Thursday, August 16, 2012

Today (and a potato recipe)

The garden was so full today, just begging to be harvested.  There are a ton of squash waiting to be picked and I got some delicious cucumbers that have been going nicely on my salads.  I tried to pull up the biggest looking carrot, but it turned out to be tiny so maybe they're not ready yet. There are more beets than I know what to do with, especially because it's so hot out, there's no way I'm turning on the oven or stove long enough to cook them. But the purple potatoes! They were so amazing to upturn, cook, and eat.  I looked up a recipe for just sauteing potatoes and found quite the gem. This recipe calls for leaving the garlic skin on which after it's finished, tastes like you roasted garlic in the oven for an hour. Amazing.

(This recipe is for whatever amounts you want, so improvise!)

Simple Sauteed Garlic Potatoes

Potatoes (new, purple, red, fingerling, whatever variety strikes you)
Cloves of garlic unpeeled
Olive oil

1. Chop the potatoes into inch chunks. 
2. Pour about 3 Tbs olive oil into skillet and heat on medium. Add in potatoes in a single layer, cover and cook 10-15 minutes, stirring occasionally until they start to brown.
3. Add in garlic cloves unpeeled, turn down heat to low, and cook covered for 7-10 minutes. You can add more oil if things start to stick.
4. Remove garlic, smash, remove and discard skin, then replace garlic back with potatoes. Cook a few more minutes until everything is cooked through and browned.
5. Season with salt and pepper.

Potatoes starting to cook.

The finished product, sooo delicious.

No comments:

Post a Comment