Here’s a story for you. One day I was trying to use some leftover chili, and I decided to bake some potatoes and have a mini baked-potato-bar. I put the potatoes in the oven – and because we all know potatoes take FOREVER to cook – just left them. It was one of those days, and honestly everything was stressing me out. I forgot the potatoes and they burned. And then, I dropped them on the floor when I was pulling them out of the oven. Now, my husband saw this, and promptly said he wasn’t eating them for dinner. He was soooo right – they were inedible! But, I promptly burst into tears and lost it.
Now we laugh about the time I couldn’t cook potatoes.
But the truth is, baked potatoes do take forever to cook. And you definitely need to set a timer so you don’t forget them. 😉
I always have potatoes on hand because they are the perfect starch to create an impromptu meal. Here are some EASY dinner ideas for those potatoes in your kitchen.
One Pan Meal
This is one of my favorites! I just sauté cubed potatoes and a chopped onion in a skillet with olive oil, salt, pepper and seasoned salt. When the potatoes are soft and the onions are transparent, I add sliced kielbasa or chicken sausage and let that brown. Then, I add green beans on top and let it all cook until everything is brown and yummy! The key is seasoned salt – because you want everything carmelized in the flavor!
Who knew a frittata could be so easy? Think of it like an omelet you don’t have to flip!
In cast iron skillet, sauté 1 chopped potato, onion, and pepper in olive oil until soft. Then add in any other ingredients that you have on hand: lunchmeat, cooked sausage or bacon, feta or bleu cheese, shredded cheese, roasted red pepper, mushrooms, chopped ham, broccoli, spinach, chopped tomatoes, olives. (For additional vegetables, add to sautéed vegetables until soft. Then add in meats and cheeses.) Add Salt, Pepper and Seasoned Salt to taste. Whisk 7-10 eggs and shredded cheese and pour on top of vegetables. Let sit on stovetop for a minute to brown the edges, and then place cast iron skillet in oven at 375 degrees for 10-15 minutes until cooked. Either slide out of pan, or cut right in the pan and serve hot!
I love to serve Baked Potatoes when I have leftover chili (see story above – ha!). Bake a few baking potatoes (on 400 degrees for about an hour) and serve with ANYTHING. This is great for leftovers! See a complete list of toppings here. A potato is great topped with meat and veggies / egg and bacon / tomatoes and cheese…
Roasted Sweet Potatoes
I love making a huge pan of these to eat for lunch and dinner – they are SO good! Just peel and dice up a ton of sweet potatoes. Use your hands to mix them with olive oil, Salt, Pepper and Greek Seasoning. Spread evenly on a baking pan. Roast in the oven at 425 degrees for about 30 minutes. Make sure to keep an eye on them and flip about half-way through.
This is a classic fall recipe that I love! It is meatless and uses minimal ingredients. I love putting it in the crock pot, and coming home to a warm bowl of potato goodness. This is my favorite recipe that doesn’t use cream soups.
Hashbrowns (and breakfast for dinner!)
I love to cube several baking potatoes and sprinkle generously with salt, pepper and seasoned salt. I saute them with butter and an onion until they are soft and melt in your mouth. These accompany everything – Eggs, Hamburgers, Ham, Salad, Fish…
Boiled New Potatoes
This is a recipe I grew up with. And – lately I’ve been on a kick and have made them for multiple meals! They are the perfect side to almost any meat (chicken, burgers, steak, fish…). Just wash and chop some New Potatoes (those small little red potatoes in the grocery store) and boil until soft. Drain the water, and then add butter, salt, pepper and parsley. They fall apart and become potato goodness :-).
Basically, the lesson is that if you have potatoes, salt, pepper, seasoned salt and onions, you’ll never go hungry!