#potatoappetizer

With their tasty salsa roja, these crispy potato taquitos make a great snack or starter. They are simple to make and taste like they were inspired by Mexican food.

Ingredients: 2 large potatoes, peeled and diced. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1/2 teaspoon cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 12 small corn tortillas. 1 cup vegetable oil for frying. 1 cup salsa roja. 1/2 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1/4 cup crumbled queso fresco. Lime wedges for garnish.

Instructions: Boil the diced potatoes in salted water until they are fork-tender, about 10 minutes. Drain and set aside. In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic and saut until translucent. Add the boiled potatoes to the skillet and season with cumin, chili powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the potatoes are lightly browned. Remove from heat and let cool slightly. Warm the corn tortillas in a dry skillet or microwave until pliable. Place a spoonful of the potato mixture onto each tortilla and roll them up tightly to form taquitos. In a separate skillet, heat the vegetable oil over medium-high heat. Carefully place the taquitos seam side down in the hot oil and fry until they are crispy and golden brown, turning occasionally. This should take about 5-7 minutes. Remove and drain on paper towels. To serve, arrange the potato taquitos on a platter. Drizzle with salsa roja and sprinkle with shredded lettuce, diced tomatoes, fresh cilantro, and crumbled queso fresco. Garnish with lime wedges and serve hot. Enjoy your delicious Potato Taquitos with Salsa Roja!

Prep Time: 20 minutes

Cook Time: 20 minutes