Potato and Epazote Taquitos with Salsa Verde


  • 2 large Idaho® Yukon Gold potatoes, chopped in cubes
  • 1 teaspoon salt
  • ¼ cup fresh epazote leaves, chopped
  • ⅓ cup half and half
  • ¼ teaspoon pepper
  • 12 corn tortillas
  • oil for frying
Ingredients for salsa verde:
  • 5 large tomatillos, husked, chopped
  • 1 serrano chile, stem and seeds removed, chopped
  • ¼ cup fresh cilantro
  • 1 garlic clove
  • ½ teaspoon salt
Serve with:
  • romaine lettuce
  • radishes, sliced in rounds
  • grape tomatoes, sliced in half
  • Cotija cheese, crumbled


  1. Fill a large saucepan half way with water. Add potatoes and boil until tender. Drain and set aside to cool for 15 minutes.
  2. Mash potatoes. Add salt, epazote leaves, half and half and pepper. Continue mashing until all ingredients are combined into a potato puree.
  3. In a deep frying pan, fill ¼ half way deep with frying oil. Heat until oil reaches 325°F.
  4. Warm corn tortilla on a skillet enough to make it malleable. Stuff with 2 tablespoons of potato puree mixture. Roll and place seam side down in the oil. Fry on all sides until golden and place on a paper towel lined plate to absorb excess oil. Repeat with the rest of tortillas.
  5. In a blender or food processor, combine ingredients for salsa verde. Blend until smooth. Set aside.
  6. Serve taquitos on a bed of lettuce, radish rounds and tomatoes.
  7. Top with salsa verde and a sprinkle of Cotija cheese.
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Yield: 12 Servings

Ericka Sanchez
Food Blogger
Nibbles and Feasts

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