Yesterday, I made the kale in my CSA (Community Supported Agriculture) box from my farmer, Pekarek’s Produce into Kale Banana Smoothies and smoothie cubes. In this post, I’ll tell you what I did with the new red potatoes.
I created a potato recipe that could make in the microwave as I didn’t want to heat up my stove. The really convenient thing about new potatoes is you don’t need to peel them. This recipe for “Tasty Microwave Potato Chunks” is quick to make and microwaves in about 10 minutes. I think you’ll also like my quick method for making “Toasty Potato Chunks” from any leftovers.
TASTY MICROWAVE POTATO CHUNKS
- 4 cups diced new red potatoes (leave skin on and cut into 1-inch cubes; amount need not be exact)
- 2 tablespoons extra virgin olive oil
- Seasoning(s) of choice
- Place potato cubes in a mixing bowl and mix in the olive oil until potatoes are thoroughly coated.
- Sprinkle potatoes with your favorite seasoning(s) and stir to distribute. I sprinkled in some dried oregano leaves and ground some black pepper over the potatoes. You also might add a bit of salt at this time, or wait to salt “to taste” after the potatoes are done … or just pass the salt if you’re feeding anyone limiting sodium intake.
- Place potatoes in a 1-1/2 to 2 quart microwave-safe dish. Cover with lid. Microwave on high for about 10 minutes or until potatoes are tender when pierced with a fork; stir once.
- Transfer to a serving dish. Enjoy!
- To assure potatoes getting done at the same time, as much as possible make chunk sizes a similar size.
- Wash the potatoes under running water, scrubbing them with a clean brush or with your hands; pat dry with a clean paper towel before dicing them. Do not wash potatoes until you’re ready to use them.
- Got leftovers? Eat within 3 to 4 days for best quality and safety. Here’s a way to “recyle” them into a new, flavorful dish, Toasty Potato Chunks:
- Transfer potato chunks, including any remaining olive oil, to a non-stick skillet at medium heat. Place in a single layer or the potatoes will steam instead of brown. There should be enough oil left on the potatoes to flavor them and help them brown.
- Cook on one side until potatoes have turned brown; then, flip and cook on the other sides.
- Remove from skillet and serve hot.
Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit cookitquick.org