Potato Flautas

Honey and I wanted a nice dinner, so we asked Siri to direct us to a Chinese restaurant we hadn’t been to before. We plugged it into the GPS and off we went, discussing our hopes for good Rangoons and hot and sour soup. After a 25 minute drive, we arrived, practically salivating; hoping for ginger and garlic flavors!

You guessed it! “Please call ahead, take-out only.”

What a blessing to discover a Mexican restaurant right next door!

The best revelation was Potato Flautas! I already dream of flautas, but now they have joined the ranks of OMG foods! Enjoy!

Potato Flautas

Ingredients

2 lbs. potatoes peeled & chopped*

 3 cloves garlic pressed

 2 tsp paprika

 2 tsp cayenne pepper

Salt to taste

 12 8-inch flour tortillas

 oil for frying

 For Serving

 Guacamole

 Sour Cream

 Salsa Verde

 Salsa

 Instructions

 Parboil the potatoes by just barely covering them in a pot with cold

 water, adding salt, and simmering until fork-tender. This should take

 10-15 minutes. *Or use leftover mashed potatoes seasoned

 accordingly.

 Drain the potatoes. Mash with salt, garlic, smoked paprika, and

 cayenne pepper.

 Add 1⁄2 cup of potato filling to the center of each tortilla. Pack it

 down so it sticks together. Roll them up and keep them seam side

 down.

 Heat 1⁄2-inch of oil in a fry pan over medium heat. Fry the flautas

 starting seam-side down for 3-5 minutes per side until golden

 brown You can crowd them.

Serve with suggested toppings. Thinly sliced purple cabbage or red onions, cilantro, and lime are beautiful garnishes.