Potato Magic On Your Plate!
Fall is all about layers and textures and I particularly like foods that reflect the very same thing.
Can I tell you these potatoes are like magic…they melt in your mouth and you can’t eat just one! ?
I like to call this recipe potato magic because I combined different kinds of potatoes, and lets face it, I grew up in the Midwest on a meat and potato diet….comfort food!
So any recipe with potatoes is right up my alley!
I love potatoes….yes, carbohydrates I know….but once in a while, they simply are just good eating!
I used purple or blue potatoes which have blue flesh, red rosey potatoes which are kind of a pink flesh, yukon gold which has a yellowish flesh and sweet potatoes.
Look in your supermarket to see if you have colored potatoes! They are showing up more and more and are not available only for specialty restaurants. A farmers market may also have the different colors of potatoes.
One day, several months ago, I was in the super market and saw the fingerling potatoes in purple/blue, red, and the Yukon Gold (which, by the way I have come to love in mashed potatoes because of their creamy texture) and the beautiful sweet potatoes in various colors of orange.
I was experimenting on their different tastes and different ways to prepare and found a solution to my favorite. I mixed them all together in one recipe and called them Potato Magic.
Seriously, folks….make these potatoes and you will see the magic and hopefully love them too….and it doesn’t hurt that these magic potatoes are just plain pretty.
Have a great day and if it is getting cooler in your neck of the woods…try these potatoes.
- 2-3 Yukon Gold Potato
- 2-3 Red Potato
- 2-3 Purple Potato
- 1 medium Sweet Potato
- 1 tablespoon olive oil***
- Seasoning salt
- Oil for deep frying
- Clean the potatoes, leaving the skins on. (optional on the skins....I like them on, more nutrition)
- Chop the potatoes in equal size chunks, so potatoes are cooked evenly. Do not cut pieces too small....(about the size of a quarter, 1/2 inch cubes as potatoes shrink)
- Spread on cookie sheet and lightly toss with the olive oil
- Sprinkle Seasoning Salt over the potatoes
- Bake in 350 degree oven for 10-12 minutes, until almost tender, At this point, you can cool the potatoes and store in the fridge until ready to fry, or cool on the counter to use immediately.
- Drop into preheated deep fryer or a heavy skillet with about 2 inches of oil.
- Fry until crispy on the outside and creamy soft on the inside.
- Remove and drain on paper towels.
- Add additional seasoning as desired.
- You can use a microwave to hasten the cooking or you can put potatoes in non stick skillet and "steam" with a couple tablespoons of water, or par boil them in boiling water. I have made them in the oven, microwave and on top of the stove.
- The secret is the deep frying ...these are so yummy! They can be served for an evening meal or for breakfast. If you want to get even more flavor, saute chopped onion in bacon grease and add to the cooked potatoes...Add chili powder for more of a kick. I really like the taste of the sweet potatoes and the purple, red and yukon gold flavors mingled together!
- Enjoy and experiment with what pleases your palette .