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want to visit. From loaded barbecue fries inspired by a dream culinary location to mumbo wings and tots from the nation’s capital, these creative takes transform a bag of Ore-Ida potatoes into classic dishes that build on past traditions, and make way for new ones. With the following recipes, you’ll feel inspired to embark on a culinary adventure, right from your home kitchen.

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lavors can transport you: A recipe can offer a taste of nostalgia or channel the feeling of a bucket-list destination. That’s why we tasked three cooks with creating dishes inspired by the places they call home, and the places they

Jerk Chicken Hash Brown Bowl

Jerk Chicken 3 pounds boneless, skinless, chicken thighs, patted dry 1 bag Ore-Ida Shredded Hash Brown Potatoes 6 garlic cloves 2 Scotch bonnet peppers 10 whole pimento allspice berries 2 tablespoons soy sauce 2 teaspoons smoked paprika 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ⅛ teaspoon ground cloves 4 tablespoons brown sugar 1 bunch thyme ½ red onion, roughly chopped ½ lime, juiced Avocado Crema 2 large, ripe avocados, halved and pitted 1 cup sour cream ¼ cup cilantro, stems removed 3 garlic cloves 2 limes, juiced Salt, to taste Mango Salsa 3 ripe mangos, diced 1 medium red bell pepper, diced ½ red onion, diced ¼ cup cilantro, chopped 1 lime, juiced Salt, to taste Garnish Red cabbage Lime wedge

Ingredients

Instructions

Step 1: Prepare the jerk sauce. In a food processor, add the garlic, Scotch bonnet peppers, whole pimento allspice berries, soy sauce, smoked paprika, cinnamon, cloves, nutmeg, brown sugar, thyme, red onion, and lime juice. Pulse until finely pureed.

Step 2: Prepare the chicken. In a large mixing bowl, add the chicken thighs and jerk sauce, then coat thoroughly. Cover and refrigerate for at least 1 hour, and up to 12 hours.

Step 3: Prepare the avocado crema. In a food processor, add the sour cream, cilantro, garlic, avocado, and lime juice. Pulse until smooth and transfer to a bowl.

Step 6: Heat oil in a grill pan over high heat. Working in batches, cook the chicken, undisturbed, until browned underneath, about 5 to 7 minutes. Flip the chicken and cook until golden brown, then reduce the heat to low and cook until the chicken reaches an internal temperature of 165 degrees, another 3 to 5 minutes. Let the chicken rest before slicing.

Step 5: Prepare the hash browns. Heat oil in a heavy-bottomed skillet over medium-high heat. Add the Ore-Ida Shredded Hash Brown Potatoes, and flip every 3 minutes until crispy and brown.

Step 4: Prepare the mango salsa. In a medium mixing bowl, add the mango, bell peppers, cilantro, red onion, and lime juice. Mix well and add salt to taste.

Step 7: Add the Ore-Ida Shredded Hash Brown Potatoes to a bowl, top with sliced chicken, drizzle the crema over, scoop the mango salsa on top, garnish with the red cabbage and a lime wedge.

Watch this video for a step-by-step visual guide to creating the recipe

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Step 1: Prepare the jerk sauce. In a food processor, add the garlic, Scotch bonnet peppers, whole pimento allspice berries, soy sauce, smoked paprika, cinnamon, nutmeg, cloves, brown sugar, thyme, red onion, and lime juice. Pulse until finely pureed, or your preferred texture is reached.

