Potato – Basil Flautas Recipe

Cook potatoes

Place the cubed potatoes in a medium pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain well.

Mash and season

Return drained potatoes to the pot off the heat. Add butter and warm milk. Mash until smooth but slightly textured. Stir in grated Parmesan, chopped basil, salt, black pepper, garlic powder, and lemon zest (if using). Taste and adjust seasoning. Let the filling cool to room temperature (15–20 minutes) to make rolling easier; chill briefly if needed.

Prepare tortillas and slurry

If using flour tortillas, warm them briefly (15–20 seconds each) in a hot dry skillet or microwave covered with a damp towel to make them pliable. For corn tortillas, warm in a skillet with a touch of oil and press flat. Mix the all-purpose flour with cold water to make a thin slurry (brushable).

Assemble flautas

Place about 2–3 tablespoons of the cooled potato-basil filling near one edge of each tortilla (use 12 tortillas for smaller flautas or fewer for larger ones). Roll the tortilla tightly around the filling, folding in the sides slightly if needed, so they form tight cylinders. Brush the seam lightly with the flour slurry to seal. Place assembled flautas seam-side down on a sheet tray while you finish rolling the rest.

Heat oil

Pour oil into a large heavy skillet to a depth of about 1/4–1/2 inch for shallow frying, or use a deep pot with 1–2 inches oil for deep frying. Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when dropped in.

Fry flautas

Fry flautas seam-side down first, in batches so they have room, until golden brown and crisp, about 2–3 minutes per side for shallow frying, turning carefully with tongs. For deeper oil, fry 2–3 minutes, turning if needed so they brown evenly. Adjust heat as necessary to prevent burning. Transfer cooked flautas to a wire rack or paper towel-lined plate to drain. Sprinkle with fine sea salt while hot.

Finish and serve

Arrange flautas on a platter. Garnish with whole basil leaves and a light dollop of sour cream or crema alongside. Serve with lime wedges for squeezing and additional grated Parmesan if desired. Best served immediately while hot and crisp.

Make-ahead note: Because this item is designated PRE ORDER 24 HRS, you can prepare the potato filling up to 24 hours in advance, refrigerated in an airtight container. Reheat gently to room temperature before assembling. Tortillas and assembled flautas can be refrigerated briefly, but fry just before serving for optimal crispness.