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Potatoes are very versatile and can be accompanied by a meat choice, chicken, or even seafood as a side dish or eaten all by itself as the main entree.

Potatoes are the one thing that is basically a “hit or miss” in our house. This is because some days, our children love them and other days not so much. I literally have to plan for a night with potatoes. One of my favorite ways to cook potatoes besides having them fried into french fries is to have them sauteed and roasted. Growing up, my mother used to cook them on the stove and fry them. We use to have fried potatoes and eggs with grits. She would also pair them with fried salmon croquettes. Therefore, I have taken her recipe and personalized it by roasting the potatoes after I fried them.

I typically like to prepare my potatoes with onions and peppers for added natural favors.

The onions and peppers allow the potatoes to get a very sauteed flavor to it, giving it a robust kick to it. You just have to be sure not to overcook the onions, because they can overcook and burn fast. I have to admit we typically cook potatoes this style because of the flavors that the onions and peppers give off. We also added mushrooms, garlic, celery and spinach into this recipe.

Now that our family is starting to do away with meat and seafood gong towards a more plant-based lifestyle, we find that we are experimenting. We are really enjoying our time as we find what we like to eat now. I find that our children are the funniest. They typically tell us what they like and dislike along our journey to plant-based.

I wanted to be creative and use the veggies I had in my fridge along with the potatoes. Therefore, I was courageous and used fresh spinach, along with red onion, yellow onion, red, orange, and yellow peppers, and celery. I did add a cup of chicken stock that gave it some more flavor before I roasted the potatoes in the oven.

You can easily opt-out and not use any stock or substitute it for vegetable stock. Again, I used what I had already in my pantry. I realize that I have a whole lot of stuff in my pantry and each week when we go grocery shopping, I keep adding to the pantry rather than rotate the pantry items. I will make it my point to start to rotate the items to be sure that we are cooking the foods as more foods come in. I am curious, what are some ways that you ensure that you are not storing more than you actually need?

I began by washing my potatoes and peeling them. After the potatoes were peeled, I had Lisa (my 11-year-old) chop up the potatoes. While she was chopping up the potatoes, I began dicing my onions, peppers, mushrooms, and celery. I then took my deep Epicurious Skillet and heated the extra virgin olive oil. Once the skillet was preheated, I then layered my potatoes in. Followed by the onions, peppers, celery, and mushrooms. I let it cook on med-high for abouse 3-4 minutes so that it gets that crispy texture to it.

Did you enjoy this recipe? Let me know with a comment and a star rating below! And don’t forget to save it on Pinterest for later:

Ingredients

  • 3-4 lb potatoes (about 6-9 medium), peeled-chopped
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 large red onion, diced
  • 1 stalk of celery, diced

Instructions

  1. Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch chunks. Dice the onions, peppers, celery and mushrooms. 
  2. In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion, peppers, celery, and mushrooms. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get brown and crispy.
  3. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.  
  4. Add the fresh spinach, and cover with a lid cook for 5 minutes, stirring once or twice. The spinach and mushrooms will release some juice, which is good= natural flavoring. 
  5. Preheat oven to 400 degrees, Removing the lid and stirring frequently. Take a glass pan or metal roasting pan and transfer the potatoes. adding in a cup of stock for added flavor.
  6. Roast the potatoes in the oven uncovered for 15 to 20 minutes or until they are fully cooked and any liquid has evaporated. Stir in optional parsley.
  7. Let stand and cool off, then ready to be served!
  • 1 large yellow pepper, diced
  • 1 large red pepper, diced
  • 1 large orange pepper, diced
  • 2 lb mushrooms, diced
  • 1cup fresh spinach, chopped
  • 3/4 teaspoon salt, or to taste
  • black pepper, to taste
  • 1 cup of chicken stock