Instructions

Shredded Hash Brown Potatoes

SWEET POTATO FRIES

ZESTY TWIRLS

SWEET POTATO FRIES

ZESTY TWIRLS

GOLDEN CRINKLES

ZESTY TWIRLS

CRISPY CRINKLES

CRISPY TATER TOTS

Shredded Hash Brown Potatoes

GOLDEN CRINKLES

CRISPY TATER TOTS

SWEET POTATO FRIES

Shredded Hash Brown Potatoes

CRISPY TATER TOTS

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D.C. Mumbo Wings and Tots

1 cup Ore-Ida Crispy Tater Tots Neutral oil, such as vegetable or canola, for frying ¼ cup Heinz ketchup 2 cups pineapple juice 1 tablespoon tomato paste 2 tablespoons dark brown sugar 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon smoked paprika ½ teaspoon cayenne pepper (optional) 1 tablespoon white vinegar 4 whole chicken wings ¼ cup potato starch ¼ cup cornstarch Salt and pepper, to taste Air fryer

Ingredients

Instructions

Step 1: Prepare the Ore-Ida Crispy Tater Tots. Preheat the oil to 350 degrees in a large Dutch oven over medium-high heat. Fry the Ore-Ida Crispy Tater Tots until they are golden brown, about 3 to 4 minutes. Transfer them to a paper towel-lined plate. Step 2: Make the sauce. Add the ketchup, pineapple juice, tomato paste, sugar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, cayenne pepper (if using), and white vinegar into a saute pan over medium heat. Bring the mixture to a simmer, turn the heat to low, then cover. Once the sauce has reduced and the flavors have developed, about 20 to 30 minutes, taste and adjust the seasonings as needed. Step 3: Prepare the chicken wings. Season the chicken wings and turn the air fryer on to 400 degrees. Air fry for 25 minutes, flipping the chicken wings halfway through cooking so both sides get crispy. Step 4: Assemble the dish. Transfer the Ore-Ida Crispy Tater Tots to a serving platter, arrange the chicken wings on top, then carefully pour the mumbo sauce over.

Watch this video for a step-by-step visual guide to creating the recipe

Maryland Crab with Zesty Twirls

1 cup Ore-Ida Zesty Twirls 1 teaspoon Baltimore-style seasoning, plus more for garnish 1 small shallot, chopped 2 garlic cloves, thinly sliced ½ cup Parmesan cheese, grated ¼ cup sherry wine 1 cup heavy cream 1 pound jumbo lump crab meat Salt and pepper, to taste 1 teaspoon extra virgin olive oil Sliced scallions, for garnish

Ingredients

Instructions

Step 1: Preheat the oven to 450 degrees. Spread the Ore-Ida Zesty Twirls onto a baking sheet, sprinkle the seasoning on top, and cook until crispy, about 14 to 18 minutes. Step 2: Heat the oil in a small saute pan over medium heat. Once hot, add the shallots, season with salt and pepper, and saute for 2 to 3 minutes. Then, add the garlic and continue to cook until fragrant, about 60 seconds. Add 1 teaspoon of the seasoning and the sherry wine to the pan and cook until the alcohol burns off, about 4 minutes. Step 3: Add the crab meat and Parmesan cheese, stir to combine. Step 4: Transfer the Ore-Ida Zesty Twirls to a large serving bowl or plate, gently pour the crab mixture over, and garnish with the seasoning and scallions.

Watch this video for a step-by-step visual guide to creating the recipe

NOLA Barbecue Shrimp and Hash Browns

1 cup Ore-Ida Shredded Hash Brown Potatoes 2 tablespoons neutral cooking oil, such as canola or sunflower oil 1 pound head-on shrimp (shells removed and deveined) 3 tablespoons unsalted butter 3 garlic cloves, thinly sliced 1 teaspoon Cajun seasoning ¼ cup Worcestershire sauce 1 tablespoon lemon juice, about half of a lemon 1 tablespoon Louisiana hot sauce ½ cup dry white wine Salt and pepper, to taste Chopped parsley, for garnish

Ingredients

Instructions

Step 1: In a cast iron pan, heat the cooking oil over medium heat. Add the Ore-Ida Shredded Hash Brown Potatoes to the pan and cook until golden brown, about 3 to 4 minutes each side. Transfer to a plate. Step 2: Add the butter to the pan over medium heat. When the butter starts to bubble, add the garlic and saute for about 1 minute, stirring constantly to prevent the garlic and butter from burning. Add salt and pepper to taste. Step 3: Stir in the Cajun spice, Worcestershire sauce, hot sauce, and freshly squeezed lemon juice. Add the white wine and stir until absorbed, about 1 minute. Reduce heat to low and let the mixture simmer until reduced by half, about 4 minutes. Step 4: Add the shrimp to the pan and cook until all the shrimp are pink and cooked through, about 2 minutes. Carefully spoon the barbecue shrimp on top of the Ore-Ida Shredded Hash Brown Potatoes, garnish with parsley, and serve immediately.

