These potatoes are so easy to make and don’t require any expensive ingredients, unless you sub out the butter and oil with duck fat – which is highly encouraged. Perhaps the best thing about them is that they look incredible as a side dish to almost any entree you make them with. To save a step, par boil the potatoes until they are still firm, about 75% of the way through in salted water ahead of time. If you’ve boiled and cut the potatoes on the same day, make sure they are as dry as possible before you throw them into the pan, as moisture will splatter hot oil everywhere, prevent caramelization, and encourage the potatoes to stick to the pan. When cutting the parsley, slice it finely but don’t hack it up too much.
16 medium sized Redskin Potatoes, parcooked, cooled, and sliced into rings
1/2 Onion, julienned
5 cloves Garlic, minced
2 tbl Butter
2 tbl Extra Virgin Olive Oil
1/2 bunch Parsley, finely sliced
Heat oil on medium high in a large saute pan. Surface area is important in this recipe to get as much brown as possible on the potatoes. Saute the potatoes until they start to brown a little, then add the onion, and add salt. Continue to saute until the potatoes develop more caramelization and the onions have colored and wilted a bit too. Next, turn the heat down to medium. Add the garlic, and saute for another 2 minutes. Sprinkle the parsley over the potatoes and turn off the heat. Taste for seasoning and enjoy!
Lentils are another great ingredient for low cost cooking and meal prep. I love them in soups as they blend and thicken very nicely. In addition, they taste sort of basic and neutral so they pair well with many other ingredients. Start this recipe by preheating the oven to 400F. You’ll also need a large sauce pot as you’ll be blending the soup later with an immersion blender.
Begin by roasting your butternut squash, mushrooms, red onions, and jalapeños. Lightly coat in olive oil and roast until tender. Scoop the seeds out of the squash and discard. Remove the seeds and pith from the jalapeños. You can leave some if you like a little more heat in the finished product. Set aside.
In the sauce pot, add olive oil, and white onion, apple, carrots, and some salt. Sweat over medium heat for about 8-10 minutes, then add garlic and cook for another 2 minutes.
Set aside some of the cooked vegetables in a small bowl, for later. Add 1 cup of the lentils to the pot, and then add the curry powder and toast the veggies and lentils to open up the oils in the spice.
Add the chicken stock and bring to a boil. Add half of the cooked potatoes to help thicken the soup. Turn off the heat and plug in your immersion blender if you’ve got one and begin pureeing the soup. If you’ve only got a stand up blender, blend the soup in batches.
Once the soup is pureed, taste for seasoning and add accordingly. Next, mix in the veggies you cooked earlier, the shredded chicken, and the diced potatoes. Ladle the soup into a bowl or your meal prep containers, and then garnish with snipped chives, and a dollop of labneh.