4-5 Yukon gold potatoes cubed1 garlic clove
Lawry's Seasoning Salt
pepper to taste
3 chopped green onions
drizzle of olive oil
Wash and cube potatoes. Drizzle olive oil in skillet. Saute potatoes with minced garlic (you can substitute garlic powder). Sprinkle with seasoning salt and pepper. Saute covered until potatoes are tender on medium heat. Then saute uncovered to get the outsides crispy on high heat.
Note* Yukon gold potatoes are the easiest potatoes to digest and also have a natural butter flavor to them. Olive oil and garlic are also healthy factors.
3 comments:
yum... I am going to make these for company this weekend. Approx. how long does it take for the potatoes to become tender? Thanks.
Good question! LOL. They take awhile so I always start them first thing with the bacon cooking. Then while they are cooking I do the pancakes and eggs, etc. They are usually all done at the same time. I cut them in small 1 inch sized cubes but you can cut them larger and start them sooner. Mine were done at the same time that I had everything else ready to go. I just checked them with a fork. If they are done before everything else is done, just turn off the heat and cover them to keep them warm. Hope that helps! I'm really not an expert cook. Hence my inability to properly answer your questions. =0)
About the chicken question you had way back. I was thinking, I bet the chicken stays moist because I put them in frozen. When I've done them when they are already defrosted, then they do come out dry because they cooked too long. If you put them in frozen, they aren't cooking as fast. I bet that's why. =0)
Quick Update:
I made this recipe last weekend and it was a hit! Instead of the Yukon gold potatoes, I used a "potato medley" from Trader Joe's (red, yellow, and purple potatoes!) They were very colorful and tasty!
Thanks!
p.s. you may want to check out this recipe below (I made it the healthier way with applesauce and reduced sugar and it has been a hit at our house!)
Baked Oatmeal
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