Okay, here’s a problem I have sometimes. I know what kind of protein I want for dinner, but I can’t decide on a side. Do you ever have that problem? I look through the pantry and the vegetable drawer and there’s just nothing that sounds tasty. I really hate eating boring food, but sometimes my inability to decide what I really want to eat leaves me just munching on whatever is close and easy.
I had that happen a few nights ago. Dinner was almost ready and I still didn’t have a really tasty side dish. I came across some red potatoes that my mom had and decided to try something creative. The results were so good! Apparently, the fam thought so, too, because I barely got to eat any of my potatoes.
The best part…these potatoes were super easy to make and go with lots of different meats.
Sautéed Red Potatoes with Spices
Ingredients:
- 2 lbs. Red Potatoes
- Your choice of spices
- 2 tsp. salt (add into your mix of spices)
Instuctions:
One of the things I like best about this recipe is how flexible it is. The spices you choose make all the different. So, be creative with your mix of spices. My favorite mix right now is: Italian seasoning (or oregeno), garlic powder. and salt.
After you’ve mixed your spices, wash your taters. Seriously…wash your taters! Get all the dirt off of them before you start cooking. Nothing is worse than getting a mouthful of tasty potato and then getting that nasty gritty feeling between your teeth. Yuck! After you wash the potatoes, it’s really important that you dry them with a paper towel. If you don’t remove the excess water from the potatoes before frying, you will have to deal with lots of popping as the water comes into contact with the hot oil. That’s never any fun!
In a large frying pan, pour just enough olive oil to coat the bottom of the pan and turn on the burner to medium-high heat. While your oil is heating up, cut your potatoes into quarters. Here’s where the magic happens. Grab a potato cube and set it in your spice mix. Get one side of the potato coated really well in the spice (you can do two if you like, but be careful not to over spice…we still want to taste the potato) and then set the coated side of the potato directly into the frying pan. Repeat this process with each piece of potato.
Once all of the cubes are in the frying pan, start turning them over. The oil will have made a beautiful crusty edge on the potatoes. Continue to cook them until a knife easily goes into the largest cube.
This recipe isn’t earth-shattering or super difficult, but it is super flexible and give you the ability to prepare the same side in a bunch of different ways to fit you taste on that day.
Note: I recommend using a cast iron skillet so fry the potatoes. It gives them and amazing crisp edge and great flavor.
What’s your favorite spice mixture? Share it in the comments and I’ll definitely try it out!
Yum!!