1. Cook the Potatoes:
   Heat olive oil in a large pan over medium heat. Add diced potatoes, garlic powder, paprika, salt, and pepper. Stir occasionally and cook for about 10-12 minutes until the potatoes are golden brown and tender.

2. Assemble the Burritos:
   Once the potatoes are cooked, take them off the heat. Lay the flour tortillas on a flat surface and divide the cooked potatoes evenly among them. Sprinkle shredded cheddar cheese on top of the potatoes.

3. Roll the Burritos:
   Carefully fold the sides of the tortilla inward and then roll them up tightly, securing the filling inside.

4. Toast the Burritos:
   Melt butter in the same pan over medium heat. Add the rolled burritos to the pan, seam-side down. Cook for 2-3 minutes on each side, or until the burritos are golden and crispy.

5. Serve:
   Serve your Cheesy Potato Burritos with sour cream, salsa, or hot sauce for extra flavor. Optionally, garnish with chopped fresh cilantro.

Serving and Storage Tips:

• Serving Tips: These burritos are perfect for breakfast, lunch, or dinner! Serve with a side of guacamole, fresh fruit, or a light salad for a balanced meal.
• Storage Tips: Store any leftover burritos in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply wrap them in foil and heat in the oven, or microwave for a couple of minutes.

Helpful Notes and Variations:

• Vegetarian: Keep this recipe vegetarian by using plant-based cheese or adding beans like black beans or pinto beans for extra protein.
• Spicy: For a kick of heat, add sliced jalapeños or a drizzle of hot sauce inside the burritos before rolling them.
• Protein Add-ins: You can add cooked bacon, sausage, or scrambled eggs to make these burritos heartier.
• Different Cheese Options: Experiment with different cheeses such as Monterey Jack, mozzarella, or a blend of cheeses for a different flavor profile.
• Freezing: These burritos freeze well. After cooking and cooling, wrap them individually in foil or plastic wrap and freeze for up to 3 months. To reheat, bake them in the oven or microwave.

Tips from Well-Known Chefs:

• Chef Maria Gonzalez: “The key to crispy burritos is to ensure that the filling isn’t too wet. If your potatoes release moisture, be sure to drain them before assembling your burritos.”
• Chef Tyler Florence: “Use a cast iron skillet for toasting the burritos to get that perfect crispy texture. The heat distribution will give your burritos a beautifully golden crust.”