'Tis the season for potatoes and sweet potatoes at our local farm markets. Both potatoes and sweet potatoes are nutrient dense, meaning they are loaded with vitamins, minerals, anti-oxidants, and blood-sugar-regulating nutrients. These vegetables are very economical; a 2013 study indicates that potatoes provide more nutrition per penny than most other raw vegetables.
Choose firm potatoes or sweet potatoes that have no cracks, bruises or soft spots; avoid any tubers that are stored in the refrigerated section of the produce department, as prolonged cold temperatures have a negative impact on flavor. Store the tubers in a cool, dark, well-ventilated place; your kitchen cupboard will do just fine, or you can keep them in a brown paper bag in a cool spot.
Here is a crazy good recipe that calls for just a few simple ingredients that you are likely to have on hand.
Fried potatoes and sweet potatoes
- 1 large onion, sliced 1/8" thick
- 2 pounds potatoes, sliced 1/8" thick
- 2 pounds sweet potatoes, sliced 1/8" thick
- 5 tablespoons butter
- 5 tablespoons olive oil
Heat the butter and olive oil in a large heavy skillet. When the oil and butter mixture is fragrant, add the sliced onions; and fry until the onions are lightly browned. add the potatoes and sweet potatoes and fry, turning occasionally with a spatula until the vegetables are golden brown and slightly crispy.
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