Potatoes are such versatile vegetables. They have a high nutritional value, high in fibre and are fat-free and a good substitute for rice, pasta or bread. Having recently bought a fantastic book called POTATO I now have a 12″x 9″ illustrated reference with 150 recipe ideas. I improvised one idea and threw in baby carrots in the pot of boiling water. Typically, we would peel the skins off as we do so with nearly everything we cook but this time I kept the skins and they were tasty. I then stir-fried the potatoes and carrots with garlic, red onion and black pepper to finish it off. Sprinkled parsley flakes and dinner is served.
dragonlife said,
April 5, 2007 at 8:48 am
Dear Jan!
Greetings!
Keeping the potato skins is also a preference of mine!
With new potatoes I don’t need to elaborate. As for older potatoes, if you first ash them and then bruch them under running water you will find out the skin will soon appear as new!
Now you probably know that the skins of potatoes actually contain most of the beneficial nutrients. Great for kids!
I usually, as you do, boil them to 80% first and then sautee them with a little oil which will be quickly absorbed. Sprinkle some chopped garlic, shallots and little pieces of fried bacon at the last moment. Add some grated parmesan before serving.
As usual stunning pic!
Cheers,
Robert-Gilles
Jiggles said,
April 5, 2007 at 11:43 am
hahaha.. from photography to cooking… what can u not do jan ???.. yummy!