Gluten-Free, Vegan, Vegetarian, Dairy-Free, Nut-Free, Soy-Free, & FODMAP Flexible

Prep Time 5 minutes

Cook Time  60  minutes (baked method)

                        45 Minutes (boiled method)

Serves 2-4 people (as side dish)

                     

Ingredients

• 15 Ozs (about 3-4 Cups) Honey Gold or Yukon Potatoes (or any similar potato)
• 2-4 Cloves of Fresh Garlic, minced (optional)
• 1 Whole Tomatillo, minced
• 1-2 Teaspoon(s) Canola Oil
• Salt and Pepper to taste

                     

Tools

• For Baked Method:
  • Baking Sheet
  • Parchment Paper (optional)
  • Knife
  • Medium cast iron skillet (or saute pan)
  • Wooden Spatula
  • Cutting Board

• For Boiled Method:
  • Knife
  • Medium cast iron skillet (or saute pan)
  • Wooden Spatula
  • Cutting Board
  • Small pot (for boiling) 

                     

Preparation

For Baked Method:

1. Preheat the oven to 400° F (200° C).
2. Place the Potatoes on a baking sheet and coat them with Canola Oil.
3. Bake for 30-45 minutes, or until potatoes are cooked. Be sure not to overcook them because the next step is to pan-fry the potatoes.
4. Allow them to cool enough to handle safely before transferring to the cutting board. 

                     

For Boiled Method:

5. Place the pot over medium-high heat.
6. Add Potatoes, boiling water, and salt to the pot. Cook until done, about 20-30 minutes. Be sure not to overcook because the next step is to pan-fry them.
7. Drain water and allow potatoes to cool enough to handle them safely. Transfer potatoes to a cutting board. 

                     

Next Steps for Both Methods:

8. Cut the Potatoes into bite-sized pieces. Leave the skin on as it will crisp later. 
9. Coat the skillet with a generous amount of Canola Oil (a teaspoon or two, less if using the baked method) and heat over medium-high heat.
10.  Once the oil is hot enough, add the minced Garlic and Tomatillo. Stir until slightly brown. 
11. Add chopped Potatoes, Salt and Pepper,  and stir.
12. Allow Potatoes to brown, continuing to stir them occasionally to prevent burning. This should take about 20 minutes.  
13. Enjoy your papas!

                     

Tips

• You can use any variety of potato with thin skin that does not need to be peeled for this recipe. 
• To make this recipe FODMAP Friendly, omit the garlic. 
• Always use fresh garlic! Pre-minced garlic often has preservatives and fillers. Fresh garlic is always more flavorful!