Inside: Crispy Potato Flautas are filled with creamy mashed potatoes, fried until golden brown, and topped with lettuce, pico de gallo, salsa, queso fresco and crema.
If there is one type of food that Mexico is famous for, it would have to be pretty much all “antojitos”. This is the collective name for foods such as tostadas, empanadas, quesadillas, and of course flautas. When my husband was courting me down in Mexico, he fell in love not only with me, but with all of these delicious foods!
One of his favorites was this crispy potato flautas recipe. They are one of my favorites too. Not only because they are delicious, but also because they are easy and cheap to make.
How Do You Make Potato Flautas
Crispy potato flautas consist of filling corn tortillas with creamy mashed potatoes, rolling them up, and frying them. Once that is done, you do what you do with almost every other type of antojito. Specifically, you will top it with lettuce, pico de gallo, queso fresco, and Mexican crema.
To make this recipe, all you need is the following:
- corn tortillas
- mashed potatoes
- oil for frying
- pico de gallo
- queso fresco
Queso fresco is one of those most commonly used cheeses in Mexico. If you haven’t tried it, it is a soft, crumbly, and mild cheese. It doesn’t melt and is often crumbled and used to top antojitos like these crispy potato flautas. I am so glad that I am able to find queso fresco here in the United States.
They sell it at most grocery stores, so you should be able to find it.
One other good thing about these crispy potato flautas is that they are inexpensive to make. They are great if you are at the end of your budget and need a delicious meal for your family without breaking the bank. If you have potatoes and tortillas you can make this recipe!
I hope that you try these next time that you have a craving for authentic Mexican food. If you do, make sure you come back and let me know how they turn out!
Crispy Potato Flautas Recipe
- 2 Cups Mashed Potatoes made from two large potatoes, boiled and combined with butter, salt, pepper, and some cream.
- 10-15 corn tortillas
- Tropical Queso Fresco
- Tropical Crema Mexicana
- Chopped Lettuce
- Pico de Gallo
- Salsa Verde
- .5 cup coconut oil for frying
- Prepare the mashed potatoes.
- Fill each tortilla with mashed potatoes, roll up, and insert a toothpick to keep them together.
- Fry in oil (I use coconut oil for this)
- Remove, pat dry, and put on a plate.
- Top with chopped lettuce, pico de gallo, salsa verde, queso fresco, and Mexican crema.