Last week, I wrote about sweet potatoes , and this week I’m writing about the plain old white kind. I can’t help itwhen the temperature drops, I start craving the comforting, starchy spuds in all possible forms. These stovetop potatoes are especially easy to make (saute a few ingredients, add liquid, and cover with a lid to cook while you do other things), while the bright lemon is a welcome flavor on cold winter nights. Oh, and since they taste great with a generous squirt of all-natural ketchup, your kids will love them, too.
Lemon Oregano Stovetop Potatoes
Prep time: 10 minutes
Cook time: 30 minutes
1/4 cup olive oil
1 large yellow onion, sliced
3 cloves garlic, thinly sliced
6 medium Yukon Gold potatoes, sliced into 1/4-inch rounds
1 1/2 teaspoons oregano
Juice of 1/2 large lemon
1/2 to 1 cup water
Salt and pepper, to taste
1. In a Dutch oven or large, heavy-bottomed skillet, saute the onions in the olive oil over medium-high heat until soft and translucent, 5 to 7 minutes. Add the garlic and saute 1 minute more.
2. Add the potatoes and oregano and cook 3 to 4 minutes, stirring occasionally, until the potatoes begin to brown on the surface.
3. Add the lemon juice and enough water to barely cover the potatoes. Bring to a boil, then reduce heat to a simmer. Partially cover with a lid and cook, stirring occasionally, until potatoes are easily pierced with a fork, 12 to 16 minutes. Serve hot (and enjoy any leftovers alongside scrambled eggs for breakfast!)
Per serving: Calories 191, fat 9 g, protein 4 g, carbohydrates 29 g, dietary fiber 4 g