I love fingerling potatoes! They are tiny potatoes with a delicious dense bite and creamy texture. They cook fast in the boiling salted water but you could boil the potatoes the night before you want to serve this dish and just chop them up in the morning and follow the rest of the directions I wrote below (that is what I did!). Make these this weekend with your best buds over a cuppa jo and some eggs!
2 pounds of organic fingerling potatoes (or use red or Yukon Gold potatoes chopped)
1 medium red onion finely diced- about 1 heaping cup of chopped onion
¼ cup avocado oil-Costco has Non-GMO Project verified Avocado oil for a GREAT price!
7 organic yellow/red/orange Mini Bell Peppers sliced into rings, or you can use normal sized bell peppers just chopped into bite sized pieces
½ tsp finely minced fresh Rosemary
½ tsp finely mined fresh Thyme (if using dry spices use less since it is more potent)
½ tsp garlic powder
½ tsp onion powder
1 tsp sea salt
1 tsp freshly ground black pepper
1 tablespoon finely chopped parsley
Boil the whole potatoes in salted water until fork tender, drain, and let them cool. Chop the potatoes into bite sized pieces and add them to a hot pan with the avocado oil. Add a sprinkle of salt and pepper and sauté until golden brown on the edges gently stirring and flipping with a spatula being careful not to mash them up.
Add the red onions, rosemary, and thyme. Sauté until the onions are soft and golden, season with a little bit of sea salt.
Add the garlic powder and onion powder and sauté/flip with the spatula being sure to gently scrape and brown bits on the bottom of the pan so they don’t burn and so that the potatoes get covered in all that flavor!
Add the chopped peppers and parsley and sauté until the pepper are just cooked through but not mushy, maybe 2 minutes.
Taste for seasoning and serve!
Health Tip: potatoes are on the Dirty Dozen list so be sure to buy organic!