DICED GARLIC RED POTATOES
January 8, 2017
- Prep: 10 mins
- Cook: 15 mins
- Yields: 2 Servings
1Rinse off your 3 potatoes in cold water and rub them gently under the water to get rid of any remaining dirt or residue. --- NOTE: Don’t peel your potatoes!!! The skin is has so many incredible nutrients!
2Next, dice them up into bite sized cubes. (If you are adding some sweet onion into the mix, go ahead and dice up ½ cup)
3Finely chop your cloves of Garlic (If you found some fresh basil, go ahead and finely chop it up at this time.)
4Add 1 tbsp. of EVOO to your skillet, turn your heat to medium high and swirl oil around to coat the bottom.
5Now it’s time to toss in your potato cubes and add in your spices! Throw them into the skillet and give them a stir or two with your silicon spatula to get them lightly coated with spices and EVOO to prevent them from sticking to the bottom of your pan.
6Turn your heat down to medium and cook for about 15-20 minutes or until your potatoes are golden brown, stir occasionally. --- (Slightly crisp on the outside and soft on the inside is how I like to cook mine, doing a little chef’s taste test is never a bad idea either! If you’re adding in those sweet onions throw them in about 5 mins after your potatoes have started to cook.)
7Throw in half of your finely chopped garlic about 5 mins before your potatoes are finished and stir.
8When your potatoes are cooked, remove them from the heat. If you grabbed some, sprinkle your finely chopped fresh basil and the rest of your fresh garlic on top.
Always use Organic and Non-GMO ingredients to avoid harmful pesticides and genetically modified foods. Click here to learn more!
Leave your minced Garlic sit on your cutting board for 15-20 mins. to allow the chemical compound Allicin to form. Doing this will largely increase the Garlic’s immune enhancing properties. Click here to find out more!