Watch this video for a step-by-step visual guide to creating the recipe

Milwaukee Cheese Dip with Tater Tots

1 bag of Ore-Ida Crispy Tater Tots 2 tablespoons neutral oil, plus more for frying 1 pound ground beef 1 teaspoon smoked paprika ½ teaspoon chili powder 1 teaspoon cumin powder 1 teaspoon Cajun seasoning 1 teaspoon garlic powder 4 tablespoons butter ¼ cup all-purpose flour 1 cup whole milk 1 cup pepper jack cheese, grated 1 cup sharp cheddar cheese, grated 1 cup smoked Gouda cheese, grated ½ cup tomatoes, diced, or jarred salsa Salt and pepper, to taste Chopped chives, for garnish

Ingredients

Instructions

Step 1: Prepare the meat. Heat the oil in a large, oven-safe saucepan over medium heat. Add the beef and cook, breaking it up with a wooden spoon until it has browned. Season with smoked paprika, chili, cumin, Cajun seasoning, and garlic powder, then transfer to a bowl. Step 2: Fry the Ore-Ida Crispy Tater Tots. Preheat the oil to 350 degrees in a large Dutch oven over medium-high heat. Fry the Ore-Ida Crispy Tater Tots until they are golden brown, about 3 to 4 minutes. Transfer them to a paper towel-lined plate. Step 3: Make the roux. Melt butter in the same saucepan over medium heat, when it starts to bubble, add the flour. Stir frequently with a whisk until the mixture has slightly darkened in color, about 3 minutes. Pour in the milk and whisk until the mixture thickens, about 4 minutes. Stir in the cheeses until they have completely melted. Add the tomatoes (or salsa, if using), and the seasoned beef, then turn the heat to low and let the flavors combine, about 5 minutes. Step 4: Add the Ore-Ida Crispy Tater Tots in an even layer over the cheese mixture. Sprinkle the chives on top.

Watch this video for a step-by-step visual guide to creating the recipe

Loaded Barbecue Burnt Ends with Crinkle-Cut Fries

1 bag of Ore-Ida Crinkle Cut Fries 3 pounds chuck roast ½ cup Heinz yellow mustard ⅛ teaspoon liquid smoke Barbecue seasoning, to generously coat chuck roast 1 ½ cups barbecue sauce 1 stick unsalted butter, cut into 1-inch pieces ½ cup beef broth 3 teaspoons Worcestershire sauce ½ cup melted queso cheese ½ cup sour cream 1 jalapeno, sliced 1 tomato, diced 2 scallion stalks, sliced

Ingredients

Instructions

Step 1: Preheat the oven to 275 degrees. Mix the yellow mustard and liquid smoke in a large bowl. Transfer the chuck roast to a roasting pan, coat it on all sides with mustard mixture, then generously sprinkle the barbecue seasoning on top, and roast it for 2 to 3 hours. Remove the pan from the oven and let the roast rest until the internal temperature reaches 190 degrees. Step 2: Increase the oven temperature to 400 degrees. Transfer the chuck roast to a cutting board, cut the meat up into large chunks, then transfer the pieces to an oven-safe casserole dish. Add the barbecue sauce, butter, beef broth, and Worcestershire sauce over the chuck roast pieces and mix using a spoon to coat each piece. Place the dish into the oven and roast for 30 to 40 minutes, until the beef is tender. Remove the dish from the oven, and using a wooden spoon, mix the beef until the sauce coats every piece. Step 3: Fry the Ore-Ida Crinkle Cut Fries. In a large Dutch oven over medium- high heat, preheat the oil to 375 degrees. Fry the Ore-Ida Crinkle Cut Fries in batches until they are light, golden brown, 3 to 7 minutes. Transfer them to a paper towel-lined plate. Step 4: To assemble, arrange the Ore-Ida Crinkle Cut Fries in the bottom of a large, serving bowl, scoop the burnt ends on top, drizzle the queso cheese and sour cream over, then garnish with jalapeno, diced tomato, and scallions.

