As the season continues, there’s been an increasing variety of produce in the CSA bags. As I mentioned last week, more crops are being harvested each week, and a particular joy of mine has been seeing the root vegetables make an appearance! Some CSA bags last week included potatoes and beets (and, of course, a great variety of other vegetables).
Potatoes are such a versatile vegetable and can be used in so many different ways. It’s been a favorite of mine since I was a little kid for its versatility. It can be: fried, roasted, baked, chopped up and added to other dishes, and many more, the options are truly endless. Sweet potatoes as well are such a versatile vegetable, they can be used in the same manner a sa potato, and though they’ve never been my favorite it’s easy to appreciate them and all they offer.
That’s why this weeks recipe is inspired by potatoes and is something I make often, which is why this is my own recipe instead of one from the internet! It’s super easy and can be made in under 20 minutes with ingredients you definitely already have in your kitchen!
Ingredients:
- 4 Potatoes (or as many as you want to make)
- Red Chilli Powder (or Paprika)
- Salt
- Frying Oil
Directions
- Heat up a pan on medium heat and add enough oil to cover the bottom of the pan and let is heat up
- Add your potatoes to the pan (careful not to let the oil splatter!) and cook covered on low/medium heat for 20 minutes (or until soft) stirring frequently
- Once your potatoes are cooked through turn the heat up and let them fry, this is also the time to add your salt in
- After your potatoes are sufficiently fried (but not burnt) add in however much chilli powder/paprika you want!
- Serve as a side dish to anything else!