Monday, July 8, 2013

Skillet Boiled Seasoned Potatoes

Skillet Boiled Seasoned Potatoes by Custom Taste

If any of you have been keeping up with The Meatless Lifestyle than you have seen these guys when we did breakfast for dinner. They were quicker than baked potatoes and less fatty than sauteed as well as tasty and filling. These potatoes were even kid approved! They may not be quick, but they taste just as good the next day, so feel free to make them ahead of time when needed!

Shopping List
  • 2 Large Potatoes ( 20 oz)
  • 1 TSP Chili Powder
  • 2 TSP Onion Powder
  • 1 1/2 TSP Cumin
  • 1 TSP Paprika
  • 1/2 TSP Pepper
  • 1/2 TSP Salt
  • 1 TBSP Organic Unsalted Butter
  • 1 Cup Water
Cutting Board
Cutting Knife
Medium Sized Bowl
Skillet w/ lid
Measuring Cup, TBSP, and TSP
Stir Spoon
Time 35 to 40 Minutes
Prep 15 Minutes
Cook 20 to 30 Minutes
Yield 6 Servings
Time To Get Cooking!!!
Skillet Boiled Seasoned Potatoes by Custom Taste

Chop up your potatoes into chunks, rinse thoroughly and dry
Mix together the spices and dump all over the potatoes
Skillet Boiled Seasoned Potatoes by Custom Taste

Melt the butter and pour over the potatoes in the bowl
Toss together until all pieces are well coated
Skillet Boiled Seasoned Potatoes by Custom Taste

Put in the fridge for about 10 minutes to meld together
After 10 minutes remove from fridge and heat up your skillet
Once your skillet is hot dump in the potatoes
Stir around and saute for about 5 minutes
Add in the water and put a lid on it
Skillet Boiled Seasoned Potatoes by Custom Taste

Allow to cook covered for 20 to 30 minutes, stirring occasionally
Once all of the water has evaporated, stir around to dry out the potatoes
Remove from heat and serve!

6 Servings

Storing and Reheating
Store in an airtight container for up to 1 weeks in the fridge. Reheat until warm throughout in the microwave, in the oven or on the stove top

Nutritional Information
Calories 66
Fat 2g
Carbs 12g
Protein 3g

Cost Information
Recipe Cost:$1.02
Cost Per Serving:$0.17

-Make sure to pat dry so that the spices and butter will be absorbed by the potatoe chunks for better flavoured potatoes


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