Watch this video for a step-by-step visual guide to creating the recipe

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Midwest

East

South

D.C. Mumbo Wings and Tots

Ingredients

Instructions

Watch this video for a step-by-step visual guide to creating the recipe

NOLA Barbecue Shrimp and Hash Browns

Ingredients

Instructions

Watch this video for a step-by-step visual guide to creating the recipe

Maryland Crab with Zesty Twirls

½ bag Ore-Ida Zesty Twirls 1 teaspoon Baltimore-style seasoning, plus more for garnish 1 small shallot, chopped 2 garlic cloves, thinly sliced ½ cup Parmesan cheese, grated ¼ cup sherry wine 1 cup heavy cream 1 pound jumbo lump crab meat Salt and pepper, to taste 1 teaspoon extra virgin olive oil Sliced scallions, for garnish

Ingredients

Instructions

Watch this video for a step-by-step visual guide to creating the recipe

Milwaukee Cheese Dip with Tater Tots

Ingredients

Instructions

Step 1: Prepare the meat. Heat the oil in a large, oven-safe saucepan over medium heat. Add the beef and cook, breaking it up with a wooden spoon until it has browned. Season with smoked paprika, chili, cumin, Cajun seasoning, and garlic powder, then transfer to a bowl. Step 2: Fry the Ore-Ida Crispy Tater Tots. Preheat the oil to 350 degrees in a large Dutch oven over medium-high heat. Fry the Ore-Ida Crispy Tater Tots until they are golden brown, about 3 to 4 minutes. Transfer them to a paper towel-lined plate. Step 3: Make the roux. Melt butter in the same saucepan over medium heat, when it starts to bubble, add the flour. Stir frequently with a whisk until the mixture has slightly darkened in color, about 3 minutes. Pour in the milk and whisk until the mixture thickens, about 4 minutes. Stir in the cheeses until they haven completely melted. Add the tomatoes (or salsa, if using), and the seasoned beef, then turn the heat to low and let the flavors combine, about 5 minutes. Step 4: Add the Ore-Ida Crispy Tater Tots in an even layer over the cheese mixture. Sprinkle the chives on top.

Loaded Barbecue Burnt Ends with Crinkle-Cut Fries

Ingredients

Instructions

Step 1: Preheat the oven to 275 degrees. Mix the yellow mustard and liquid smoke in a large bowl. Transfer the chuck roast to a roasting pan, coat it on all sides with mustard mixture, then generously sprinkle the barbecue seasoning on top, and roast it for 2 to 3 hours. Remove the pan from the oven and let the roast rest until the internal temperature reaches 190 degrees. Step 2: Increase the oven temperature to 400 degrees. Transfer the chuck roast to a cutting board, cut the meat up into large chunks, then transfer the pieces to an oven-safe casserole dish. Add the barbecue sauce, butter, beef broth, and Worcestershire sauce over the chuck roast pieces and mix using a spoon to coat each piece. Place the dish into the oven and roast for 30 to 40 minutes, until the beef is tender. Remove the dish from the oven, and using a wooden spoon, mix the beef until the sauce coats every piece. Step 3: Fry the Ore-Ida Crinkle Cut Fries. In a large Dutch oven over medium-high heat, preheat the oil to 375 degrees. Fry the Ore-Ida Crinkle Cut Fries in batches until they are light, golden brown, 3 to 7 minutes. Transfer them to a paper towel-lined plate. Step 4: To assemble, arrange the Ore-Ida Crinkle Cut Fries in the bottom of a large, serving bowl, scoop the burnt ends on top, drizzle the queso cheese and sour cream over, then garnish with jalapeno, diced tomato, and scallions.

