Each week Chefs in the Co-op Deli cook up approximately 150 pounds of organic potatoes. That’s a lot of spuds folks, so we know you must like (love!) them. One of the all time potato-winning recipes that the Deli prepares is People's Breakfast Potatoes. Can’t make it in to People’s because you’re a late riser? No problem, we love to share. Now you can make these tasty golden nuggets, with their hidden fluffy middles, at home. Enjoy.
People’s Breakfast Potatoes
Serves 6 – 8
3 pounds red potatoes, diced
1/2 cup olive oil
1/2 cup yellow onions, diced
4 teaspoons fresh rosemary, chopped fine
3/4 teaspoon black pepper
1 1/2 teaspoons sea salt
Preheat oven to 450°. Place diced potatoes in a pot and cover with water. Bring to a boil, then drain. Place potatoes on a baking sheet, add the oil and mix thoroughly. Place in the oven and bake until golden brown, stirring every 10 minutes. Add the rest of the ingredients and mix well. Bake for 5 minutes more.
A favorite food for many, potatoes contain a number of important vitamins and minerals. A medium sized potato, with the skin on, provides about 45% of the Daily Value (DV) of vitamin C, 18% DV of potassium, 10% DV of vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. And while the skin of the potato does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.