I have a confession to make. I really, really, really love potatoes. My obsession is fueled by the fact that hubby requires little vegetation on his dinner plate, so I’m forced to get creative with rice, pasta and potatoes. We end up having potatoes more than three times per week…
Yes, I know that potatoes has been banished by the banting community – which by the way worked incredibly well for me in the past. I just couldn’t with all the fat anymore, so now I’m trying to get my brain wrapped around the ‘whole foods’ idea.
I choose my ingredients based on the amount of processing it had to endure – and let’s face it. Potatoes are as good as it gets…
This salad didn’t make it onto hubby’s plate, by the way.
I decided to boil my potatoes until soft, added a few spoons of butter and crushed garlic to the hot pan. Leave to cool and mix with freshly chopped peppers and sprouts – and finish it off with fresh mint and a creamy creme fraiche.
A delightful, hearty bowl of potatoes.
I’m all for getting dinner on the table in a flash. These flavoursome baby potatoes are great to serve as a side to any meal, really. It is best served right after execution, so be sure to have all the ingredients prepped and ready to roll as soon as the family has stormed to the dinner table.
It would be especially good with this Lemon, Cinnamon and Rosemary Roast Chicken. Enjoy!