Today I’m sharing the second post in a series of simple shortcuts to save time in the kitchen when you’re in a rush. Even when life is busy, we still need to make healthy food choices to keep our bodies and minds nourished.
White potatoes get a bad rap because they’re high in carbohydrates. But because potatoes are real food, they’re a much better choice than processed food any day. Potatoes are a great source of fiber, protein, vitamin B6 + C, and potassium. I love potatoes, and so did my Irish ancestors. There’s something to be said about eating the foods of your heritage. Bottom line, everything in moderation. White potatoes are a healthy choice a few times a week.
These skillet potatoes work for breakfast, lunch, dinner, and even a quick snack. We typically use this simple shortcut side dish on a weekday morning. I bake 4 to 6 potatoes at a time, depending on the size of the potato. Choose organic russet, yukon gold, or red bliss. You’ll need about a half of potato per person for a serving.
Anytime you’re using the oven between 375-425 degrees, throw in some whole potatoes. These guys aren’t fussy about temperature. Check them at about 45 minutes to an hour. Potatoes are done when they give in to a little squeeze. Let the baked potatoes cool; then store them in a glass container the fridge for up to 4 days.
When you’re ready to use this simple shortcut, the skillet potatoes will cook really fast because you’re skipping the step of boiling the potatoes first. You only need to sauté the potatoes enough to brown them since they’re already cooked. In the meantime, scramble up some eggs. Maybe make some veggies in another pan — like onion, spinach, and tomatoes. A nourishing breakfast will be ready in 8 minutes or less, getting you out the door on time with a full, happy belly.
Stay tuned for more Simple Shortcuts. Cómelo todo!
- 4-6 Baked potatoes
- Pad of butter, extra virgin olive oil, or vegan substitute
- Sea salt and pepper to taste
- Fresh parsley or rosemary, if desired
- Warm a skillet over medium heat with butter or extra virgin olive oil (skip the canola!).
- Add a shake of salt and pepper directly to the skillet instead of tossing the potatoes in a bowl. Add your favorite herbs or spices if you’re feeling fancy.
- Cut the already baked potatoes into cubes or wedges.
- Add the chopped potato to the skillet. Shake every few minutes.
- Devour your browned skillet potatoes and make them again soon!
- Choose organic potatoes and herbs when possible.
- Make sure your ketchup doesn't contain high fructose corn syrup. Organic ketchup is the best choice.