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1. Scrub and peel the potatoes, then grate them on the large holes of a box grater into a large bowl.
3 piece russet potatoes
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2. Fill the bowl with cold water, swish the grated potatoes to release excess starch, then drain in a colander.
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3. Rinse the grated potatoes once more under cold water, then squeeze them very dry in a clean kitchen towel until almost no liquid drips out.
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4. Transfer the dried potatoes to a bowl and toss with salt, garlic powder, onion powder, smoked paprika, and ground black pepper.
0.5 tsp garlic powder,
0.5 tsp onion powder,
0.5 tsp smoked paprika,
0.5 tsp ground black pepper,
1.2 tsp salt
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5. Heat half of the vegetable oil and the butter in a large nonstick or cast-iron skillet over medium-high heat until hot and shimmering.
2 tbsp vegetable oil,
1 tbsp unsalted butter
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6. Spread half of the seasoned potatoes into the skillet in an even, compact layer and press down gently with a spatula; cook without stirring until the bottom is deep golden and crisp, about 6 to 8 minutes.
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7. Flip the potato layer in large sections and continue cooking until the second side is golden and the potatoes are cooked through, about 4 to 6 minutes more, then transfer to a plate.
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8. Add the remaining vegetable oil to the skillet and repeat with the remaining potatoes, cooking until equally crisp and golden, then remove from the heat.
3 piece russet potatoes,
4 tbsp vegetable oil
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9. Thinly slice the scallions, keeping the white and green parts together, and grate the cheddar cheese if not pre-shredded.
6 piece scallions,
1.5 cup sharp cheddar cheese
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10. In a small bowl, stir together the salsa and sour cream to make a creamy salsa sauce, then taste and adjust seasoning with a pinch of salt if needed.
1 cup salsa,
1.2 tsp salt,
0.5 cup sour cream
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11. Warm the flour tortillas in a dry skillet over medium heat or directly over a low gas flame until soft and pliable, then stack and cover with a clean towel to keep warm.
4 piece large flour tortillas
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12. Lay one warm tortilla on a work surface, spread a spoonful of the creamy salsa sauce down the center, then add a generous layer of crispy potatoes on top.
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13. Top the potatoes with shredded cheddar cheese and a handful of sliced scallions, then sprinkle with chopped cilantro if using.
6 piece scallions,
1.5 cup sharp cheddar cheese,
0.2 cup fresh cilantro (garnish)
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14. Fold the sides of the tortilla over the filling, then roll up from the bottom into a tight burrito, tucking in the filling as you go; repeat with the remaining tortillas and filling.
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15. Place the burritos seam side down in a clean skillet over medium heat and cook, turning occasionally, until the tortillas are lightly crisped and the cheese inside is melted, about 3 to 5 minutes.
1.5 cup sharp cheddar cheese,
4 piece large flour tortillas
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16. Serve the burritos hot with extra salsa and any remaining creamy salsa sauce on the side for dipping.
1 cup salsa,
0.5 cup sour cream
By mansi