Simple Fresh Herbed Reds

{meat & potatoes}

herbedpots

Another side dish strikes again!  I love red potatoes.  Well, I love potatoes.  However, I know my body doesn’t necessarily need the sugars and carbs that come along with them.  However, for some reason I pretend eating red potatoes is healthier.

I’ve made them every which way:  mashed, smashed, boiled, roasted, potato salad, sauted into a hash.  Their mild flavor allows any flavor to stick nicely to them.  Also, their small shape results in a quick cooking potato.  My go-to definitely is a simple roasted red potato.  I usually quarter them and then roast with some olive oil.  Season with salt and pepper.  Boom.  Done and done.  However, the night I decided to make these I had no intention of putting on the oven (I had the self cleaner on and it already made the house hot enough).

Now, my method for making this little side dish isn’t the most nutrient-saver friendly, but it was quick and tasty.  Sometimes, quick and tasty are my best friends.  I took a few of the potatoes (washed) and put them into a plastic bag and cut a small vent.  Into the microwave they went to steam to perfection.  It was about 6-8 minutes until they were fork tender.  Tossed them in my fresh herbs and plated them with our spicy sausages.

Sometimes there’s just something delicious and comforting about a basic meat and potatoes dinner.  This super simple side dish is ready in minutes, but tastes fresh & flavorful.  If you are a busy mom/dad/person, this is something to add to your “quick dinners” list.  They go well with any type of meat, poultry or fish.  Afraid of the ol’ microwave?  Half the potatoes and roast in the oven then toss with the herbs.

I hope you all are having a great week thus far and enjoying our beautiful summer weather!  Speaking of… wouldn’t these potatoes pair nicely with a delicious juicy grilled steak??

simple fresh herbed red potatoes

Recipe By:  Sara
Prep Time:  5 minutes   |||   Cook TIme:  6-8 minutes   |||   Servings: 2 |||   Difficult Level:  Way Low

Ingredients:
6-8 medium red potatoes
1 Tbsp extra virg olive oil
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1/2 tsp fresh sage
1 Tbsp grated parmesan cheese
salt and pepper

Directions:
1.  In a ziplock bag, place the clean potatoes and close.  Pierce a small hole for a vent.
2.  Microwave for 6-8 minutes or until fork tender.
3.  While they cook, chop the herbs then combine with the oil, salt, pepper and parm.  Stir to combine.
4.  Carefully remove from the steam bag from the microwave.  Let cool 1 minute.
5.  Remove potatoes and half them.  Instantly toss with the oil/herb mixture.  The heat from the inner potato will warm and wilt the herbs.
6.  Serve immediately.

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Enjoy!

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Potato Pancakes

potatopancakes

On Christmas Eve, I made mashed potatoes and clearly over estimated the amount of potatoes I needed.  We had so many leftover mashed potatoes so I decided to make potato pancakes on Christmas morning.  I was a little skeptical how they would turn out, but I was pleasantly surprised so here they are making their debut.

I started by combining 2 cups of the leftover mashed potatoes, 1 egg (lightly beaten), flour, cheddar, salt and pepper.  If you have chives on hand, definitely add those now (I didn’t have any).

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I used a spoon to combine everything together.  Then I pour some flour onto a plate it order to dredge the cakes.  Use your hands to form the mixture into patties then place into the flour and set aside.

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In a large pan, I heated canola oil until almost smoking and gently placed the pancakes into the oil.  They cooked about 4-5 minutes per side depending on their thickness.

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After all the pancakes were cooked to a perfect crispness, I topped them with some remaining stuffed mushroom mixture.  I suggest topping with a dollop of sour cream & chives.

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So I didn’t feel too bad making all those extra mashed potatoes.  It was definitely a different, savory breakfast option which is right down my alley.  They were very easy to make and were actually even great as leftovers the next morning.

You can click here for the recipe.

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Mexican Chipotle Hash Browns

{simple & satisfying}

Thanksgiving is a mere 3 days away!  Bryan and I will be going to celebrate the holiday at my Mom & Step-Dad, Ryan’s house.  Since it is a short(er) work week I didn’t go to the store.  Tonight was a whatever night – Chase not here & Bryan quarantined himself to study for a work licensing exam.  Our fridge looks pretty barren, but I knew I would be able to come up with something to satisfy my hunger tonight.  I was going to go with a mini bagel and cream cheese and then I remember the potatoes I had left over from my Guinness Beef Stew recipe.  I rummaged around and pulled out some remaining veggies.  I was in the mood for something with a bit of spice so I went with Urban Accents Mesa Rosa as my main seasoning.  In about 10 minutes, I had myself a little Mexican hash brown dish.

Compared to last night’s crazy kitchen adventure, this side dish is so simple yet the flavors were really bold and would be star on a brunch menu.  The recipe can also be tinkered with to make it more of a breakfast bowl by adding some scrambled eggs, cheddar cheese and a dollop of salsa (I will be trying this soon!).  Restaurants take brunch pretty seriously these days and some places are very hard to beat.  However, if you are on a budget, just love breakfast food, or want to mix up your boring morning oatmeal then try this recipe.  It was satisfying for dinner and would be delicious for breakfast as well.

Enjoy & have a great night :)

Mexican Chipotle Hash Browns ::::: yields: 2 servings

Ingredients:
1 cup potatoes (any kind), small dice
1/2 tomato, diced
1/4 cup cilantro, chopped
2 green onions, chopped
2 tsp olive oil
1/2 cup frozen corn
1 Tbsp Urban Accents Mesa Rosa chipotle
salt and pepper

Directions
Place a saute pan over medium heat and then add the olive oil.  Add the potatoes and cook until about tender (5-7 minutes).  Add the seasoning and stir to coat the potatoes.  Add the green onion and corn.  Cook until the corn is soft then add the cilantro and tomato.  Season with salt and pepper & serve warm.   If desired add scrambled eggs, cheese, and a dollop of salsa to the saute pan for a main course breakfast dish.

Enjoy.

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xoxosara

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