Tag Archives: red potatoes

Hearty Red Potato Fritatta

When you hear fritatta your mind might automatically head for breakfast-land.  But this also makes a dandy lunch or dinner, served with a side of fruit or salad.  This week it landed in brunch territory, alongside three cups of tea and a pile of Honeycrisp apple slices.

I often use leftover baked potatoes for this one, but if you don’t have any, a quick spin in the microwave will do just fine.

Hearty Red Potato Fritatta

Hearty Red Potato Fritatta

Hearty Red Potato Fritatta

2 red potatoes
1/4 cup onion
1/4 cup red pepper
2-3 strips bacon
1 cup fresh spinach, coarsely chopped
5 eggs
Salt & pepper
1/2 cup white cheddar cheese, shredded

If you aren’t using leftover baked potatoes, poke all over with a fork and stick in the microwave.  About 4-5 minutes on high should have them fork tender.  Remove and dice.

In a small bowl, beat egg with a pinch of salt & pepper and set aside.

In a medium skillet (I like to use a 10″ skillet for these), cook bacon until crisp.  Remove to paper towels to drain and dispose of all but a tablespoon or two of the bacon grease.  Add onion and pepper to the pan and sauté a couple of minutes until tender.  Add potatoes and a pinch of salt & pepper.  Stir to combine.  Add spinach and stir into the mixture.  Make sure veggie and potato mixture is evenly distributed in the pan.  Pour egg mixture over the top.  Sprinkle with cheese.  Turn heat down to medium low and cover.  Cook another 5-10 minutes until top is completely set.  Slice into wedges and enjoy!

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Vinegar Roasted Potatoes

Vinegar has long been used in many home remedies, for everything from easing arthritis pain to curing hiccups.  This winter I used some to make homemade cough syrup.  But what I really like to do is cook with it.  Vinegar adds a ton of flavor to dishes without adding calories and there are so many varieties it makes it fun to experiment.

I wanted to add a little twist to my basic roasted red potatoes.  I won’t claim any great health benefits, but as far as I’m concerned, this zippy little side dish was just what the doctor ordered.

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

1-2 pounds small red potatoes, quartered
Salt & pepper
2-3 tbsp. cider vinegar
1 tbsp. olive oil

Preheat oven to 400˚  Toss potato wedges with vinegar and oil.  Sprinkle with salt & pepper.

Drizzle, toss, sprinkle.  Pop in the oven!

Drizzle, toss, sprinkle. Pop in the oven!

Bake for 30-40 minutes, stirring once after about 15 minutes.  Cook until potatoes are tender and a bit browned.  If you want more of a vinegar taste, sprinkle a bit more on top when they are done.

When they look like this, you are ready to eat!

When they look like this, you are ready to eat!

Looking for other easy potato sides?  Try Downright fancy baked potatoes, or homemade garlic fries!

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Garlic Smashed Potatoes

Who’s the winner of Best Side Dish for almost anything?  No contest.  Mashed potatoes.  Meatloaf?  Mashed potatoes.  Thanksgiving? Mashed potatoes.  KFC? Mashed potatoes.  In fact, I would rather eat mashed potatoes instead of whatever happens to be the main course in most cases.

There are plenty of mashed potato versions out there but I prefer to keep it simple.  In fact, I think this is my fancy version.  Smashed red potatoes with the skins on, with a mellow hint of garlic.  Simple and delicious.  And forget all your fancy kitchen equipment.  To get the best texture, a good old fashioned potato masher is your best bet.

Best Side Dish EVER!! Garlic smashed potatoes.

Garlic Mashed Potatoes

6-8 medium red potatoes, quartered
3-4 cloves garlic, peeled
2 tbsp. butter
1/4 cup milk
Salt & pepper

Cover potatoes with water, toss in whole garlic cloves and bring to a boil.  Keep at a low boil for about 20 minutes until fork tender.  Drain.

Yummy red potatoes. Get out the masher!

Add butter and milk, and about 1/2 tsp each of salt & pepper.  Mash with a potato masher.  Add more milk if necessary until it is the consistency you want.

Garlic smashed potatoes

Taste and adjust seasoning if needed.  Serve plain, with extra butter, or with gravy!

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Frozen French Fries Are Evil!

In the battle of good and evil, french fries are at the forefront.  Most people don’t know this, but it’s true.  At least, it’s true if you love potatoes as much as I do.

The more research I do about food, and the more I read ingredient labels, the more irritated I become by the amount of chemicals and added sugar and oil I’m eating without even knowing it.  And while I’m not advocating giving up all processed foods (hello, chocolate!), cutting down on them substantially just seems like good sense.  I was in the process of grabbing a bag of frozen french fries at the store (yes, I get lazy sometimes), when I read the label, which went like this:  potatoes, vegetables oil (palm oil, sunflower oil, cottonseed oil, soybean oil and/or canola oil), salt, dextrose, disodium dihydrogen pyrophosphate, annatto, vegetables (for coloring).

Just for contrast, here’s the french fry ingredients from a major fast food place:  potatoes, vegetable oil (partially hydrogenated soybean oil, natural beef flavor (wheat and milk derivatives)**, citric acid (preservative), dextrose, sodium acid pyrophosphate (maintain color), dimethylpolysiloxane (antifoaming agent)), salt. Prepared in vegetable oil ((may contain one of the following: Canola oil, corn oil, soybean oil, hydrogenated soybean oil, partially hydrogenated soybean oil, partially hydrogenated corn oil with TBHQ and citric acid added to preserve freshness), dimethylpolysiloxane added as an antifoaming agent). **CONTAINS: WHEAT AND MILK (Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.)

Maybe these added ingredients are benign, simply helpers in the world of making them look good and not stick together.  But that doesn’t mean I want to eat them if I can avoid it.  Aside from the chemicals in there, both of these french fries have dextrose in them.  Why?  Potatoes taste great without added sugar.

So I put down the bag, went home and made my own french fries.  I did have to sacrifice an extra 5 minutes or so, but it was worth it.  The ingredients in mine are potatoes, olive oil, garlic and seasonings.  That’s it.  And that is good.

Homemade Red Potato Fries

Homemade Red Potato Fries

Red Potatoes (or you can use any kind)
Olive oil
Salt & pepper
Fresh or dried herbs (optional)
Garlic (optional)

Cut potatoes into sticks, toss with a little olive oil (a tablespoon or two) and whatever seasonings you like.  Spread out flat on a baking sheet and bake at 400˚ for about 30 minutes.  Bake a little less if you like them soft and squishy (I do), or a little longer if you want them crispy and brown.

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