About this recipe
Crispy on the outside, soft and creamy on the inside — these flautas de papa, or potato flautas, are the kind of recipe that instantly brings back memories of home.
When we lived in Monterrey, I made them for every birthday party. There’d be trays and trays of golden flautas stacked high, served with shredded lettuce, salsa, and crema. They were always the first thing to disappear.
And honestly? I still think there’s nothing cozier than a warm plate of freshly fried potato taquitos — simple, comforting, and full of flavor.
Why You’ll Love This Recipe
- Only 3 ingredients — plus your favorite toppings.
- Crispy outside, soft and creamy inside.
- Naturally vegan and gluten-free.
- Ready in 20 minutes.
- Family-approved Mexican comfort food.
Ingredient notes
- Potatoes: Russet or Yukon Gold potatoes for the best creamy texture. Leftover mashed potatoes work perfectly here.
- Tortillas: Always use corn tortillas for authentic flavor and that perfect crisp bite. Heat them in the microwave or on a skillet until they become flexible before rolling.
- Oil: A neutral vegetable oil helps achieve even, golden crispiness without overpowering the flavor.
How to Make Flautas de Papa
- Make the filling: Boil and mash 2 pounds of potatoes with salt and pepper until smooth and fluffy.
- Warm the tortillas
- Fill and roll: Spoon about 2 tablespoons of mashed potatoes down the center of each tortilla. Roll tightly and secure with a toothpick or group 3–4 flautas together on a long skewer.
Variations
Air Fryer Flautas: Brush lightly with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.
Baked Flautas: Place on a baking sheet, brush with oil, and bake at 425°F (220°C) for 15–18 minutes until golden and crisp.
Filling Ideas: Try mashed sweet potatoes, refried beans, or vegan cheese for a twist.
Fry until crispy: Heat ¼ cup of vegetable oil in a skillet over medium-high heat. Fry the flautas 3–5 minutes per side, until golden brown.
Drain and serve: Place on paper towels to drain excess oil. Serve hot with your favorite toppings.
Toppings (optional, but highly recommended):
- Shredded lettuce or green cabbage
- Sliced radishes
- Salsa verde or creamy avocado salsa
- Mexican crema or vegan crema
- Fresh cilantro
Home-Cook Tips
- Keep tortillas warm while working — cold tortillas crack when rolled.
- If using leftover mashed potatoes, stir in a splash of milk or oil to soften them.
- Grouping 3–4 flautas on skewers speeds up and simplifies frying.
Flautas vs. Taquitos — What’s the Difference?
The word flauta means flute in Spanish — fitting, since these rolled tortillas resemble little flutes when fried.
In Mexico, flautas are traditionally made with corn tortillas and fried until crisp. In the U.S., you might hear taquitos used interchangeably, though sometimes those are made with flour tortillas or baked instead.
So, whether you call them flautas, taquitos, or crispy potato tacos — they all mean one thing: a crunchy, satisfying bite that never lasts long on the plate.
Vegan Potato Flautas (Flautas de Papa)
Equipment
- Wood skewers
Ingredients
- 12 corn tortillas
- 1 cup mashed potatoes
- ¼ cup vegetable oil for frying
- 4 wooden skewers or toothpicks
- To serve:
- Shredded lettuce or cabbage
- Sliced radishes
- Cilantro
- Guacamole or salsa verde
- Mexican crema vegan or regular
Instructions
- Warm tortillas until soft and pliable.
- Spread 2 tbsp of mashed potatoes on each tortilla and roll tightly.
- Secure with a toothpick or thread 3–4 onto a long skewer.
- In a skillet, heat oil over medium-high. Fry the flautas until golden brown on all sides (about 3–5 minutes).
- Drain on paper towels and serve immediately with toppings.
Notes
- Use leftover mashed potatoes to save time.
- Air fry at 400°F (200°C) for 8–10 minutes or bake at 425°F (220°C) for 15–18 minutes for a lighter version.
- Serving Suggestions: Serve your flautas de papa with salsa verde, refried beans, or Mexican rice for a complete meal.
- For a party spread, pair them with homemade guacamole and agua fresca de piña — it’s the perfect combo of crispy, creamy, and refreshing.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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