Crispy Potato Flautas
Golden-fried flour tortillas stuffed with seasoned mashed potatoes and cheese. Serve with sour cream, salsa, and fresh cilantro for an irresistible vegetarian Mexican appetizer or light dinner.
- Total time
- 40 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 1 lb russet potatoes
- ¾ cup shredded Oaxaca or mozzarella cheese
- 8 count flour tortillas, 6-inch
- 3 tablespoons olive oil, divided
- 0 to taste salt and pepper
- ½ teaspoon cumin, ground
- 0 for serving sour cream, salsa, and fresh cilantro
Instructions
- 1
Cut the russet potatoes into quarters—they should be roughly golf-ball sized pieces so they cook evenly and quickly.
- 2
Place the potato pieces in a medium pot and cover them completely with cold water by about 1 inch.
- 3
Set the pot to high heat and bring the water to a rolling boil—you'll see big bubbles breaking the surface constantly.
- 4
Once boiling, lower the heat to medium-high and simmer until the potatoes are completely tender when pierced with a fork, about 12 minutes.
- 5
Drain the potatoes in a colander and return them to the pot.
- 6
Mash the warm potatoes with a potato masher until no lumps remain and the texture is smooth and fluffy.
- 7
Stir the shredded cheese, 0.5 teaspoon of ground cumin, salt, and pepper into the mashed potatoes until evenly mixed.
- 8
Lay one flour tortilla flat on the cutting board and spoon about 2 tablespoons of the potato mixture in a thick line down the center of the tortilla.
- 9
Roll the tortilla tightly away from you—similar to rolling a burrito—tucking in the sides as you go until it forms a tight cylinder.
- 10
Repeat with the remaining 7 tortillas and potato filling, arranging each finished flauta seam-side down on a plate.
- 11
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 12
Carefully place 4 flautas into the hot oil seam-side down, leaving space between each one so they can brown evenly.
- 13
Fry for about 2 minutes until the bottom is deep golden brown and crispy, then use tongs to carefully turn each flauta over.
- 14
Fry the other side for 1–2 minutes until it is also deep golden brown and crispy.
- 15
Transfer the cooked flautas to a paper-towel-lined plate to drain any excess oil.
- 16
Repeat steps 11–15 with the remaining 1.5 tablespoons of oil and the 4 remaining flautas.
- 17
Arrange all 8 flautas on a serving plate and top with sour cream, salsa, and fresh cilantro.
Tools you’ll need
- medium pot
- colander
- potato masher
- cutting board
- large skillet
- tongs
- paper towels
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
