clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Potato Taquitos

  • Author: Laurel
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 20 1x
  • Category: Entrees
  • Cuisine: dairy-free, egg-free, gluten-free, nut-free, refined sugar-free, soy-free, sugar-free, vegan, vegetarian


Taqiotos, shmakitos. These babies are incredibly easy to make at home thanks to a simple trick. To help roll the taquitos, without the tortilla cracking, dunk the tortilla in very warm water before rolling. They soften right up and you are left with crack-free perfectly formed rolls.


Units Scale

For the filling:

  • 1 tablespoon coconut oil ((or other high heat oil))
  • 1 lb red potatoes (, cut into a small dice)
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced tomato
  • 3 cloves garlic (, minced)
  • For the seasoning:
  • 1 tablespoon tapioca starch
  • 2 teaspoons sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black peppers
  • 1/8 teaspoon cayenne pepper
  • Pinch crumbled oregano

For the sauce:

  • 1 tablespoon coconut oil ((or other high heat oil))
  • 1 tablespoon gluten-free oat flour
  • 1/2 cup unsweetened alt-milk (, room temperature)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • Pinch pepper

For Serving:


  1. Preheat the oven to 425 degrees. Line a sheet tray with nonstick aluminum foil and prep with cooking spray.
  2. Rinse the diced potatoes in cold water until the water runs clean. Dry off the potatoes with a clean dish towel to remove as much moisture as possible. Whisk together all of the seasoning ingredients and toss with the potatoes.
  3. Heat the coconut oil in a cast iron skillet over medium high heat. Once the oil is hot, add in the potatoes. Cook, stirring occasionally over medium high heat until the potatoes are deeply browned and cooked through, about 10-15 minutes. Remove from the skillet and set aside. Add the onion, bell pepper, and tomato into the skillet. Cook until softened, about 5 minutes. Add in the garlic and cook for another minute. Add to the potatoes.
  4. In a small saucepan melt the coconut oil over medium heat. Whisk in the oat flour and cook for 1 minute, whisking constantly. Whisk in the alt-milk making sure there are no lumps. Whisk in the nutritional yeast, salt, and pepper. Bring the mixture up to a simmer and cook for 1-2 minutes, whisking constantly, until the mixture thickens slightly. Add to the potato and vegetable mixture and toss to coat.
  5. Fill a medium sized bowl with boiling water. Dip one tortilla in the water for 5-10 seconds to soften. Remove from the water and place on a clean kitchen towel. Blot to remove excess water and fill with a small line of the filling. Roll the tortilla up to form a long cylinder, like a commercial taquito. Place on the baking tray. Repeat with the remaining tortillas and filling. Line the taquitos up snug and touching one another. This will keep them from wanting to unroll. Place in the oven and bake for 25 minutes. Remove and serve.