We’ve had a fantastic crop of yukon gold potatoes this summer. There is nothing like homegrown potatoes dug fresh for dinner. They are sweet and soft and bear no resemblance to store-bought.
One of the tricks to eating well locally and in season without breaking the bank is to learn eat up what you have. Most of us think about what we want to eat for dinner, go to the store and buy it. When you’re eating in season, you have to do the exact opposite – take a look at what you have on hand and figure out where to go from there.
It’s really easy to look in the fridge and sigh – potatoes again??
Here’s one way to eat up those leftovers. This isn’t really a recipe so much as a method.
Leftover Potato Home Fries
- leftover boiled or baked potatoes, about 1/2 a potato per person or a whole one if you’re greedy
- a glug of oil, preferably something with a high smoking point like grape seed oil
- two cloves of garlic, minced
- a handful of herbs, minced (rosemary, thyme, oregano)
Key to good home fries is a smoking’ hot pan. Get your pan going while you chop up your taters. Get your oil in, and get it nice and hot. Get your potatoes in the pan, but don’t touch them until you can see they’ve got a nice crust on the bottom. Moving them too soon will leave half your potatoes on the bottom of the pan. After that point, toss them regularly as they cook away. When your taters are nearly to your personal perfect level of crunchiness, add your garlic and herbs. Toss about and ta-daa! Tasty taters.