Every once in a while something like this text exchange happens:
Me: I have nothing planned for dinner
Him: I’ll take care of it
WOOOHOOOOOOOOO! Something awesome (like breakfast for dinner!) always comes of this. And tonight it was his most delicious, perfect homemade fries. So. Freaking. Good. Here you go.
WHAT YOU NEED
* 3 potatoes
* peanut, sunflower, or grapeseed oil for frying
* garlic powder
* dry parsley
WHAT TO DO
Peel the potatoes and cut them down into about quarter-inch-ish strips.
Bring oil, about 2-3 inches deep, to a boil in a deep, high-sided pot.
Add the potatoes to the pot, working in batches if the pot is too crowded.
Fry 8-10 minutes, moving them around periodically to ensure they fry evenly and don’t stick together. Test a fry to make sure they’re cooked through, and be sure to remove them before they burn.
Drain them on a paper towel to absorb excess oil, then season with salt, pepper, garlic powder, and parsley, and dig in!
It doesn’t happen that often – and mostly because the kitchen is my happy/decompress-after-the-day place – but tonight someone else made dinner. Actually, my husband used to be the dinner-maker in our house, but several apartments ago he became so frustrated by the tiny-ness of our kitchen that he “quit.” So I took over. And the rest, as they say… you get it. Well, every once in a while, he feels the itch, or he gets an idea he can’t shake without cooking, or I just don’t feel up to it, and usually the result is magic. The man can cook. He’s made these flautas before — and they’re so easy and fast and GOOD. Balance out the fry-ness of them by serving over a big ol’ salad, or don’t care because, fried. NOM. You can also add anything you like to the filling – shredded chicken or beef, potatoes, spinach, squash – go crazy! Here you go.
WHAT YOU NEED
* corn tortillas
* shredded cheese (almost any good, melting cheese will work, and so will a combo – Chihuaha, Oaxacan, pepper jack, mozzarella… etc.)
* vegetable oil for frying
WHAT TO DO
Pour about 1/2 an inch’s depth of oil into a high-sided pot and heat over medium-high heat until glistening.
While it’s warming up, lay out a tortilla and place 1-2 tablespoons of shredded cheese in a row on top of it. Roll the tortilla around the cheese carefully, turning it into a little tube — or “flute.”
Using tongs to keep the flauta rolled up, place it seam side down into the oil. Make the rest and do the same. Flip them after about a minute. Fry just a few minutes total, until they get crispy and begin to brown and the cheese melts.
Remove the flautas from the oil and place them on a paper towel to absorb the excess oil, then serve and try to exhibit self-control. I dare you!