TWICE COOKED SKILLET POTATOES
If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don’t serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special!
Makes about 9 cups
2 T. extra virgin olive oil
1 jumbo sweet onion, cut in half from end to end, then cut each half in half again from end to end, then peel each segment and cut each segment crosswise into 1/4 inch wide quarter rings
5 previously baked med. size potatoes, cut into quarters from end to end, then crosswise into 3/4 inch long cuts
2 t. pink Himalayan salt
fresh grind black pepper as desired
2 t. smoked paprika
1 t. garlic powder
1 t. turmeric
1 t. ground coriander
1 c. lg. dice roasted pepper – I used roasted red peppers from Turkey for their toughness
1 c. halved grape tomatoes
3 c. blanched broccoli buds – bite-size
about 1/4 c. liquid from jar of peppers
2 T. additional extra virgin olive oil for after-plated drizzle.
In extra-large skillet, over medium-high heat, melt oil.
Add onion, potato, salt and pepper. Saute, turning slowly to achieve a nice char on some surfaces.
Add remaining ingredients, up to and including ground coriander. Continue to saute till all seasonings are incorporated and fried into the potatoes.
Now add peppers, tomatoes, broccoli. Stir to evenly disperse. Cook about 2 minutes, then add 1/4 cup liquid from jar. Cover immediately, without stirring, to steam all veggies just a bit – about another 2 minutes.
Lift off cover, stir, salt and pepper if needed and plate.
When plated, drizzle a couple more tablespoons extra virgin olive oil over the entire dish.
Serve with pride.
Notes: The little bit of liquid from the peppers at the end make the potatoes just creamy enough via the short steam treatment to take the edge off the leftover dry baked potatoes.
This is a reduced fat complete breakfast or supper dish. All you need is a beverage.