Potato Rolled Taquitos

Prep Time

45 min



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Potato Rolled Taquitos

Ingredient List

10-12 Thin corn tortillas
3 Yukon gold potatoes
½ C Melted butter
1 tbps Salt
½ Iceberg lettuce
  Enough High-Oleic Safflower Oil for pan-frying

Steps to Follow

Place the washed potatoes into a medium pot and cover them with cold water. Bring them up to a boil. Add salt and reduce heat to a gentle boil until they are fork tender (10-15 min depending on the size).
Drain the potatoes and while they are still hot peel them with a kitchen towel by twisting the skin, it should come right off.
Mash the potatoes and add a pinch of salt and pepper along with the melted butter.
(for this recipe you can also use leftover mashed potatoes from the family dinner aka Thanksgiving, Christmas, etc.)
Warm up the tortillas in a dry pan. It is important to roll them while they are warm/hot because otherwise they will fall apart. Add about 1 Tbsp of mashed potatoes on the center of the warm tortilla and shape it like a sausage link. Roll and pin with a toothpick.

In a medium sauté pan add about ½ C of oil to pan-fry the taquitos until they are golden brown. Top them off with shaved iceberg lettuce and THE Thai Bird sauce.

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