Hey you guys!
Hope you are having a great week so far. If you know what I do for a living or where I work you know potatoes are something I have in abundance. So you can totally expect a lot of potatoes recipes from me! I believe in like 3 months, that this is my fifth or sixth recipe involving potatoes.
Potatoes are just damn tasty too.
Now, now I know there is a lot of anti carb people out there. And you do you, okay. If you feel better eating less carbs, then eat less. But I truly believe that carbs are not as evil as they are made out to be. I think the problem lies in the fact that the majority of the population over consumes carbs in the form of junk food, bread and pasta.
If you ask me to choose between pasta and a potato; I’ll pick the potato. Not because potato farming pays the bills ’round here, but because a potato is better for me then pasta. You get more nutrients from a potato than you will pasta and it is way too easy for people to over eat pasta.
When I say a potato is healthier than pasta, I don’t mean go eat five buckets of fries. Control yourself. It’s all in how you cook the potatoes and in moderation. If you eat deep fried potatoes such as fries, tater tots; all the times and chips then, you obviously are negating any health benefits of the potatoes. Remember moderation is a key to a balanced healthy lifestyle.
Aren’t these crispy little bites, just beautiful? And they taste amazing with a fried egg on top and some bacon! I used left over baked potatoes for these, and I think that helps them cook crispier and faster. If you don’t have left over baked potatoes, they will cook longer. And I can’t promise if they will crisp like these while being soft inside.
Oh and for the love of all that is holy please use real butter. I can’t believe they still sell that margarine shit. I know people that use it too, and I cringe for them. If you only make one healthy food swap this entire year, switch to real butter! And if you don’t know if what is in your fridge is real butter or not, then read the label. Many answers to the unknown lie in reading the labels on the food you buy. So many sneaky ingredients reside in there.
Did I rant at you to much? If you read this, let me know. I would love to know if I help anyone or I just drive you crazy. Because I really do want to help inspire you to make better food choices and cook healthier food. I want to help keep food interesting for you in that journey too. And in turn it helps me, it keeps me creating healthier meals and trying something new to share with someone that wants this information and wants these recipes.
Talk to me, goose. I don’t know if I’m delivering quality to you otherwise.
Now enjoy these potatoes!
Hot, Crispy Potato Goodness
- 2 Large Baked Potatoes Diced
- 3 tbsp Butter
- 1/2 tsp Fine Sea Salt
- 1/2 tsp Garlic Powder
- 1,/4 tsp Black Pepper
Dice up leftover baked potatoes into nice little cubes.
Melt butter in a skillet and add the potatoes. Do this in batches if needed, you don’t want to over crowd the pan. The potatoes won’t get crispy if you over crowd the pan.
Cook for four to five minutes over med – high heat. Flip the potatoes and cook another four to five minutes. After the four to five minutes have passed. Shake the pan around and make sure the potatoes are a nice golden color that makes you happy. Everyone likes more brown or less brown so decide for yourself how crispy you want them.
Remove from pan to a bowl or platter and season.