Lighten up your "taters".
Start with using peeled red potatoes or Yukon gold. They have less starch and cook up better. (the reds the lowest starch of the two). The russets you may have on hand for baked potatoes or holiday mashed potatoes are VERY high in starch, so make a better pick of potato.
Then get a cast iron pan.
Yes, cast iron, like your Mom or grandma used. We use cast iron for everything except tomato sauces that simmer a long time. It gets a perfect stabilized heat for browning up the potatoes without using a bunch of oil.
Simply chop 3 smaller potatoes, and cook in a Tablespoon of olive oil on high heat. Because a thick cast iron was used, this cooked the potatoes up quickly without scorching with less oil and less time. Great as a side dish for a casserole or breakfast hotdish.
I confess . . . I am a tater girl . . . I love my taters . . . thanks for the tips but I'm thinking I need to go on a broccoli binge or something . . . but I probably won't . . . dang, those taters look delish!
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