Watch this video for a step-by-step visual guide to creating the recipe

Tools

Avocado Crema 2 large, ripe avocados, halved and pitted 1 cup sour cream ¼ cup cilantro, stems removed 3 garlic cloves 2 limes, juiced Salt, to taste

Mango Salsa 3 ripe mangos, diced 1 medium red bell pepper, diced ½ red onion, diced ¼ cup cilantro, chopped 1 lime, juiced Salt, to taste

Garnish Red cabbage Lime wedge

Step 2: Prepare the chicken. In a large mixing bowl, add the chicken thighs and jerk sauce, then coat thoroughly. Cover and refrigerate for at least 1 hour, and up to 12 hours.

Step 3: Prepare the avocado crema. In a food processor, add the sour cream, cilantro, garlic, avocado, and lime juice. Pulse until smooth and transfer to a bowl.

Step 4: Prepare the mango salsa. In a medium mixing bowl, add the mango, bell peppers, cilantro, red onion, and lime juice. Mix well and add salt to taste.

Step 5: Prepare the hash browns. Heat oil in a heavy-bottomed skillet over medium-high heat. Add the Ore-Ida Shredded Hash Brown Potatoes, and flip every 3 minutes until crispy and brown.

Step 7: Add the Ore-Ida Shredded Hash Brown Potatoes browns to a bowl, top with sliced chicken, drizzle the crema over, scoop the mango salsa on top, garnish with the red cabbage and a lime wedge.

Watch this video for a step-by-step visual guide to creating the recipe

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PORTLAND, OR

MILWAUKEE, WI

BROOKLYN, NY

WASHINGTON, DC

NEW ORLEANS, LA

MARYLAND STATE

MILWAUKEE, WI

BROOKLYN, NY

MARYLAND STATE

WASHINGTON, DC

NEW ORLEANS, LA

Written by Rayna Rossitto Illustrations by Samantha Silverman Design by Marissa Dickson

Pizza Fries with Zesty Twirls

1 bag Ore-Ida Zesty Twirls Neutral oil, such as vegetable or canola, for frying 2 cups marinara sauce 2 cups mozzarella, shredded ½ cup Parmesan, shredded 1 ½ cups pepperoni slices ½ tsp oregano 1 jalapeno, thinly sliced 3 basil leaves, chiffonade cut 2 tablespoons hot honey

Ingredients

Instructions

Step 1: Prepare the Ore-Ida Zesty Twirls. Heat the oil to 375 degrees in a large Dutch oven over medium-high heat. Fry the Ore-Ida Zesty Twirls until they are golden brown, about 3 to 6 minutes. Transfer to a paper towel–lined plate. Step 2: Preheat the oven to 425 degrees. Transfer the Ore-Ida Zesty Twirls to an oven-safe casserole dish, spoon the marinara sauce over, then sprinkle the mozzarella and Parmesan cheese on top. Add the dried oregano, pepperoni, jalapeno, and basil. Step 3: Place the dish into the oven and bake until the cheese has melted and bubbling, about 10 minutes. Step 4: Remove the dish from the oven and let it rest, about 2 minutes. Garnish with a drizzle of hot honey.

