I like this
recipe because it can be cooked in one skillet—my 8-inch Cuisinart. Organic
fingerlings are good. Pictured here are
organic petite gold potatoes.
Here’s
what the onlyorganic.org site says about potatoes.
The potato is a great food – calorie-dense and rich in nutrients like vitamin B6, vitamin C, potassium and manganese. It is America’s largest vegetable crop: the average American consumes 29 pounds of French fries a year and 142 pounds of potatoes overall.
Alas, the conventional potato tests positive for 35 different pesticides—more pesticides by weight than any other vegetable--Some of these pesticides remain even after peeling and washing.
2 cups
potatoes, about 1 pound
3 tablespoons
olive oil
salt
1.
If the potatoes are organic, you
don’t have to peel them; just scrub lightly with a small brush. Cut in half,
lengthwise.
2.
Put the potatoes in the skillet
with 1 cup water. Cover the skillet and
gently boil for 15 minutes. I check on them once or twice to make sure they
aren’t boiling too fast.
3.
Drain the water. Potatoes should be cut-side down. Drizzle
over the olive oil. Use medium-low to medium heat to fry. Keep a watch,
stirring twice or thrice for 5-8 minutes or until they are brown and crisp.
4.
Season with salt and serve with
catsup or in the English manner, malt vinegar.
