This was on my menu last week.  It turned out so much better than I thought, I thought I’d post the recipe.  Seriously this is best the day after.  I put part of a can of just chili beans over part of it and both were outstanding.

Chili Potato Burritoes

4 Potatoes peeled and chopped

1 C shredded colby-monterey jack cheese

2 t chili powder

1 t ground cumin

1 clove garlic, minced

salt and pepper to taste

8 6 inch flour tortillas

1/2 C red enchilada sauce

Bring a large pot of salted water to a boil.  Add potatoes, and cook until tneder but still firm, about 15 minutes.  Drain, cool and mash (can also use instant).  Preheat oven to 350.  In a medium mixing bowl, combine mashed potatoes, 3/4 C cheese, and spices.  Spoon evenly into tortillas and roll up.  Place rolled tortillas side by side in 9×13 pan.  Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.  Bake 15 minutes or until cheese is bubbly.

This was something else new that I tried.  This came from my friend Krista and it really is fantastic. 

Parmesan Potato Wedges

1/4 C parmesan cheese

1/4 C flour

1 t garlic salt

1/2 t salt

1/4 t pepper

6 med potatoes, unpeeled

1/4 C butter

Combine dry ingredients and put in a ziplock baggie.  Cut potatoes lengthwise:  add wedges to bag and shake until coated.Place butter in a 9×13 pan.  Put pan in oven until butter is melted.  Spread wedges in a single layer and return to oven.  bake at 425 uncovered for 30 min flipping wedges after 15 min.

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