Recipe: Skillet Potatoes

So by now you have seen skillet potatoes featured on our menus a couple times. These are a crispy, tasty addition to any meal, but after all, they are still a pan fried starch. In It Starts with Food, Dallas and Melissa talk about what they refer to as "food with no brakes", meaning foods that go from food to pleasure very quickly in our brains, and make it hard for us to stop the cycle. If french fries or potato chips are that food for you, I don't recommend using this recipe in your Whole30, because you may find yourself binge eating these in order to get your fix of salty fried foods. For me, my food with no brakes are sweet things, like donuts or ice cream or cheesy items like garlic bread or pasta. I am able to look at these simply as a side dish that adds a variation from the other vegetables on our plates, eat my serving, and move on. But it could be a slippery slope for some, so don't say I didn't warn you!

Skillet Potatoes

Ingredients:

1.5 pounds of potatoes (we prefer russet or Yukon gold)

Olive Oil

Salt and Pepper

1. Wash the potatoes, then cut them into quarters lengthwise. Cut each quarter into approximately 1/4 inch thick slices. Drop the potatoes into boiling water and cook for about 10 minutes. You want to soften the potatoes, but not allow them to loose their shape.

2. Drain the potatoes and pour them into a large pan with about a 1/4 cup of olive oil. Salt and pepper them to taste, then toss to coat. Cook on medium high heat, stirring every 4-5 minutes until they are toasty, golden and crisp. If they start to appear dry during cooking, drizzle in a bit more oil. 

Serves 2-3 (depending on the size of potatoes)

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