We often imagine taquitos as something quickly rolled, quickly eaten, a bit dry in the process. In reality, when you take the time on the weekend, these potato and cheddar taquitos become frankly more interesting: crispy on the outside, melty on the inside, with that grilled corn aroma that brings everyone around the baking sheet.
Ingredients :
- Yukon Gold potatoes — They give a soft filling without becoming watery, with a naturally buttery texture. If you can’t find them, use waxy potatoes like Monalisa or Agata, and avoid overly floury varieties that can make the filling dry.
- Corn tortillas — They bring the true grilled taquito flavor, a warm, slightly nutty aroma once baked. Choose pliable ones that aren’t too thick, and heat them before rolling to prevent cracking.
- Sharp white cheddar — It binds the potato and gives that salty, tangy kick that wakes up the filling. Grate it yourself if possible: it melts better than pre-shredded cheese, which is often drier due to anti-caking agents.
- Paprika — It colors the filling and adds a mild, almost toasted heat. Smoked paprika gives more depth, but sweet paprika works well if you want a rounder flavor.
