Maybe Billy Crystal and Meg Ryan could whip this up together in a sequel to "When Harry Met Sally". The goal is for Monday's recipe to work with Friday's recipe so that you have a whole meal option easing you into the weekend. These are the potatoes that I made to go with Monday's Denver Scramble and I used every color and kind of potato I had on hand. The more color, the more punch nutritionally and they all look so pretty together. I also like the little hint of sweetness that the sweet potatoes bring to the mix. Mingling those flavors with the herbs, especially the fresh rosemary, is delish!
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Mixture of purple, yukon gold and sweet potatoes, sliced into bite -sized pieces*
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
4 green onions, sliced
1/2 green bell pepper, diced (or use 1 jalapeno, seeded and diced)
1/2 red bell pepper, diced
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon dried oregano or 1 tablespoon fresh oregano
2 sprigs fresh rosemary
1 scant teaspoon sea salt
fresh black pepper
dried red pepper flakes, optional
Heat olive oil in a large skillet. Add garlic and green onions and saute lightly. Add potatoes, herbs, sea salt and extra splash of oil, if needed. Continue to saute with lid on until potatoes are tender, about 20 minutes. You will have to stir frequently to scrape off potatoes that stick to the bottom of the pan.
Here is what joining forces looks like. Enjoy!
*Note: Potatoes are also on the Environmental Working Group's "Dirty Dozen" list and so ask, ask, ask, buy organic and if you must, peel...although I don't. Lots of antioxidants in the peels.
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