- 4 medium red potatoes, unpeeled (21 ounces)
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon sea salt, divided
- 2 cups packed leftover fresh non-starchy vegetable scraps
- 2 large garlic cloves, minced
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon ground cayenne pepper, or to taste
- 1 1/2 teaspoons raw apple cider vinegar
- Place the potatoes in a medium saucepan. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium and cook until just fork-tender, about 15 minutes. Drain, then chill overnight. (Do this in advance.)
- Dice the chilled potatoes into 1/2-inch cubes. Do not peel. (Makes about 3 1/2 cups.)
- Heat 2 tablespoons of the oil in a large (PFOA-free) nonstick skillet over medium. Add the potatoes and 1/4 teaspoon of the salt and cook while stirring occasionally until heated through, about 5 minutes. Add the remaining 1/2 tablespoon oil, leftover vegetables, garlic, rosemary, cayenne, and remaining 3/4 teaspoon salt, increase heat to medium-high, and cook while stirring occasionally until all vegetables are cooked through and potatoes are golden, about 10 minutes. (Hint: If vegetables stick to the skillet, it’s okay to drizzle in a little more olive oil.) Stir in the vinegar.
- Serve as a side dish. Pair with a protein-rich entrée, like scrambled organic tofu or sunny-side-up eggs.
Per serving: 230 calories, 9g total fat, 1.5 g saturated fat, 0g trans fat, 0mg cholesterol, 600mg sodium, 34g total carbohydrate, 4g dietary fiber, 4g sugars, 4g protein
- Serving Size: 1 cup