25 minute Pan Fried Potatoes

This is a super simple recipe that I found in a magazine a while back and I use it all the time (especially when I am too lazy to use a mandolin for oven fries or it is too hot to turn on the oven!) It has a great combination of soft and crispy potatoey-ness!
Pan Fried Potatoes
1 1/2 pounds russet potatoes, peeled and cut into 1 inch cubes
2 Tablespoons Olive Oil (Less if you desire)
1 teaspoon of Seasoning of choice. The potatoes above have garlic powder, but you could use season salt, onion powder, smoked paprika, thyme. You can even combine (another one of our favorites is garlic and smoked paprika)...be creative!
Salt and Pepper to taste

Boil a large pot of salted water. Add potatoes and boil in salted water for 5 minutes; drain well.
Heat oil in a large nonstick skillet over medium-high heat. Add parboiled potatoes and Saute for 5 minutes without stirring. Stir and cook another 7 minutes, stirring occasionally, until golden brown.
Season with desired seasoning combination, salt and pepper. Serve warm.
Makes 4 servings

Oven "Fries"

I don't own a frier...and I really don't like French Fries! But I LOVE these fries that are cooked in the oven and seasoned by me! I got this recipe from the Weight Watcher cookbook and I have used it for fries ever since...so not only are they good, they are kind of good for you!
Oven "Fries"
1 1/4 pounds baking potatoes, peeled and cut into 1/2 inch strips (I have a mandolin, but I have cut them with a knife before too)
3/4 teaspoon sea salt (kosher is good too!)
1/2 teaspoon sugar
1 tablespoon olive oil
1 teaspoon paprika
(sometimes I add 1/2 teaspoon garlic, shallot, or onion powder)

Place your baking sheet in the oven and preheat oven to 450*.
In a large bowl, combine potatoes, 1/4 teaspoon of salt, and the sugar into a bowl with cold water to cover. Soak 15 minutes; drain and blot dry with a towel or paper towels.
In another large bowl combine oil and paprika (and other desired spices). Toss in the potatoes being sure to cover potatoes in oil and seasonings.
Place the seasoned potatoes on a baking sheet in a single layer. Bake, turning the potatoes over as they brown (I usually turn them at 20min.,30 min. and 40 min. time), until cooked through (about45 minutes). Sprinkle with remaining 1/2 teaspoon sea salt.

Per serving (1/4 of the potatoes): 159 cal, 3 g fat, 3 g fiber, 2 g protein, WW points: 3 (not the new way of calculating though)

"Fried" Zucchini

I LOVE zucchini and cannot wait until my plant explode with them during the summer! This is an easy and delicious way to use up all of those zucchini!

"Fried" Zucchini
4 zucchini, sliced
2 garlic cloves, minced
1 tablespoon Olive Oil
basil (I used dried, but fresh is great too!)
salt
2 tablespoon Parmesan cheese

Heat oil in a large skillet over medium heat. Add sliced zucchini and heat for about 3 minutes, stirring occasionally. Add garlic and cook for another 3 minutes or until the vegetables are crisp, but tender.
Remove from heat and stir in basil, salt and Parmesan cheese.
Makes 4 servings, 3/4 cups each.