Potato – Basil Flautas: Pre Order 24 Hrs Recipe

Cook potatoes

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

Sauté aromatics

While potatoes cook, heat 1 tablespoon butter in a medium skillet over medium heat. Add the minced onion and cook until translucent, about 4–5 minutes. Add the garlic and cook 30–45 seconds until fragrant. Remove from heat.

Mash & combine

Return drained potatoes to the pot or a mixing bowl. Add remaining 1 tablespoon butter and mash until mostly smooth with a few small lumps for texture. Stir in the sautéed onion and garlic, chopped basil leaves, shredded cheese, lime juice, salt, black pepper, and smoked paprika (if using). Taste and adjust seasoning. Let the filling cool until warm (not hot) so it won’t tear tortillas during assembly.

Prepare tortillas

If using flour tortillas, warm them briefly in a dry skillet or microwave for 10–15 seconds to make them pliable. If using corn tortillas, lightly warm and press between damp paper towels to prevent cracking.

Make flour slurry

Whisk the 1/4 cup flour with 2 tablespoons water until a smooth, slightly thick slurry forms. This will be used to seal the flautas so they stay rolled while frying.

Assemble flautas

Place one warmed tortilla on a work surface. Spoon about 2–3 tablespoons of the potato-basil filling along one edge of the tortilla, leaving small margins at the sides. Brush a thin line of flour slurry along the opposite edge of the tortilla. Tightly roll the tortilla around the filling, seam side down, and set aside on a tray seam-side down. Repeat with remaining tortillas and filling. You should get about 10–12 flautas depending on tortilla size and filling amount.

Heat oil

In a heavy skillet or Dutch oven, pour oil to a depth of about 1/2-1 inch and heat over medium-high until it registers 350°F (175°C) on a thermometer or until a small pinch of flour slurry sizzles immediately when dropped in.

Fry flautas

Working in batches to avoid overcrowding, carefully place 3–4 flautas in the hot oil, seam-side down. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Use tongs to maintain seam down to help seal. Transfer cooked flautas to a paper towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) if needed while frying remaining batches.

Alternatively bake

For a lighter version: preheat oven to 425°F (220°C). Place assembled flautas seam-side down on a baking sheet lined with parchment. Lightly brush or spray with oil. Bake 12–15 minutes, turning once, until browned and crisp.

Arrange flautas on a serving platter. Spoon crema or sour cream alongside or drizzle over flautas. Scatter reserved fresh basil leaves and pickled jalapeños or salsa on top or on the side. Serve immediately with lime wedges for squeezing.