There are a lot of popular diets and theories on how to eat properly that do not allow for pan roasted potatoes to be on the dinner menu, but I don’t subscribe to those diets, I believe potatoes are real food and deserve to be eaten. Perhaps not as much as some people like to eat them, but still…
I normally ask myself two questions when making potatoes at home. First, how should I prepare them, and second, do I deserve to be eating potatoes?
How do I like to prepare potatoes? I have a few recipes, potato wedges in the oven, a potato au gratin of sorts, and then these pan roasted potatoes. These work well for a simple side on a weeknight when I’ll be in the kitchen fiddling with a few other items and can keep an eye on them.
It’s also an easy way for me to control the kind of oil that I use when cooking. As I’ve written over at my food blog, ThoughtfulCooking.com, I haven’t been using any kind of vegetable oil for years. Canola oil, corn oil and the such have all been banished from my pantry. Instead, for these potatoes, I usually splash a bit of olive oil plus a tablespoon of butter in the pan, and that’s about it.
Every few minutes I stir them up, make sure they get golden all over and if I’m cooking over medium heat, these dinner time potatoes can be done between 45-60 minutes from beginning to end, including washing them and chopping them.
As far as deserving my potatoes… that’s a little harder for me. I’m not worried about where in the food diet allowance these potatoes fall. I’m more concerned about my activity level. Am I active enough to need the empty calories that these potatoes provide? If I’ve been very active, then yes, I deserve my potatoes. And if not, well… then I’m probably better off skipping the tasty calories offered by the potatoes and sticking with some low calorie, but nutritious, vegetables.