Mashed potatoes, scalloped potatoes, sweet potatoes, even purple potatoes! Chef Jo offers some tips and tricks where potatoes are concerned, plus a guide to each.
1 tbsp olive oil
1/4 onion, cut into 1/2-inch pieces
2 cloves garlic, thinly sliced
1 cup no-salt-added diced tomatoes (with juices)
2/3 cup low-sodium vegetable broth
4 oz small white or red creamer potatoes, cut into 1/2-inch wedges
1 tbsp fresh oregano, chopped
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1 tbsp Italian parsley, chopped, divided
8 oz raw shrimp
1 cup frozen artichoke hearts, thawed (about 1/2 8-oz pkg)
In a medium (3- to 4-quart) saucepan over medium, warm oil. Add onion and cook, stirring occasionally, until almost translucent, 1 1/2 to 2 minutes. Add garlic and cook for 1 minute.
Add tomatoes, broth, potatoes, oregano, salt, pepper and 1/2 of parsley. Bring to a boil over high heat; reduce heat to low to maintain a simmer, cover and cook, stirring occasionally, until potatoes are almost tender, 4 to 6 minutes.
Add shrimp and artichoke hearts, and return to a simmer. Cover and cook, stirring occasionally, until shrimp is barely opaque, 2 to 3 minutes. Serve garnished with remaining parsley.
New potatoes, or baby potatoes, come in shades of rose and gold and are simply young potatoes harvested before maturity. Thanks to their small size, fine texture and thin skin, these young’uns are especially quick-cooking!
Smaller spring potatoes, also known as new potatoes, tend to be sweeter, making this an ideal time of year to try a variety other than America's beloved Russet (otherwise known as the Idaho potato). Our Herbed New Potatoes is a side that's both simple and elegant.