Fact #1 – I don’t eat a lot of carbs (aka starch), so otatoepays are generally ixnayed.
Fact #2 – These teeny tiny potatoes are some of the cutest root veggies I’ve ever seen, and I wanted to eat them.
Fact #3 – A friend was coming over. Timing is everything.
And so, a meal was born including tiny, thinly sliced potatoes and other small veggie items.
How to make tiny tater small scramble:
Spread oil olive in a skillet. Season with a clove of chopped garlic.
- Thinly sliced tiny potatoes
- Quartered cherry or grape tomatoes (keep it small)
- A block of cubed sprouted tofu
- A cup or two of chopped onions
- A quarter pint of baby bella sliced mushrooms
- Sprinkle a little salt
- Heat until potatoes are softened
- Enjoy with a friend!
On an uncanny note, this morning the following Harvest Public Radio story aired on my local NPR station: “Potato Industry Banks on Linda.” It’s about the decline in potato consumption and the efforts of the U.S. Potato Board to entice people to bring potatoes back to the table. Timely.
[This post is completely independent of any public radio programming and is not funded by the U.S. Potato Board or Trader Joe’s.]
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