Pommes De Terre Frite Flautas Recipe

Cook potatoes

Place cubed potatoes in a saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

Drain and mash

Drain potatoes well and return them to the hot pan off the heat for 1 minute to evaporate residual moisture. Add butter, milk, remaining 1/2 teaspoon salt, black pepper and garlic powder. Mash until mostly smooth but with a little texture. Fold in shredded cheddar and chopped chives while the mash is hot so the cheese melts and combines. Taste and adjust seasoning.

Let the filling cool slightly (until warm but not piping hot) before assembling so it does not make the tortillas soggy.

Warm tortillas

Warm tortillas briefly to make them pliable: wrap stacks of 4–6 in a clean towel and microwave 20–25 seconds, or warm individually in a dry skillet for 10–15 seconds per side. Keep them covered to stay soft.

Fill and roll

Spoon about 2 to 3 heaping tablespoons of the potato-cheese mixture along one edge of each tortilla, leaving a 1/2 inch border. Fold the sides in slightly if desired and roll tightly away from you to form a flauta shape. Set seam-side down on a tray.

Brush

Lightly brush each rolled flauta with vegetable oil (or spray) to promote browning if you will bake/air-fry. If frying, this step is optional.

Pan-fry (recommended for crisp exterior)

Pour oil into a large skillet to reach about 1/4–1/3 inch depth and heat over medium-high until shimmering and 350°F if you have a thermometer. Fry flautas seam-side down in batches, 2–3 minutes per side, turning with tongs, until golden brown and crisp. Transfer to a wire rack set over a sheet pan or paper towels. Sprinkle with kosher salt while hot if using.

Oven method (lower oil)

Preheat oven to 425°F (220°C). Place brushed flautas seam-side down on a parchment-lined baking sheet. Bake 12–16 minutes, turning once, until deeply golden and crisp.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange flautas seam-side down in a single layer (work in batches). Air-fry 6–9 minutes, turning halfway, until crisp and browned.

Serve flautas hot with sour cream, salsa or pico de gallo and lime wedges. For a composed plate, add a small spoon of sour cream and a squeeze of lime on top, or garnish with extra chopped chives.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F oven or air fryer for 4–6 minutes before serving.