Wednesday, April 29, 2015

Potatoe Chunks for the busy work week!

Get your potatoes soaking in the sink. That's so they get a quick scrub (the kids can help with this) I use red potatoes. I want enough to fill my largest pot to the top with the potato chunks.

In the mean time fill a pot with water and a bit of salt and bring it to a full boil.
While I am waiting for the water to boil I start chopping potatoes to one inch and under chunks, sometimes I peel them but most often – NOT. Once these are chopped I’ll give them a quick rinse again and get ready to blanch.
I fill the pot to the top with the chunks and set the timer for ten minutes ( so important – hate forgetting) I don’t want to over cook them. Once the timer goes off get them out of the water and cooling immediately – if you have a large strainer or a couple of them you can give them a quick cool rinse too.

I now have basic potatoes for dinner time for a week or more.

These hang out in the fridge and nightly I can take what I need for dinner or on the weekend for Breakfast.
Great to have them fried, roasted or mashed and literally take minutes.
My favourite, right now is tossed in a casserole dish with some chunk ed white onion, Chicken breast chunks and all of it drisseled with olive oil, then seasoning plus Parmesan cheese sprinkled on top!

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