Batch Cooking Potatoes
Does anyone feel like they've cooked 487 meals this week already? Preparing three squares and snacks every day for your family for months can tire even the most enthusiastic home cooks.
Introduce…batch cooking — it can save you time, money and maybe your sanity!
We love the fact that Idaho® potatoes are the perfect candidate for batch cooking.
Roasted potatoes may be the ultimate potato dish. They can be served at breakfast, lunch or dinner and can accompany just about any protein. Make a big batch, refrigerate the leftovers and use them throughout the week in meals like breakfast scrambles and skillet dinners.
The key to success is cooking the first batch to perfection! Cut potatoes into ¾” - 1” cubes and boil until fork tender. Drain and toss with olive oil, granulated garlic, salt, pepper and rosemary. Bake for 25 minutes at 425°F, flip and bake for another 20 minutes. Easy! Now comes the fun part…dressing them up with different flavors and pairing them with your favorite meals.
Recipes for two of our favorite dishes are below – Southwest Scramble and Spanish Potato Sausage Skillet. Enjoy!
Next time you make mashed potatoes, double or even triple the recipe. It won’t take but a few more minutes. Then transform your leftovers into two meals — Cheesy Potato Taquitos and Moroccan Shepherd’s Pie – that you can freeze or refrigerate for up to three days and reheat.
Pop the Cheesy Potato Taquitos into an air fryer, or oven bake, until crispy and within minutes you’ll have a delicious snack or side dish that will likely be devoured within minutes!
Shepherd’s pie is the ultimate one-dish meal and this Moroccan version is super easy to make (especially when you have leftover mashed potatoes). Just pop it in the oven and while it's heating, kick up your feet and relax for a few minutes. Enjoy!