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In the kitchen with Kelley: Pan-roasted new potatoes
I am a big fan of new red-skin potatoes, B-sized. I like the taste as well as the fact that they’re so easy to prepare. Until recently, I either boiled them or roasted them. But I’ve been using my iron skillet more and more lately, and I’ve discovered that I like pan-roasting most vegetables in it — including new potatoes. In this recipe, you first parboil the potatoes and then finish cooking them in a skillet.
An added benefit of cooking in a cast iron skillet is the additional iron it can add to your diet. A study published in the Journal of the American Dietetic Association showed that cooking in cast iron can add a significant amount of iron to foods. Most pre-menopausal women don’t get near enough of the 18 mg of iron they need daily.
Red potatoes contain essential iron (around 2 mg per medium sized potato) and vitamin C. They contain other essential minerals, as well, including significant amounts of copper and zinc. And the potassium and fiber in them benefit cardiovascular health. Enjoy!
- 1 pound new potatoes (preferably organic)
- 1½ tablespoons olive oil
- 1 teaspoon garlic powder
- Cayenne, to taste
- Sea salt, to taste
- Pepper, to taste
- Wash new potatoes and place them in a saucepan. Fill the pan with enough room-temperature water to reach about 1 inch above the potatoes.
- Bring the water to a light boil and allow the potatoes to boil for about 7 to 10 minutes.
- Remove the potatoes from the heat. Stick a fork in one to test for doneness. The potato should still be firm and the fork should meet resistance after easily piercing the initial edge.
- Once the potatoes are parboiled, dip them in cold water to stop the cooking.
- Cut potatoes into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat.
- Add potatoes, garlic powder, paprika, sea salt and pepper, and toss to combine.
- Allow them to cook without stirring until they start to get crispy and slightly blackened, then flip.