The other night I made my first ever gluten-free blueberry muffins that didn’t come from a mix.
They were part of a fancy-pants breakfast for dinner that included thick cut bacon, scrambled eggs with dill, and these amazing potatoes.
- 3 big baking potatoes or 6 medium red potatoes
- 2 Tablespoons olive oil
- 1 cup grape tomatoes (or other tiny tomatoes)
- 1 white onion
- 2 cloves garlic, mashed or minced
- salt, pepper, red pepper flakes
You want to put the potatoes and onions into a hot pan, so set a big one on a burner over medium-high heat with the olive oil in it while you start chopping.
Cut the potatoes into 1/4 ” slices, then cut each round into quarters. Cut the onion into similarly sized pieces.
Put the vegetables into the hot oil. Toss to coat completely, and keep stirring pretty regularly for about 10 minutes, until the onion is limp and starting to carmelize and the potatoes are beginning to brown.
Put the tomatoes in now, just whole, and stir around to coat them with some of the oil. Season at this point with salt, pepper, and red pepper flakes to taste, and stir in the garlic (I put the garlic in later, because overcooked garlic is bitter to me.)
Put a lid on the pan, turn the heat down to medium-low, and let everything simmer for about 15 minutes. Stir occassionally to make sure the potatoes aren’t sticking.
Voila. The tomatoes got nice and soft, and most of them burst so that there was a sort of onion-y tomato flavor all through. It really was amazing. I think next time I’ll add some spinach.
Oh! Oh! Or cabbage….Mmmmm…..