Potato and Epazote Taquitos with Salsa Verde | Idaho Potato Commission
Fill a large saucepan half way with water. Add potatoes and boil until tender. Drain and set aside to cool for 15 minutes. Mash potatoes. Add salt, epazote leaves, half and half and pepper. Continue...
Ingredients
- 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
- 5 large tomatillos, husked, chopped
- 1 serrano chile, stem and seeds removed, chopped
- ¼ cup fresh cilantro
- 1 garlic clove
- ½ teaspoon salt
- romaine lettuce
- radishes, sliced in rounds
- grape tomatoes, sliced in half
- Cotija cheese, crumbled
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