I heeded the voice and set about getting more potatoes into my diet. Along the way, I tried Budget Bytes's Country Breakfast Bowls, and found the backbone of this recipe: crispy potatoes that can be kept in the freezer and ready to go at a moment's notice.
(Inspired by Budget Bytes)
Yield: 6 servings
- 3 pounds Yukon Gold potatoes
- 1 tablespoon olive oil
- Salt, pepper, garlic, and onion powder to taste
Shepherd's Pie). But feel free to adjust the quantity based on the amount of potatoes you have on hand.
Place in a large, sealable container, working in batches if needed (three pounds of potatoes = two batches in my world). Add a dash of olive oil (the tiniest drop will do) and shake to coat.