Start by placing the medium potatoes in a large pot filled with salted water. Bring to a boil, and let them cook for about 15 to 20 minutes or until they’re tender.

Once the potatoes are done, drain them and set aside to cool slightly.

Peel off the skins of the boiled potatoes. In a mixing bowl, mash the potatoes with a fork or a potato masher until you achieve a smooth texture.

In a frying pan, heat the olive oil over medium heat. Add the mashed potatoes along with cumin and salt. Stir well to combine, allowing the mixture to heat through.

Warm the corn tortillas in a dry skillet over medium heat for a few seconds on each side until pliable.

Spoon a generous amount of the potato mixture onto the center of each tortilla and roll them up tightly.

In a deep frying pan, heat enough vegetable oil to partially submerge the taquitos. Once hot, add the taquitos seam-side down.

Fry them for about 4 to 5 minutes, turning occasionally, until golden brown.

Transfer the crispy potato tacos to a plate lined with paper towels to absorb excess oil and serve warm.