Pan Fried Skillet Potatoes !

These Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. Love the golden, crispy crust and a tender, buttery interior. It’s a very low fuss dish l with a handful of ingredients. Simple cooking for the win. For this recipe all you need is oil, butter and potatoes!

instructions

Wash the potatoes and peal them.

Then slice potatoes super thin on mandolin , but be careful! They should look like potato chips.

Soak the sliced potatoes for 5 to 10 minutes, to remove the starch so they crispy up better. Pat them dry.

Cook in skilled with canola or vegetable oil and butter on medium high heat in a flat layer so they don’t stick. Cook in batch and watch so them closely so don’t burn.

chef tip! I like to use red and gold potatoes because of their low starch content

#TastyThursday

Rustic potatoes with parsley and oil

Thinking of an easy Thanksgiving side dish and want to spice up your boring masked potato dish? Try this! Homemade rustic smashed Yukon Gold potatoes with olive oil and fresh Italian parsley mixed in . Yum! A low calories and dairy-free version that many more people can enjoy.

It is easy and wonderful side dish that goes with everything. Potatoes are such a staple ingredient in many homes. They’re relatively inexpensive and super versatile, and you can easily turn them into many delicious dishes. In my house , I grew up with these type of mashed potatoes since they went with everything, fish and meat particularly.

What kind of potatoes are best for boiling you ask?

I find yellow-fleshed potatoes like Yukon Gold potatoes to be best for this kind of boiled potato recipe. They are medium-starch potatoes that contain more moisture so they can handle boiling well without completely falling apart.

Ingredients

serves 4 as a side dish
3 potatoes, medium sized potatoes
Garlic, one large clove, finely chopped
Salt and black pepper, to taste
Extra virgin olive oil

How To make it

Peel the potatoes and cut them into large cubes. Throw them in a large pot with water with salt, make sure that water is salty like the sea! Bring to a boil and cook until tender.

Drain the potatoes very well. Throw them back into the hot pot. Roughly smashed them in the pot.

To the pot add the good extra virgin olive oil and fresh chopped Italian parsley.

Transfer to a serving dish and serve

chef tip! You can leave them in chunks as well to if you don’t want to mash them.

Beautifying Brussel Sprouts!

Brussels sprouts have high levels of many nutrients and so very healthy for you and can lead to many health benefits.. They get a bad rap for being America’s most hated vegetables and need a little love to taste good.

When cooked properly, Brussels sprouts taste fantastic, even addictive. Charred and crispy on the outside, lightly caramelized and meaty on the inside, when sautéed Brussels sprouts can become a quick and easy side dish.

One new way I learned to love them is hiding the bitter taste of brussel sprouts with fresh escarole and kale mixed in. I added in bacon bits and light agave syrup it’s amazing! 😀💚

Here is how I elevated these little green balls into a tasty dish.

Ingredients.

1/2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
1 cup cleaned and chopped curly kale leaves
1 cup cleaned and chopped leafy escarole leaves
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy light agave or honey
2 tablespoons bacon bits

Steps

Heat a large cast iron skillet or frying pan over over medium heat. Add the olive oil, sliced Brussels sprouts, kale and escarole, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them all well, for about 4 to 5 minutes,until very tender. Once soft but not burned add in the agave syrup and bacon bits. Serve hot.

Cool Food fact! Brussels Sprouts first appeared in Europe in the 5th century, but were later cultivated near Brussels in Belgium, leading to their name. They are sometimes mistakenly called ‘Brussel’.

Roasting those Radishes!

Chances are you’ve seen a radish on a restaurant plate and wondered what the heck it was. I saw a recipe for these baked radishes in a magazine  and the thought so intrigued me I just had to give it a try for a special dinner party I was hosting. Fount out these radishes are also call “Watermelon” or sometimes “Easter Egg” Radishes:  Roasting brings out the sweetness that’s otherwise masked by the peppery kick that they’re known for. This is a must try recipe!

How to make them:

Preheat oven to 425 degrees F (230 degrees C).

Line a baking sheet with aluminum foil. Slice them in half, toss in melted ghee or butter and any dry herbs you like with salt and pepper.

Bake for 20-25 minutes, tossing every 10 or so minutes. .