diced potatoes until they’re fork tender, just like if you were making potato salad. This step may seem like extra work but it makes them so tender inside so I never skip it.
- I then add the boiled potatoes to a pan with oil and the spices and cook for a few minutes until they get nice crispy edges. I usually don’t cook them for too long but if you want them extra crispy you can cook them longer. To make the taquitos easier to roll up I mash the potatoes a little bit. I try to leave some of them cubed so they’re not quite like mashed potatoes. Add your cheese and mix everything together.
- I heat my corn tortillas in a pan with some cooking spray before I roll them up so they don’t break apart. I then add 2 tablespoons of potato mixture to the center of each tortilla and tightly roll them up. Place them seem side down on a large baking sheet and bake until crispy!
Looking For More Vegetarian Mexican Inspired Recipes?
Crispy Baked Tacos with Sweet Potato and Black Beans
Vegetarian Fajitas with Halloumi Cheese
Guacamole Tostadas with Black Bean Tortillas
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Cheesy Potato Taquitos
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
These Cheesy Potato Taquitos are perfect for a freezer friendly dinner that both kids and adults will enjoy!
Ingredients
- 5 cup diced potatoes, I used peeled Yukon gold potatoes
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 3/4 cup grated cheese, I used sharp white cheddar
- 12 corn tortillas
- Cooking spray
Instructions
- Add peeled and diced potatoes to a large pot and cove with cold water. Bring a boil and cook potatoes until fork tender, about 20 minutes.
- Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add olive oil. Next, add cooked poatoes and all the seasonings. Mix until combined and cook potaotes until slightly crispy, 10 minutes. Add the cheese and mix in until it’s melted.
- If necessary, heat tortillas in the microwave or on the stovetop until pliable. Add 2 tablespoons of potato mixture to the middle of each tortilla and roll up tightly.
- Place taquitos, seam side down, on a large baking sheet and bake until crispy, flipping once, 25-30 minutes. Let cool and enjoy.
Notes
Cheesy Potato Taquitos can be frozen for up to 3 months. Freeze right before you would bake them, in an airtight container.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: Mexican
It looks like you cut the potatoes into very tiny pieces, is that correct? What size did you cut them into? You say potato salad size, but my potato salad chunks are probably 1/2 inch by 1/2 inch, please clarify.
Hi Jody, I do cut mine into pretty small pieces, probably between 1/4 inch to 1/2 inch. You just want to make sure they’re not too big to be rolled up into a corn tortilla. I hope that helps!
Can you fry them frozen or do you need to thaw out first?
Hi Mae, I would fry from frozen!