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Summer Fest: Potato Taquitos

When I realized that we are celebrating potatoes this week for Summer Fest, I wasn’t sure where to even begin.  Potatoes are so versatile that when I was trying to think of a recipe to write about, I just couldn’t narrow it down.  So when my good friend Ruby mentioned on Facebook that she was planning on frying up some Taquitos de Papa for dinner yesterday, I though it perfectly natural to invite myself over for dinner in honor of Summer Fest Potato Week.

For many people, potatoes mean comfort food.  For me, it’s my mom’s Potato Leek Soup and my grandmother’s Mashed Potato Casserole with cream cheese and sour cream. And these taquitos stuffed with leftover mashed potatoes and cheese are comfort food for Ruby because her grandmother used to make them for her when she was young.  They were absolutely delicious – crisp on the outside, soft and creamy inside.  I’m glad I invited myself over for dinner because now I can add Taquitos de Papa to my list of comfort foods as well.

So tell me, do any of your favorite comfort foods involve potatoes?  What are they?  Do you have a favorite way to use up leftover mashed potatoes?  In Italy, we ate tons of crocchette di patate, or potato croquettes – basically just mashed potatoes seasoned with salt and a touch of nutmeg that were formed into little balls or logs, rolled in breadcrumbs, and deep fried.  So delicious!  I keep meaning to try making them at home, but I never seem to have any leftover mashed potatoes.

Here’s another way to use up leftover mashed potatoes.

Taquitos de Papa

leftover mashed potatoes – whatever amount you have
corn tortillas
shredded cheese (optional)*
vegetable oil for frying

Warm the potatoes and tortillas before starting – this will make the ingredients easier to work with.  Spoon 2-3 tablespoons of mashed potatoes in the middle of a tortilla. Add a bit of shredded cheese if you are using it then roll it up into a cylinder.  Secure with toothpick if it doesn’t want to stay rolled.  Heat enough vegetable oil in a skillet to come halfway up the sides of the taquitos.  You’ll want an oil temperature suitable for deep-frying – 350 to 375 degrees F.  Fry taquitos in batches until lightly browned and crisp, rolling them over halfway through cooking time to brown both sides.  Drain on paper towels.  Serve warm with salsa, guacamole, and sour cream.

*Ruby’s grandmother used to put shredded cheese in them for her, so Ruby made them that way for her girls.

More Potato Recipes:

Other Summer Fest Attendees Celebrating Potatoes:

How You Can Join in Summer/Fall Fest 2010

Have a recipe or tip that fits any of our weekly themes? You can contribute to our online recipe swap in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Summer/Fall Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Matt Bites), or the new pumpkin version he just did if it’s for September 22 onward.

Summer/Fall Fest 2010 Posting Schedule

7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit – I missed this one!
8/25: Tomatoes

9/1: Sweet and Spicy Peppers
9/8: Garlic
9/15: White (or colorful “white”…but not sweet) Potatoes
9/22: Spinach
9/29: Apples

10/6: Fall Salads
10/13: Pumpkin + Winter Squash
10/20: Pears
10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.)

11/3: Root veggies
11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
11/17: Sweet Potatoes
11/24: Bounty to Be Grateful For