|I found this photo online and thought I would share it…
Hard work pays off!
It’s mid August and it’s potato digging time here in Ohio. If you have never had fresh dug potatoes… here is your chance. The Pearl Market farmers are bringing these beauties right to you.
The good old potato is a reliable and versatile source when it comes to making dinner. One medium potato has only 110 calories and is fat free, sodium free and cholesterol free. And, it has more potassium than a banana.
Okay, so it’s usually slathered in butter or deep fried that changes things. But here is a recipe that uses olive oil and a small amount of butter along with some other health worthy vegetables. The leeks in this recipe are a great source of potassium also. These vegetables and my product line can found at The Pearl Market from 10:30am to 2:00pm on Tuesdays and Fridays.
Iron Skillet Potato’s with Fried Leeks and Onions
By The Gourmet Farm Girl
5-6 baked potatoes sliced (great leftover idea)
Or if starting from scratch, microwave or boil the potatoes till just tender
1 fresh leek (sliced thin)
½ red onion (sliced thin)
3-4 tablespoons butter
3-4 tablespoons extra virgin olive oil
Salt and pepper to taste
Prepare the potatoes, slice and set aside. Slice the leeks and onions; set aside
In a medium size iron skillet melt the butter over medium to high heat; add the sliced potatoes in layers, salt and pepper and fry for 15-20 minutes till golden brown.
While potatoes are frying; pan roast in a separate skillet the leeks and onions in the olive oil till tender and slightly charred; 7-10 minutes; remove from heat and set aside
Remove iron skillet from heat and place a heavy plate over the skillet; using heavy oven mitts flip skillet over and allow the potatoes to rest onto the plate; top with the fried leeks and onions.
Yields 4-5 servings