Sunday, July 28, 2013

Sautéed Red Skin Potatoes

Sautéed potatoes are delicious and often overlooked as a means of introducing new flavors to meals. 

This recipe is adaptable to "golds" as well as "reds".

Par boil “red skin” potatoes approximately 15 minutes, depending on the size of the potatoes. Allow to cool. Cut into size you prefer.

If you've cooked your potatoes ahead of time, store in refrigerator, and briefly microwave to room temperature.
Rough cut  your favorite onions from Reds to Florida Sweets. 

Dice one or more varieties of peppers - red and/or green bell peppers, jalapeno, poblano.
Warm fry pan with a few tablespoons of canola oil (unless you prefer potatoes to have the flavor of olive oil), and sautee potatoes, peppers, and onions together until the potatoes are browned or the texture is as your family enjoys. 

Chop fresh herbs or scallions for "garnish" and add at the last minute for flavor, texture and color.

Season with salt, pepper, cayenne, or fresh herbs, during sautee process, or tossed afterward.
Have fun experimenting!

No comments: