Quick Vegan Mini Potatoes
Want to cook your potatoes fast? Want to cook your potatoes so they taste great? It's simple really. You'll need some knife skills, but that's all it takes.
The trick is to cut your potatoes into a small dice. About 1/4 inch cubes. That's all there is to it.
For the purpose of this recipe we'll use half a five pound bag of russets. Roughly 3 large and 2 mediums.
Heat a really large frying pan with about 1 teaspoon of olive oil. When the oil is hot add half your diced potatoes and salt generously. Don't fill the pan up. It's better to work in two batches so the potatoes can cook evenly.
Stir to coat them in the oil and then cover and let steam on medium heat for 2-4 minutes. Keep an eye and an ear on them. But avoid the temptation to over stir. The lid on the pan will keep the moisture in and you shouldn't have a problem with burning so long as the flame is not too high.
Stir after several minutes and recover and let cook 2 minutes more. Remove lid and stir. Cook uncovered for 3-5 more minutes stirring often. When you suspect your potatoes may be done,t taste to determine how much more cooking time might be required. If necessary continue cooking over low medium heat for a few more minutes stirring often. When your potatoes are tender turn off heat, leave pan on hot burner and add fresh cracked pepper, basil, thyme and more salt if desired.
Serve immediately or store for later.
I love these little potato chunks as a topping on the kitchens of India dishes I've written about previously. They are great on their own and spectacular as a topping to just about anything. Try them on pizza, spaghetti and chili to name a few. Try them on their own sprinkled with yeast or drizzled with balsamic vinaigrette or both.
You can make use of your hot potato pan by cooking up some vegetable while it's still hot. No need to add any more oil. Just return the pan to medium heat and add raw or frozen broccoli and/or cauliflower and a pinch more salt and pepper. Cover and steam on medium for 2 minutes. Throw in some diced onion, stir and continue stirring and cooking on low medium until warmed through. Remove from pan and toss with thyme and basil too.
The combination fo all there is really great. The potatoes, the broccoli onion mix an the indian curry. Totally over the top insane delicious
Just don't forget to sop upt the leftover sauce with some crispy bread.
.
The trick is to cut your potatoes into a small dice. About 1/4 inch cubes. That's all there is to it.
For the purpose of this recipe we'll use half a five pound bag of russets. Roughly 3 large and 2 mediums.
Heat a really large frying pan with about 1 teaspoon of olive oil. When the oil is hot add half your diced potatoes and salt generously. Don't fill the pan up. It's better to work in two batches so the potatoes can cook evenly.
Stir to coat them in the oil and then cover and let steam on medium heat for 2-4 minutes. Keep an eye and an ear on them. But avoid the temptation to over stir. The lid on the pan will keep the moisture in and you shouldn't have a problem with burning so long as the flame is not too high.
Stir after several minutes and recover and let cook 2 minutes more. Remove lid and stir. Cook uncovered for 3-5 more minutes stirring often. When you suspect your potatoes may be done,t taste to determine how much more cooking time might be required. If necessary continue cooking over low medium heat for a few more minutes stirring often. When your potatoes are tender turn off heat, leave pan on hot burner and add fresh cracked pepper, basil, thyme and more salt if desired.
Serve immediately or store for later.
I love these little potato chunks as a topping on the kitchens of India dishes I've written about previously. They are great on their own and spectacular as a topping to just about anything. Try them on pizza, spaghetti and chili to name a few. Try them on their own sprinkled with yeast or drizzled with balsamic vinaigrette or both.
You can make use of your hot potato pan by cooking up some vegetable while it's still hot. No need to add any more oil. Just return the pan to medium heat and add raw or frozen broccoli and/or cauliflower and a pinch more salt and pepper. Cover and steam on medium for 2 minutes. Throw in some diced onion, stir and continue stirring and cooking on low medium until warmed through. Remove from pan and toss with thyme and basil too.
The combination fo all there is really great. The potatoes, the broccoli onion mix an the indian curry. Totally over the top insane delicious
Just don't forget to sop upt the leftover sauce with some crispy bread.
.
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