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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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