A couple of weeks ago I found a fabulous breakfast burrito recipe on Pinterest, and since it happened to be grocery time for the month I decided to pick up all of the ingredients to make them.
This wonderful recipe came from HERE, a blog titled Mom On Time Out.
These burritos take a little time and effort to make, but in the end you end up with about 24 homemade, frozen burritos for a quick easy breakfast later, and trust me they are extremely delicious.
The burrito recipe called for 2 pounds of red potatoes, but I bought 5 pounds of potatoes. After I used the 2 pounds for the burritos that the recipe called for, I decided to cook another pound of the potatoes in the exact same way the burrito recipe called for. After snacking on the potatoes while assembling the burritos, I became addicted to the flavor.
Here is the recipe for the potatoes:
Roasted Red Potatoes:
1. Preheat oven to 450 degrees.
2. Dry cubed potatoes with a towel to eliminate any extra water.
3. Toss the potatoes with 1/3 c olive oil, 1 tsp salt, 1/2 tsp pepper. Use additional seasoning (such as Emeril’s or Seasoning Salt) if desired. [I used Seasoning Salt]
4. Roast for 30 minutes until golden brown. Start checking at 20 minutes.
For the last 2 pounds of red potatoes left over after the burritos and wonderful roasted potatoes I decided to cube them and freeze them for another time. I frozen potatoes before and they worked wonderful for mashed potatoes.
Here are the steps I used to freeze the potatoes:
- Peel two pounds of potatoes. (or whatever amount you want to work with.) Cut the potatoes into 1-inch cubes.
- Simmer the diced potatoes in salted water until just tender.
- Spray a sheet pan with non-stick cooking oil and spread cooked potatoes in a single layer on the pan.
- Place the pan of diced potatoes in the freezer until frozen solidly.
- Transfer the frozen potato cubes to freezer bags or containers to use as needed.
- When ready to use, reheat diced potatoes in simmering water and use in your potato recipes