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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
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
More Like This
Idaho® Potato and Chorizo Mini Tostadas | Idaho Potato Commission
idahopotato.com
Idaho® Potato and Chorizo Mini Tostadas | Idaho Potato Commission
idahopotato.com
Fiesta Wraps | Idaho Potato Commission
idahopotato.com
Cheesy Potato Taquitos | Idaho Potato Commission
idahopotato.com
Potato taquitos with salsa roja recipe | Gourmet Traveller
gourmettraveller.com.au
Mashed Potato Taquitos - Brand New Vegan
brandnewvegan.com
Vegetable Taquitos from Simple and Delicious Vegan by Michaela Vais
app.ckbk.com
What Is A Taquito? An Easy Recipe For Sweet Potato Taquitos - California Grown
californiagrown.org