Watch this video for a step-by-step visual guide to creating the recipe

Loaded Sweet Potato Curry Fries

1 bag Ore-Ida Sweet Potato Fries Crispy Crinkles Neutral oil, such as vegetable or canola, for frying 2 tablespoons curry powder 1 teaspoon cumin 1 teaspoon turmeric ½ tablespoon garam masala Olive oil, to taste ½ teaspoon sugar 2 chicken breasts, cut into 1-inch cubes 1 small white onion, diced 2 scallions, diced ½ red bell pepper, diced 1 cup cilantro, stems and leaves attached, plus more for garnish ¼ cup full-fat Greek yogurt 3 garlic cloves, minced Salt and pepper, to taste

Ingredients

Instructions

Step 1: Prepare the Ore-Ida Sweet Potato Fries. Preheat the neutral oil to 350 degrees in a large Dutch oven over medium-high heat. Fry the Ore-Ida Sweet Potato Fries until they are golden brown, about 3 to 5 minutes. Transfer to a paper towel–-lined plate.

Watch this video for a step-by-step visual guide to creating the recipe

Step 2: In a small mixing bowl, combine the curry powder, cumin, turmeric, and garam masala, then set aside.

Step 3: Add the chicken to a large mixing bowl, season with salt and pepper, then set aside.

Step 4: Place a large Dutch oven over medium-high heat, then add olive oil and sugar in the center. Once the sugar begins to caramelize, add the chicken to the pan, stirring occasionally until the chicken is browned on all sides. Transfer the chicken to a plate.

Step 5: Add more olive oil to the pan and reduce the heat to medium-low. Add the onions, scallions, and red bell peppers to the pan and season with salt and pepper. Saute until the vegetables begin to soften, about 2 to 3 minutes. Add the spice mixture to the pan and cook for another 5 minutes.

Step 6: Return the chicken back into the pan and add enough water to cover the chicken. Add the cilantro to the pan, then cover and reduce the mixture.

Step 7: Once the sauce has reduced and the flavors have developed, about 20 minutes, remove the cilantro stems and discard them. Stir in the Greek yogurt and garlic, reduce the heat to low and cook for about 5 more minutes. Taste and adjust seasoning, if necessary.

Step 8: Transfer the Ore-Ida Sweet Potato Fries to a large serving bowl, then spoon the curry chicken mixture on top, and garnish with more fresh cilantro.

Carne Asada Burrito with Hash Browns

1 bag Ore-Ida Shredded Hash Brown Potatoes ¼ cup mayonnaise 2 tablespoons chipotle hot sauce 2 pounds flank steak ½ teaspoon Mexican oregano ½ teaspoon cumin 1 Spanish onion, thinly sliced 1 lime, juiced ½ cup cilantro leaves, chopped Olive oil, to taste 3 garlic cloves, minced 4 large tortillas ¼ cup queso fresco Salt and pepper, to taste

Ingredients

Instructions

Step 1: In a medium mixing bowl, combine the mayonnaise and chipotle hot sauce. Set aside in the refrigerator.

Watch this video for a step-by-step visual guide to creating the recipe

Step 2: In a large mixing bowl, add the whole flank steak and season liberally with salt and pepper. Add oregano, cumin, sliced onions, half of the lime juice, and the cilantro, reserving a tablespoon of cilantro for garnish. Drizzle about 1 tablespoon of olive oil and mix together until combined.

Step 3: Prepare the hash browns. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Add the Ore-Ida Shredded Hash Brown Potatoes, and flip every 3 minutes until crispy and brown. Set aside.

Step 4: Heat olive oil over in a large cast-iron pan over medium-high heat. When the oil starts to shimmer, remove the flank steak from the marinade and add it to the pan, cooking until browned, about 4 minutes each side. Set the remaining marinade aside. Transfer the steak to a large plate.

Step 5: Reduce the flame to medium low and add the reserved onions, leftover marinade, and garlic to the pan. Season with salt and pepper and saute until onions and garlic soften, about 2 minutes. Remove from heat.

Step 6: Transfer the steak to a cutting board, thinly slice the steak against the grain, then return it to the pan with the onions and garlic. Add any juice from resting the steak to the pan. Add in the remaining lime juice, and mix to combine.

