Crispy potato tacos, known in Spanish as “Taquitos Dorados de Papa”, is a super most popular dish the whole family will love. You don’t need many ingredients to make them, and they omit meat while still feeling decadent!
6 small potatoes
1 onion sliced
1 tsp salt
2 cups + 2 tbsp vegetable or canola oil
3 lettuce leafs, chopped
¼ cup crema fresca
Pico de gallo* (below)
PICO DE GALLO:
(*optional - you can use storebought instead! But if you do, add avocado to your toppings list below)
⅓ white onion
1 tbsp chopped cilantro
Serrano or jalapeño pepper, to taste (optional)
1 lime, juiced
Salt, to taste
For the pico de gallo, dice tomatoes and onions. Finely dice serrano or jalapeño pepper if you are using one. Combine all ingredients in a bowl. Salt to taste. Set aside.
Using a pot big enough to hold your potatoes, boil water and salt. Once boiling, add potatoes cook for about 6 -10 minutes until they are just fork-tender. Remove potatoes from water to cool. Once your potatoes have cooled enough to handle, cut them into small cubes.
Heat 2 tablespoons oil in a frying pan on high. Add onions and cook until translucent. Add potatoes and cook for 4 minutes. Season with salt to taste. With a fork, in your frying pan, mash potatoes. Remove your potato and onion mash from the frying pan and set aside. Wipe your frying pan clean.
Heat 2 cups of oil in your frying pan on high. Once hot*, poach tortillas in oil for 2 seconds one at a time (in and out). Drain frying pan of the oil, but do not wipe. Keep aside.
Place potato and onion mash into poached tortillas, and roll into long tubes using 2 toothpicks per roll to keep them held together.
Heat the frying pan previously set aside on high. Fry your taquito rolls until golden brown and crispy. Carefully remove taquitos from pan and place them on a plate with a paper towel to get rid of any excess oil. Remove toothpicks.
Plate 3 taquitos per portion, topping with crema fresca, chopped lettuce and pico de gallo.
* The easiest and safest method to test if your oil is hot is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.