Sautéed Potatoes

This is the side dish I made for my hubby last night. (See the previous post titled "Good Friends and Good Food.") This is probably his favorite dish that I cook. You can do a million different variations by adding different seasonings. Play around with it and add in whatever seasoning blends you have in your pantry. I used prosciutto when I made them last night, but that is optional of course. I am not really exact on the measurements because I just kind of throw things in until it looks right. This is loosely based on a recipe I’ve seen Rachel Ray do on 30 Minute Meals.

Sautéed Potatoes

4 medium sized red potatoes, chopped into cubes

Roasted Garlic Seasoning Blend

½ cup chopped prosciutto (you can substitute chopped bacon or bacon bits)

1 TBSP Toasted Sesame Oil

Fresh Parmigiano-Reggiano

Fill a deep sauté pan with water and bring to a boil. Add potatoes and cook until fork tender. Pour potatoes and water into colander and put pan back on the stove over medium heat. Add prosciutto to pan and cook for approx. 2 minutes. Add potatoes back to pan and toss with prosciutto. Add toasted sesame oil. Add seasoning blend to taste. Toss contents of pan and make sure the potatoes are covered in oil and seasoning. Let potatoes sit in pan for several minutes to let the outside crisp up. Toss and let other side crisp. Place in serving dish and grate fresh Parmigiano-Reggiano over the top.