Peel, wash and cut the potatoes in half. Boil in salted water until just soft, about 10 minutes. Drain and set aside. Mince half a small onion, a couple cloves of garlic, and one small sweet red pepper. In a non-stick pan, heat a few tablespoons of olive oil. Sautee the onion and garlic over low heat until translucent. Add the pepper and cook for a few minutes. Add the potatoes, a teaspoon or so of American saffran, salt and pepper to taste. Raise the heat to medium and fry the potatoes for five to ten minutes, or longer if you want more crispy potatoes.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Monday, March 7, 2011
Saffran potatoes
I'm not the biggest fan of potatoes, but it's what I've been getting in abundance in my winter CSA, so it's what I've had to work with lately. For this easy, quick and delicious recipe, I used baby potatoes.
Peel, wash and cut the potatoes in half. Boil in salted water until just soft, about 10 minutes. Drain and set aside. Mince half a small onion, a couple cloves of garlic, and one small sweet red pepper. In a non-stick pan, heat a few tablespoons of olive oil. Sautee the onion and garlic over low heat until translucent. Add the pepper and cook for a few minutes. Add the potatoes, a teaspoon or so of American saffran, salt and pepper to taste. Raise the heat to medium and fry the potatoes for five to ten minutes, or longer if you want more crispy potatoes.
Peel, wash and cut the potatoes in half. Boil in salted water until just soft, about 10 minutes. Drain and set aside. Mince half a small onion, a couple cloves of garlic, and one small sweet red pepper. In a non-stick pan, heat a few tablespoons of olive oil. Sautee the onion and garlic over low heat until translucent. Add the pepper and cook for a few minutes. Add the potatoes, a teaspoon or so of American saffran, salt and pepper to taste. Raise the heat to medium and fry the potatoes for five to ten minutes, or longer if you want more crispy potatoes.
Tuesday, February 8, 2011
Meat-eater salad
There's no meat in this salad, but it does have potatoes, every traditional meat-eater's perfect side dish. The lettuce is there for the fun and the color of it, but since it marries so well with the potatoes and the warm oil from their frying, no meat-eater will be able to resist, no matter what his or her take is on the leafy green stuff.
For two servings, peel and boil about 5 or 6 small to medium potatoes in salted water for about 10 minutes. Drain, allow to cool for a while, then cube. Heat about 4 or 5 tablespoons olive oil in a non-stick skillet. Add the potatoes and sautee until the potatoes brown a bit, maybe 5 minutes or so.
Mince a garlic clove and add to a large bowl with salt to taste and mix well. When the potatoes are done, pour the oil from the skillet into the bowl and stir again. Allow to cool for a while and then add the potatoes and a handful of fresh minced parsley. Stir to coat the potatoes with the oil and parsley, the add fresh lettuce and mix again. Serve the salad lukewarm as a side dish. It's delicious!
For two servings, peel and boil about 5 or 6 small to medium potatoes in salted water for about 10 minutes. Drain, allow to cool for a while, then cube. Heat about 4 or 5 tablespoons olive oil in a non-stick skillet. Add the potatoes and sautee until the potatoes brown a bit, maybe 5 minutes or so.Mince a garlic clove and add to a large bowl with salt to taste and mix well. When the potatoes are done, pour the oil from the skillet into the bowl and stir again. Allow to cool for a while and then add the potatoes and a handful of fresh minced parsley. Stir to coat the potatoes with the oil and parsley, the add fresh lettuce and mix again. Serve the salad lukewarm as a side dish. It's delicious!
Sunday, June 7, 2009
Hash in a flash
If today's explorations in cooking with brussel sprout greens lacked beauty and creativity, it was none the poorer in taste, thanks primarily to the sausage. But then, what dish dripping in a little sausage grease wouldn't be tasty? This is a package of the stuff we got at Appleton farms in Ipswich, MA, already flavored with fennel and other spices; the greens are from our garden.
Once you prep the ingredients, the whole thing shouldn't take more than a half hour to cook.
1 potato, peeled and chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
About 7 or 8 brussel sprout greens leaves
1 package of sausage
Salt and pepper
Heat some olive oil in a cast-iron skillet and sautee the onions and greens until soft. Remove from the pan and reserve. Add a little more olive oil and cook the potatoes over medium-low heat until soft, stirring occasionally. Remove the potatoes from the pan and reserve with the greens mixture. Put the sausage into the pan with the garlic, salt and pepper. Break up the sausage and stir constantly over medium-high heat until the meat is cooked through.
Return the greens and potatoes to the meat and heat through.
Enjoy. Immensely.
Once you prep the ingredients, the whole thing shouldn't take more than a half hour to cook.
1 potato, peeled and chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
About 7 or 8 brussel sprout greens leaves
1 package of sausage
Salt and pepper
Heat some olive oil in a cast-iron skillet and sautee the onions and greens until soft. Remove from the pan and reserve. Add a little more olive oil and cook the potatoes over medium-low heat until soft, stirring occasionally. Remove the potatoes from the pan and reserve with the greens mixture. Put the sausage into the pan with the garlic, salt and pepper. Break up the sausage and stir constantly over medium-high heat until the meat is cooked through.
Return the greens and potatoes to the meat and heat through.
Enjoy. Immensely.
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