Roasted Potato Tacos --Leftover Extravaganza

We cooked a lot this weekend.  As a family that has kind of turned into one of our things.  Every once in a while though, we look in the fridge and wonder what the heck we are going to do with all the leftovers that are in there, and this Monday was one of those occasions.   I do love leftovers, they make life easier on harried busy weeks, but just like everyone, I sometimes forget what I have and they go to waste.

This recipe was my solution to the leftover situation this week.  We had potatoes leftover from a slow cooker dish I made, and we had made Chiles Rellenos Bake so we had the fixin's for tacos laying around.  My one problem was, we were a little short in the meat category.  Then I remembered a glorious dish that my husband used to get at one of our favorite Mexican restaurants, I don't remember the exact name, but it equated to mashed potato enchiladas.

This meal came together pretty quickly thanks to the fact that practically everything was already cooked, the potatoes just needed a quick dice, a squirt of olive oil and a quick 15 minutes in the oven to warm them up and give them a little crust.  I cheated just a little by putting the refrigerator-cold potatoes in the microwave for about two minutes after dicing them up.  This saved some time by getting them warmed up before they went into the oven, otherwise the baking time would have been longer.  It was declared by one of the kids as the best weeknight meal I had made. . . ever!  (I'm going to just take that one with a grain of salt considering the audience)

6-8 Small or Baby Potatoes Baked or cooked
1 Tbsp Olive Oil
1 Tbsp Taco Seasoning

For Serving:
Tortillas
Sour Cream
Tomato
Lettuce
*Anything else you have laying around that could go on a taco.

1.  Preheat your oven to 400 degrees, and spray a baking sheet or small oven safe pan of your choice, with non stick cooking spray.

2.   Take the potatoes and dice them, you are looking for pieces that are easily managed by a taco, I cut mine up into something like you would see in a bag of diced hashbrowns.  Put the diced potatoes into a bowl,.  If they are leftovers like mine and cold from the fridge, just toss them in the microwave for about 1-2 minutes.

3.  Once the potatoes are a little warmer, add your olive oil and taco seasoning to the bowl and toss or stir to distribute the taco seasoning onto all your little pieces of potato.

4.  Put the potatoes in the baking sheet or pan and put in the oven.  After 7-8 minutes remove the pan and stir the potatoes up a bit, turning them over, and put the pan back in the oven for about 7-8 more minutes.  Remove from oven and assemble your tacos.

Weeknight win!!!