In a large pot, add the cubed potatoes and cover them with water. Add salt and bring to a boil until the potatoes are fork-tender, about 15 minutes.

Once cooked, drain the potatoes and return them to the pot. Mash them until smooth, adding cumin, garlic powder, and black pepper for flavor.

In a frying pan, heat a small amount of oil over medium heat. Lightly fry each tortilla for about 30 seconds per side, just until soft but not crispy.

Lay a tortilla on a clean surface and spoon a line of mashed potato filling down the center.

Starting from one end, roll the tortilla tightly around the filling. Secure it with a toothpick if needed.

In the same frying pan, add enough oil to cover the bottom and heat over medium-high heat until shimmering.

Carefully place the rolled taquitos seam-side down in the hot oil. Fry for about 3-4 minutes per side until golden brown and crispy.

Remove the taquitos with tongs and place them on paper towels to drain excess oil. Serve hot with your favorite toppings.