Every time I cook a veggie, meat, or grain, I cook a little extra to use in a different way for a future meal. This saves me tons of time and helps trigger ideas for what to make later. For example, when I made potato salad a few days ago, I cooked 4 lbs of potatoes instead of 3, so that I’d have some cooked potatoes to use in a salad (like this Nicoise salad) or as a side dish. I ended up slicing and grilling them for a hot, tasty accompaniment to our dinner of turkey sandwiches. These would also be a great alternative to potato chips at your next summer BBQ!
Note: remember to buy organic potatoes, since potatoes are on the Dirty Dozen list.
- 2 teaspoons Canola Oil
- 1 teaspoon Unsalted Butter
- 1 pound Baby Red Potatoes, cooked
- 1 pinch Kosher salt
- Heat a grill pan (nonstick if possible) over medium heat. When hot, add canola oil and butter to the pan and spread around so that the surface of the pan is coated.
- Slice potatoes into ¼-1/2 inch slices. (If using fingerling or very small potatoes, just cut in half ). Place potatoes in grill pan, sprinkle with salt, and let cook for 3-4 minutes. Using tongs or a spatula, flip the potatoes and cook an additional 3-4 minutes until they're slightly crisp and have grill marks. Serve as a side dish, or also works great as a snack dipped into ketchup or a veggie dip.