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Roll-Ups with Bacon, Peas, and New Potatoes

Photo: Frances Janisch
Prep time 20 mins
Other time 5 mins
Yield Makes 4 servings


  • 1 pound new potatoes, scrubbed and cut into ½-inch pieces
  • 8 white corn tortillas
  • 1 tablespoon butter
  • 4 to 6 slices precooked bacon, crumbled
  • 1 cup frozen peas, defrosted in 2 cups water and drained
  • 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
  • 2 scallions, thinly sliced
  • 1 cup sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 117 mg
  • calories 447
  • caloriesfromfat 0 %
  • carbohydrate 56 g
  • cholesterol 42 mg
  • fat 20 g
  • fiber 6 g
  • iron 3 mg
  • protein 11 mg
  • satfat 10 g
  • sodium 622 mg

How to Make It

  1. Preheat oven to 300°F.

  2. Place the potatoes in a medium saucepan on high heat with enough water to cover them. Cook 15 to 18 minutes, until soft. Drain in a colander; set aside. Meanwhile, wrap all the tortillas tightly together in foil and place in oven for 5 minutes. Place the saucepan back on low heat and add the butter and bacon. Stir until warm and sizzling, about 2 minutes; remove from heat. Add the potatoes, peas, thyme, half the scallions, and half the sour cream. Stir and mash with a potato masher or a wooden spoon. Season with the salt and pepper to taste. Remove the tortillas from oven and place 2 on each plate. Put 1/3 cup of the potato mixture on each tortilla and roll them as shown above. Top each with a spoonful of the remaining sour cream and sprinkle with the remaining scallions and a few grinds of black pepper to taste.