Potatoes are actually very healthy even though people says otherwise. Potato is actually a vegetable with a bad reputation. While they may have a higher calorie count than other vegetables, they are packed with fiber to keep you full. Potatoes are a complex carb which takes the body longer to digest and that means you stay full longer. They are fat-free, cholesterol-free and loaded with potassium and vitamin B6.
A long time ago, I had gone to a tequila bar in Los Angeles, El Carmen. I remember having a potato taco there and it was simply exquisite. It was crispy on the outside and creamy in the middle. I decided to take that concept and try making something similar. It’s a dish popular in Mexico, known as flautas de papa. This dish is perfect for game day. A crispy and yummy appetizer that you’re sure to love. Serve with lime, your favorite Mexican salsa, guacamole, and sour cream. Enjoy!
3 Russet Potatoes, boiled and mashed
1/4 cup melted butter
1 Shallot, finely minced
1 teaspoon fajita seasoning
Small Corn Tortillas
Halve potatoes and put into a pot with enough water to cover. Bring to boil over high and boil for about 8-10 minutes or until soft. Drain.
In a bowl, place boiled and mashed potatoes, melted butter, shallot, fajita seasoning, salt and black pepper.
Mix well to fully incorporate.
Soften tortillas. I wrap a stack with a damp paper towel and microwave for a minute, then flip and micro another 30 seconds or so until soft and steamy. If you don’t like microwaves, you can soften them individually on a lightly oiled griddle for a few seconds on each side.
Immediately, add 2 tablespoons of potato mix in center of each tortilla, lengthwise.
Roll each tortilla into a cigar shape. Seal with a toothpick if need be.
Heat 1/2 inch of oil over medium-high until shimmering.
Fry taquitos for a minute on each side to get them golden and crispy. Drain and serve with sour cream, guacamole, and/or salsa.