Type of Recipe:
Skillets, Salads, Sides
SPOTS – Seasoned Potatoes
SPOTS – what I call seasoned potatoes.
My SPOTS are used in the majority of skillet recipes that I make on a regular basis, as well as a primary side dish. For this recipe, I only use red-skinned potatoes so you get a nice portion of crispy skin per bite. Potato skins are super-rich in fiber and happen to be my favorite part of the potato!
I like to make this seasoned potato recipe in large batches in advance, and I always like to have them on hand when I have company – everyone goes crazy for them! These are perfect for people who are very physically active, growing kids, and everyone in general. They are a nice, clean performance food that’s both comforting and nutritious.
You can even use these potatoes in other recipes, be creative and make them your own!
6 cups baby red-skinned potatoes (or regular red-skinned potatoes), cleaned and quartered
1 tbsp. lemon juice or white vinegar
1/4 cup avocado or light olive oil
1 tsp. paprika
1 tsp. granulated garlic
Large stock or soup pot
Small sauce pot
Food storage container
Step by Step Instructions
Prepare ingredients appropriately. Cut potatoes into 1/2 inch cubes.
Add potatoes to a large pot and fill with enough cool water to cover. Add lemon juice or vinegar and bring to a low rolling boil. Reduce heat to simmer and continue to cook for 10-12 minutes. Test potatoes with a fork to check if done – they should piece apart easily.
Strain potatoes and let dry and cool for 10-15 minutes. Shake around in the strainer to expose all potatoes to air.
In a small sauce pot, heat oil and spices until hot and fragrant. Remove from heat and set to the side.
Once potatoes have cooled, transfer to food storage container and add seasoned oil. Stir to uniformly combine. Let cool again and refrigerate for up to 5 days.