Showing posts with label easy potatoes. Show all posts
Showing posts with label easy potatoes. Show all posts

Thursday, April 9, 2015

Pan Fried Potatoes with Garlic and Sage, the Jacques Pepin Way


LUCY BURDETTE: Sometimes if you're serving something a little plain (or even  leftover--LOL) for dinner, you yearn for a little pizzazz on the side. But without spending hours in the kitchen, right?

These pan-fried potatoes, first seen in Pepin's FAST FOOD MY WAY, fit the bill exactly. Don't be afraid of the garlic--it gets nicely brown and soft, as though you'd spent an hour roasting.

    4 medium potatoes, peeled and cut into 1-inch cubes
    1 Tbs butter
    2 Tbs olive oil
    8 garlic cloves, peeled
    1/4 tsp salt
    1/4 tsp pepper
    1 1/2 Tbs of sage, sliced into thin pieces


Rinse the cubed potatoes in cold water and pat dry.

Heat the butter and oil over medium heat in a skillet until hot, then add the potatoes and stir. Cover and cook the potatoes until browned all over, stirring occasionally to prevent sticking.  

Once the potatoes are beginning to brown, add the peeled garlic cloves and cook another 10 minutes, covered, stirring now and then. When most of the sides are brown and the potatoes are fork tender, you are ready. 

Stir in the chopped sage, sprinkle with salt and fresh pepper and serve. (Oh, it makes my mouth water to look at those crunchy nuggets...)

When she's not eating, cooking, or blogging, Lucy Burdette writes the Key West food critic mystery series.
 Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!

Monday, March 24, 2014

Good for You Parmesan Potatoes

You may recall from my recent doughnut post that I'm trying to lose some weight. I'm not going overboard, but I'm trying to redirect my attention to things that are good for me, like vegetables. On Sunday, the temperature dropped again and it rained and rained. Gloomy skies ruled all day. Why does weather like that make me want to eat? Is it the comfort food thing?

For the first time in ages, we actually had a traditional roasted chicken for lunch. Does anyone else think lima beans belong on that menu? I don't know why I think that. But mashed potatoes are a southern tradition for a Sunday chicken lunch.

The trouble is that I could dive into a vat of mashed potatoes and very happily eat my way out. Hmm, not the best thing for me to have around the house at the moment. But potatoes themselves aren't bad for us. In fact, they're loaded with potassium, as well as other vitamins and minerals. One average potato comes in at 150 calories. Not bad when you think about how filling they are.

The trouble, of course, comes when we fry them or add cheeses and bacon and sour cream and butter. So on a whim, I tried something new to me. I quartered the potatoes, added Parmesan cheese and baked them. It was either going to be a miserable mess (which happens) or an easy way to make potatoes without adding too many calories.

Surprise! They turned out great. Super easy to make, and, I have to confess, maybe a little bit addictive. They will not fool anyone into thinking they're French fries, but they're a fun (and oh-so-easy) twist on baked potatoes. I placed them on a tray that fit in the oven with the roasting chicken, which made everything even easier.

Parmesan Potatoes

4 average potatoes, scrubbed (do not peel)
olive oil
4 tablespoons grated Parmesan
1 teaspoon pink sea salt
pepper (to taste)

Preheat oven to 400. Cut each potato into quarters lengthwise. Mix Parmesan, salt and pepper in a bowl. Drizzle the potatoes with olive oil. Use your finger to spread the olive oil around each potato wedge, then dip the cut sides in the Parmesan mixture. Place skin side down on a baking sheet. They should be in a single layer, not on top of each other. Make sure they don't touch each other. Bake 30-35 minutes. Potatoes should be tender inside and slightly golden on the outside.