Recipe courtesy of Idaho Potato Commission (idahopotato.com)
Makes 2 servings
1 large Idaho® russet potato, diced into ½-inch cubes (ok to leave the skin on)
4 t. olive oil, divided
1 t. smoked paprika
1 t. cumin
¼ t. kosher salt
¼ c. onion, chopped
2 garlic cloves, rough chopped
1 large poblano chile, seeded and cut into thin strips
1 ½ c. corn (fresh or frozen fire roasted)
Salt and pepper to taste
Squeeze of lime
2 T. cilantro
2 extra large whole wheat tortillas
Optional additions: hot sauce, jack cheese, cotija, or Mexican sour
cream
Preheat oven to 425°F.
Toss potatoes with 2 teaspoons olive oil, spices and salt and place on a sheet-pan. Roast until fork tender, about 20 to 25 minutes. While potatoes are roasting, sauté onion, garlic and poblano chile in remaining 2 teaspoons of olive oil over medium-low heat until tender, golden and fragrant, about 7 to 8 minutes.
Fold in the corn and cook until heated through, another 3 to 4 minutes, increasing heat to medium. Season with salt and pepper and a squeeze of lime.
When potatoes are done assemble burritos. Divide potatoes and poblano filling among tortillas. Sprinkle with cilantro, add hot sauce or cheese if you like.
Roll up and serve.