Step 7: Build the burrito. Place a tortilla on a plate, add the hash browns, steak with the onions and garlic, reserved chipotle mayo, queso fresco, and fresh cilantro. Wrap the burrito tightly and toast it in a pan for that added crunch. Repeat with remaining tortillas. Before serving, slice each burrito in half.

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SAN DIEGO, CA

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CHICAGO, IL

HOUSTON, TX

SAN DIEGO, CA

Pizza Fries with Zesty Twirls

Ingredients

Instructions

Watch this video for a step-by-step visual guide to creating the recipe

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Carne Asada Burrito with Hash Browns

Ingredients

Instructions

Step 1: In a medium mixing bowl, combine the mayonnaise and chipotle hot sauce. Set aside in the refrigerator. Step 2: In a large mixing bowl, add the whole flank steak and season liberally with salt and pepper. Add oregano, cumin, sliced onions, half of the lime juice, and the cilantro, reserving a tablespoon of cilantro for garnish. Drizzle about 1 tablespoon of olive oil and mix together until combined. Step 3: Prepare the hash browns. Heat olive oil in a heavy-bottomed skillet over medium-high heat. Add the Ore-Ida Shredded Hash Brown Potatoes, and flip every 3 minutes until crispy and brown. Set aside. Step 4: Heat olive oil over in a large cast-iron pan over medium-high heat. When the oil starts to shimmer, remove the flank steak from the marinade and add it to the pan, cooking until browned, about 4 minutes each side. Set the remaining marinade aside. Transfer the steak to a large plate. Step 5: Reduce the flame to medium low and add the reserved onions, leftover marinade, and garlic to the pan. Season with salt and pepper and saute until onions and garlic soften, about 2 minutes. Remove from heat. Step 6: Transfer the steak to a cutting board, thinly slice the steak against the grain, then return it to the pan with the onions and garlic. Add any juice from resting the steak to the pan. Add in the remaining lime juice, and mix to combine. Step 7: Build the burrito. Place a tortilla on a plate, add the hash browns, steak with the onions and garlic, reserved chipotle mayo, queso fresco, and fresh cilantro. Wrap the burrito tightly and toast it in a pan for that added crunch. Repeat with remaining tortillas. Before serving, slice each burrito in half.

Watch this video for a step-by-step visual guide to creating the recipe

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Loaded Sweet Potato Curry Fries

Ingredients

Instructions

Step 1: Prepare the Ore-Ida Sweet Potato Fries. HeatPreheat the neutral oil to 350 degrees in a large Dutch oven over medium-high heat. Fry the Ore-Ida Sweet Potato Fries until they are golden brown, about 3 to 5 minutes. Transfer to a paper towel–-lined plate. Step 2: In a small mixing bowl, combine the curry powder, cumin, turmeric, and garam masala, then set aside. Step 3: Add the chicken to a large mixing bowl, season with salt and pepper, then set aside. Step 4: Place a large Dutch oven over medium-high heat, then add olive oil and sugar in the center. Once the sugar begins to caramelize, add the chicken to the pan, stirring occasionally until the chicken is browned on all sides. Transfer the chicken to a plate. Step 5: Add more olive oil to the pan and reduce the heat to medium-low. Add the onions, scallions, and red bell peppers to the pan and season with salt and pepper. Saute until the vegetables begin to soften, about 2 to 3 minutes. Add the spice mixture to the pan and cook for another 5 minutes. Step 6: Return the chicken back into the pan and add enough water to cover the chicken. Add the cilantro to the pan, then cover and reduce the mixture. Step 7: Once the sauce has reduced and the flavors have developed, about 20 minutes, remove the cilantro stems and discard them. Stir in the Greek yogurt and garlic, reduce the heat to low and cook for about 5 more minutes. Taste and adjust seasoning, if necessary. Step 8: Transfer the Ore-Ida Sweet Potato Fries to a large serving bowl, then spoon the curry chicken mixture on top, and garnish with more fresh cilantro.

Watch this video for a step-by-step visual guide to creating the recipe

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