By Kelly Bogard
Potatoes are a staple vegetable in most homes. They work well with any protein and there are so many ways to cook them. From baking to boiling to frying, the possibilities are endless.
Right now in Texas, there are farmers harvesting many different varieties of root vegetables including some of the potatoes I am cooking with today. Those potatoes head to grocers, packing plants and chip makers. All making their way to you!
And check out these five fun facts about Texas spuds. It’s a little bit of learning and a whole lot of tasty taters!
Each type of potato in a bag of fingerling potatoes has a unique flavor. Purple potatoes are sweet, but not as sweet as a sweet potato. Yellow or white potatoes are buttery. And red potatoes are earthy. Mix them all together with some seasoning and a hot skillet and you have one major side dish.
When the butter is melted, give the oils a quick stir and then add the cut potatoes, garlic, rosemary, salt and pepper. Stir well and cook over medium high heat. You have to cook hot so the oils don’t have time to soak into the potatoes, which will make them soggy.
Stir frequently to keep the potatoes from sticking. Once they have a nice crust on them and are a golden brown, remove them from the heat and serve with your favorite protein. I really like them with a nice pork chop.
These potatoes have great flavor and are a lot of fun as well. The kids get a big kick out of the different colors. From all of us at Texas Table Top, enjoy!
Recipe: Pan-Fried Potato Medley
Summary: Crispy and flavorful potato side dish
- 1 lb. mixed fingerling potatoes
- 2 tbsp. grapeseed oil
- 2 tbsp. butter
- 1 tbsp. minced garlic
- 1 tbsp. dried rosemary
- salt and pepper to taste
- Boil potatoes until fork tender.
- Cool enough to touch and then slice in half.
- Heat oil and butter until butter melts.
- Add potatoes, garlic, rosemary, salt and pepper to the hot oil. Stir well.
- Fry potatoes over medium-high heat until crisp and golden brown.
- Serve warm with favorite protein.
Cooking time (duration): 0 hour(s), 30 minutes
Number of servings (yield): 4-6