Begin by peeling and grating about 4 medium-sized starchy potatoes into a large bowl. Wrap the potatoes in a clean kitchen towel, twist tightly, and squeeze out excess moisture.

In a mixing bowl, combine the grated, drained potatoes with 1 cup of shredded cheese, ½ finely chopped onion, 2 minced garlic cloves, a handful of chopped cilantro, 1 teaspoon of ground cumin, and salt and pepper. Stir everything together until well combined.

Warm 12 small flour tortillas in a dry skillet over low heat for about 30 seconds on each side until pliable, then keep them warm in a covered dish.

Take a warmed tortilla and place 2-3 tablespoons of the potato filling near one edge. Roll the tortilla tightly around the filling and secure with toothpicks if needed.

In a large skillet, pour in about 1 inch of vegetable oil and heat over medium-high heat until it reaches 350°F (180°C).

Carefully place the rolled flautas in the hot oil, frying them in batches for about 3-4 minutes on each side until golden brown and crispy.

Remove the flautas from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot with sour cream and salsa.