red potato recipe

Today I'm going to share a recipe I made up when I was vegan. Prior to being vegan, I ate a lot of Bob Evan's mashed potatoes - you know, the ones that come in big plastic container, which you microwave for 2.5 minutes, stir, and then microwave again. They probably contain horribly unhealthy amounts of butter and preservatives, but they're so delicious. And potatoes are my favorite food, so I was really suffering. Then I discovered this way of cooking red potatoes, and that filled the void. When done correctly, they're browned and a little crispy on the outside and soft on the inside, and they're heavy on flavor from the herbs.

Per my usual method of cooking, there's nothing exact about this. Take as many red potatoes as you want to eat (or save; they reheat well), and chop them into small pieces (about 3/4 inch to an inch across). Heat a pan (size fitting to the amount of potatoes you choose) with a thin layer of olive oil to low-medium heat. Put the potatoes in, and cook covered for about 10-15 minutes, mixing them around every few minutes. At this point, they should start to get a little softer on the sides, although not actually cooked through. Add basil, oregano, sage, rosemary, etc. - whatever you like, and however much you like (again, this is not exact at all). Recover, and continue to cook for another 10-15 minutes, still turning them every few minutes so that they brown equally. Once they're browned on the outside and "squish" a bit when pressed with a spatula, remove from heat. When cool, eat with sea salt and pepper (and ketchup, if that sounds good to you).

Here's a picture (although this batch was with white potatoes rather than red; they work the same but taste a little different):