I'm really proud of this recipe today. It's so versatile, which is one of my favorite qualities in a dish. Plus, and more importantly, it's healthy and delicious. Winner, winner...potato dinner!
I'm trying to eat as much of the food in my fridge and cabinets as possible before going grocery shopping again. It's impossible for me to go to Publix to just grab an item or two. I always coming out spending more than I intended. To avoid this problem, I'm trying to ignore the lack of meat or fresh produce for just a couple of days longer. If only I can make use of what I already have on hand...
Like a bag of redskin potatoes! And a random container of ricotta cheese! (Well, not so random actually. I bought the container to make these pancakes last week, but now I'm desperate to cook with the rest of it.)
It was quite the successful experiment if you ask me. Go ahead and try for yourself.
Sun-Dried Tomato Ricotta Potatoes
Makes 1-2 servings
2 small-medium redskin potatoes, washed and sliced
1/2 tablespoon margarine or butter
1/4 of a whole green bell pepper, sliced
1/4 cup water
3 sun-dried tomatoes, chopped
1 1/2 tablespoons ricotta cheese
1/4 teaspoon rubbed sage
1/4 teaspoon dry basil leaves
Salt and pepper to taste
1. Heat margarine in large skillet over medium heat.
2. Add sliced potatoes and cover skillet. Allow to cook about four minutes. Remove lid and flip potatoes. Add water and shake skillet so potatoes are constantly moving and evenly cooking. Add green pepper sliced. Re-cover skillet and allow to cook about three to four more minutes.
3. Remove lid and turn off heat. Add sun-dried tomatoes, ricotta cheese and spices to the skillet. Stir to evenly coat potatoes. Serve immediately.