Potato magic

January 28, 2012

in Real Food

potatoes2final

What is it about potatoes that makes me feel good?

And when I saw these cute little things in the store, I got two bags. Yes, two.

image

I didn’t need that “easy recipe on the back” because I already had a good substantial German dish planned for these little guys.

Sausage and Potatoes.

  • 1lb of potatoes, unpeeled, quartered or halved depending on size
  • 2 Tablespoons olive oil
  • 1/2 cup of water
  • Sliced sausage. I used light smoked sausage. I package.
  • 1/2 cup of chopped red onions
  • 1/2 cup of chopped green onions (scallions to those not in the South)
  • 1 Tablespoon fresh thyme

Heat a large deep pan with oil.

Add potatoes and coat. Stir fry on med heat for about 10 minutes until they develop a deep golden color.

Add water, sausage, onions, scallions, and thyme. Stir to mix and turn heat to med-low. Stir occasionally.

Cook until potatoes are done, approximately 20 minutes. Garnish with thyme.

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{ 5 comments… read them below or add one }

1 MyFudo January 30, 2012 at 1:07 am

The post is really magical! I was looking at the picture and I was craving for potatoes and a hearty dish at first glance. Must try this. Great recipe!

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2 Deanna - Teaspoon of Spice January 30, 2012 at 10:19 am

Saw this photo on FoodGawker and it totally drew me in. Sounds like the perfect dish for the cold days of winter – thanks for sharing!

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3 eryka @ This is My Happily Ever After January 30, 2012 at 11:36 am

Those look heavenly. Being German and all, I should probably eat some. And I love the small potatoes 10x more than normal russetts. They have better texture and hold up better in cooking, I think. Thanks for sharing!

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4 Katrina January 30, 2012 at 11:12 pm

I hope you like it! I haven’t met a potato or a sausage that I don’t like. :)

5 Liz @ Fresh Plate February 4, 2012 at 3:46 pm

Oh my goodness! I have all of these ingredients and I am going to make this tonight for dinner. There is something so comforting to me about potatoes and sausage. Thank you for posting this recipe.

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