This is one of those staple recipes that I make often because the whole family loves them. I make them for breakfast, lunch or dinner, but somehow they're always referred to as "breakfast potatoes" around here. Whatever time of day, they're delicious and nutritious and perfect for dipping in cold ketchup.
The potatoes I used this time were grown locally. And when I say locally I mean my neighbour's backyard. Much like the lemonade stand my kids held last week, this week our neighbour's boy - the great urban farmer known as Henry - held himself a farmer's market at the end of his driveway with goodies from his garden like beets, celery, carrots, fresh herbs, and bouquets of garden flowers. So stinkin' cute! These gorgeous potatoes were selling for two-dollars a bag (deal!) so I happily grabbed some. I'm not sure what potato variety they are. Let's go with... the delicious variety. And not long after walking through the door with our lovely bag of taters my 4-year-old was asking for mommy's breakfast potatoes for his lunch.
Here's how I make them:
1 1/2 lbs potatoes, chopped into 1-inch chunks, skins on
1 tbsp olive oil
1 tbsp Family Feedbag seasoning salt
I bring a large saucepan of water to a boil then add the potato chunks to cook for five minutes, then drain them. The olive oil is added to a large non-stick skillet and warmed over medium-high heat. I add the potatoes to the skillet and cook, tossing regularly, for 10 minutes until the edges become golden.
Thanks, farmer Henry.
Are you growing potatoes this summer? What's your go-to recipe for potatoes that the whole family enjoys? Have your kids set up a stand of their own this summer? Leave a comment and let's hear all about it!
