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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Place the potatoes in the oven, first. While they bake, prepare the Pineapple Salsa. Continue with the wrap recipe until they are hot and baked through. Serve the salsa alongside.
Layers of white goodness are roasted together until their flavors meld and stuffing them in a tortilla seems the only strategy. Even though the muted singed golden pieces appear similar, every bite becomes its own adventure. While this dish takes a while in the oven, it has a simple ease that allows you to step away from the kitchen for 30-45 minutes bursts at a time.
This tropical salsa truly works with any variation. Pineapple is easy to come by, but a small dice of mangoes, kiwis, papayas, or other tropical fruit. I prefer to use fresh, but a nice quality of canned or frozen pineapple can work too.
