Easy Pototo Taquitos #5Fix

1. Put 1 C canola oil in a large cast iron skillet.

2. Heat to medium.

3. Warm tortillas in the microwave, four at a time, between paper towels about 20 seconds. Hot tortillas are less likely to tear or rip.

4. Meanwhile put potatoes, garlic and chopped parsley in a bowl.

5. Mix well.

6. Place 1 T potato mixture near edge of warm tortilla. Roll up tightly.

7. Place seam side down in hot oil.

8. Cook until golden brown on all sides.

9. Drain on paper towels.

10. Keep warm in tented foil on on low heat in oven until all taquitos are fryed.

11. Serve warm with desired toppings and sauces.

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Nutrient	Quantity
Total fats	218.161 g
Protein	0.9861 g
Carbohydrates	3.7596 g
Energy	1945.185 kCal
Fatty acids, total saturated 18:3 undifferentiated	19.9216 g
Water	18.1358 g
Aspartic acid	0.0857 g
Calcium, Ca	36.085 mg
Lutein + zeaxanthin	835.51 g
Fiber, total dietary	0.6735 g
Fatty acids, total saturated 22:0	0.7194 g
Carotene, beta	758.525 g
Niacin	0.2565 mg
Vitamin A, RAE	63.15 g
Fatty acids, total trans-polyenoic	0.7957 g
Arginine	0.0722 g
Riboflavin	0.0241 mg
Tocopherol, beta	0.0218 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	19.9187 g
Fatty acids, total saturated 20:1	2.8711 g
Glutamic acid	0.1058 g
Stigmasterol	6.54 mg
Sodium, Na	9.845 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4677 g
Total lipid (fat)	218.161 g
Manganese, Mn	0.1661 mg
Proline	0.0405 g
Fatty acids, total saturated 16:0	9.3896 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	40.6352 g
Choline, total	4.328 mg
Fatty acids, total polyunsaturated 18:1 t	0.0654 g
Sugars, total	0.2125 g
Serine	0.0366 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	4.5555 g
Vitamin B-6	0.1185 mg
Selenium, Se	1.222 g
Ash	0.4575 g
Tocotrienol, delta	0.0218 mg
Fatty acids, total saturated 18:1 undifferentiated	134.6458 g
Pantothenic acid	0.1107 mg
Phenylalanine	0.0373 g
Beta-sitosterol	900.34 mg
Copper, Cu	0.0477 mg
Thiamin	0.0299 mg
Methionine	0.0128 g
Iron, Fe	1.0745 mg
Carbohydrate, by difference	3.7596 g
Phosphorus, P	21.705 mg
Folate, total	23.055 g
Fatty acids, total polyunsaturated 18:2 t,t	0.7957 g
Tocopherol, gamma	59.6807 mg
Alanine	0.0404 g
Valine	0.0505 g
Fatty acids, total saturated 18:2 undifferentiated	41.4677 g
Glycine	0.0387 g
Fatty acids, total saturated 14:0	0.0012 g
Zinc, Zn	0.2591 mg
Isoleucine	0.0361 g
Tocopherol, delta	2.1582 mg
Fatty acids, total polyunsaturated	61.3894 g
Leucine	0.0568 g
Tocotrienol, alpha	0.0654 mg
Vitamin A, IU	1264.365 IU
Folate, DFE	23.055 g
Tryptophan	0.0123 g
Vitamin C, total ascorbic acid	22.602 mg
Phytosterols	0.75 mg
Fatty acids, total polyunsaturated 18:1 c	134.5365 g
Fatty acids, total saturated 20:0	1.417 g
Campesterol	525.38 mg
Tyrosine	0.0192 g
Vitamin K (phylloquinone)	401.5785 g
Fatty acids, total saturated	16.0831 g
Histidine	0.0188 g
Fatty acids, total monounsaturated	137.9868 g
Threonine	0.0316 g
Folate, food	23.055 g
Vitamin E (alpha-tocopherol)	38.1821 mg
Fatty acids, total trans	0.8611 g
Fatty acids, total trans-monoenoic	0.0654 g
Magnesium, Mg	9.625 mg
Lysine	0.0503 g
Potassium, K	117.185 mg
Cystine	0.0076 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Potato	1 bag	0	0	0
Parsley	0.25 cup	5.4	0.9495	0.1185
canola oil	1 cup	1927.12	0	218
corn tortilla	18	0	0	0