Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Sunday, March 27, 2011

Potatoes with Cumin and Chipotle

DH makes really yummy potatoes. They are really addictive and even though they have a little heat to them, the girls (not lovers of heat or spice at all) really like them. What's even better than these potatoes are the potato skins DH saves and whips up for a snack at night. He's allowed me to share his recipe since it's really too good to keep to ourselves!

Now, I've been trying for years to get DH to live dangerously and not follow a recipe unwaveringly. He's finally done it, and has gotten pretty good at winging it. When I asked him for his potato recipe, he could not give me measurements! So keep in mind, this recipe is just a guide and the measurements are approximate.

First, boil the potatoes
4 large russet potatoes, organic if possible
cold water to cover

Put cold water in a dutch oven to fill it halfway. Add salt and stir till dissolved. This may be 1/2 tsp of salt. The water should taste like the sea - pretty salty, but not overpoweringly salty.

Scrub the potatoes clean. Cut into 1 inch chunks. Leave the skin on. Place into the cold water. The water should cover the potatoes. Bring the potatoes to a boil, then turn down the heat and boil gently about 15 minutes or until the potatoes are tender (as in, easily pierced with a toothpick). Keep an eye on the time - don't overcook them or they'll get mealy and fall apart.

Drain the potatoes in a colander. Cool completely. Peel the skins off and save them for a snack.*

Then, finish the potatoes
2 - 3 tbsp. olive oil
2 tsp. ground cumin
salt and pepper to taste (start with 1/4 tsp. each)
1/4 tsp. ground chipotle

Heat the olive oil in a large skillet over low heat. Add the cumin, salt, pepper and chipotle and heat for 1 minute. Add the cooled potatoes. Stir frequently until the potatoes are warm and are coated with the cumin mixture. Add more salt and pepper to taste if desired. Stir another 30 seconds or so. Remove from the heat and serve warm. Garnish with parsley if desired.

*Cheesy Potato skins - same recipe as above, except use the reserved potato skins instead of potatoes. At the end top with Daiya mozzarella or cheddar. Cover pan for a minute until the cheese is melted. Remove from heat and serve.

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