Don’t you just love spuds? I do. I don’t think I ever met a potato I didn’t like.
This week we’ve added potatoes, carrots, and other root vegetables to the frugal pantry. These are not only inexpensive, but they also add great flavor to any number of dishes. And while onions aren’t technically a “root vegetable,” we invited them to the party anyway. They add such yumminess as well as healthy stuff to what you’re eating. If your family avoids onions, you will appreciate Jenna’s story on learning to like onions you can see.
There’s been great debate over how to peel a potato. Do you use a peeler or a paring knife? Peel away or peel toward yourself? Who knew that potatoes could be so complicated? Aren’t they all ready to go in the freezer section, anyway?
If you’ve never met a real spud, then this demonstration of how I peel a potato is for you.
FishMama’s Tips and Tricks for Potato Peeling:
1. Use a quality potato peeler. I like like this one from Oxo.
2. Don’t stuff peels down the garbage disposal. Years ago, I stopped up the disposal this way — in three different houses. Does not make for a happy husband. I learned my lesson and now gather peels on a newspaper or old bag and then dispose of them. They make great compost. Or you can just throw them away. Whichever you prefer.
3. Peel toward you. I find that this gives better control. However, I do alternate directions every once in awhile to avoid hand cramping.
Fresh is Better
While convenience is nice, I think freshly peeled potatoes always taste better than frozen, boxed, or canned. They are better for you in most cases and often cheaper. This weekend one of my favorite stores is selling 10-pound bags for a buck! Yeehaw! I think it might be time for some Buckaroo Potatoes. Or some homefries. Mmmm. I made these last weekend and they were so good.
- 2-3 Tablespoons olive oil
- 6 medium potatoes peeled and chopped
- 1/4 onion (for 1/4 cup chopped)
- 1-2 Tablespoons favorite seasoning blend depending on how spicy you like it.
- In large nonstick skillet, heat oil until shimmering. Add potatoes and onions and toss to coat. Cover with lid or aluminum foil. Stir occasionally. Potatoes will steam. Cook until potatoes are tender, about 20 minutes, possibly longer.
- Stir in seasoning. Continue cooking, stirring occasionally until potatoes develop a crisp crust on the outside.