Servings:
4 cups
Ready In:
45 Minutes
Type of Recipe:
Vegan
Good For:
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!
Ingredients
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
2 tsp. Bragg’s Organic Sprinkle Seasoning
1 tsp. paprika
1 tsp. granulated garlic
Tools:
Large stock or soup pot
Strainer
Small sauce pot
Food storage container
Step by Step Instructions
Step 1
Prepare ingredients appropriately. Cut potatoes into 1/2 inch cubes.
Step 2
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.
Step 3
Strain potatoes and let dry and cool for 10-15 minutes. Shake around in the strainer to expose all potatoes to air.
Step 4
In a small sauce pot, heat oil and spices until hot and fragrant. Remove from heat and set to the side.
Step 5
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.
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