When my husband and I got married, he had a favorite version of potatoes that he called Ranch Potatoes. They were simply red potatoes, quartered and boiled and then drenched in bottled ranch dressing. He loved them, but I was not so impressed.
Happily, since then I have expanded his view of many food things, including ways to prepare and eat potatoes. We have not had those Ranch Potatoes in quite a while, but we do have the version in this recipe quite a lot. Roasted in the oven with ranch seasoning on them. Simple, but so delicious – crispy on the outside, soft on the inside and they go with just about everything. AND, if we cut them the right way our kids call them fries.
So, when I was trying to come up with how to make something like the Potato Burrito at Big City Burrito, I immediately thought of this recipe. It turned out so great, I just had to share it with you. To the potatoes I added sautéed onions and peppers, lots of sour cream and some cheese. They are simple and delicious!
AND the best part is that we had enough potatoes left to make breakfast burritos the next morning by adding scrambled eggs and some sausage. Win, win, win!
Ingredients
- 2 pounds small red potatoes, washed and quartered
- 1 pack (1 oz) Hidden Valley Ranch Seasoning
- 1/4 cup +2 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 4 burrito size tortillas, warmed (we really like the cheddar jalapeño kind, but any kind you like would work)
- 1 cup sour cream
- Cheddar cheese
Instructions
- Preheat oven to 450 degrees.
- Toss the quartered potatoes, ranch seasoning and 1/4 cup oil in a bowl until coated. Bake in ungreased baking dish for 30-35 minutes or until brown and crisp.
- Meanwhile, heat remaining oil in a large skillet and sauté the onion and peppers until soft and onion is translucent.
- When potatoes are done, transfer to a large bowl. Add the sautéed vegetables and half of the sour cream. Mix until everything is covered and gooey (you may need to add more sour cream, depending on how gooey you want this to be).
- Take the warmed tortillas, one at a time, and fill with the potato mixture. Top with cheese and wrap it up!
Notes
If you have potatoes left over, this is delicious as a breakfast burrito as well. Add scrambled eggs and crumbled bacon or sausage. Mmm!
Love it! I bet all of these flavors go so great together and so easy to make! Thanks!
These burritos sound like a really tasty way to start the day!
I love how versatile this recipe is! Perfect breakfast, lunch or dinner!
These do sound delicious and a great meatless option too!
oh YUM!!!!!! those look like the perfect breakfast!
oh wow – I am drooling over here. Ranch, sour cream and potatoes – IN a tortilla – some of my favorite things!!!
How interesting! I never would have thought to include potatoes.
G’day! YUM! Wish I could try one right now!
Cheers! Joanne
I love dishes like this!! Thanks for sharing girl.
Sounds great I have not had a Big City Burrito since college!! Last time I was in Ft Collins I only had time to eat the ever important Pickle Barrel sandwich.
Oh that sounds wonderful! My son and husband would love it!
This sounds amazing. I love the ranch dressing.