Just a quick recipe since I’m posting from the iPhone tonight. This is hands down the best thing to do with potatoes since French fries.

I adapted this from Heather Van Vorous’ Cooking for IBS. I so highly recommend this book for anyone diagnosed with IBS. She teaches you how to eat as well as what to eat, and the recipes are all delicious.

Anyway. Skillet potatoes. I used a bag of baby potatoes for this recipe but I’ve also used it with regular red potatoes and it works fine. Quarter the potatoes. You can peel them if you want to make them easier on your stomach. Throw them in a skillet with about two cups of water, a vegan bullion cube, a tablespoon of olive oil and one of garlic and a teaspoon of salt.

Bring it all to a boil, then simmer the water away. This takes about 25 minutes. Once the water is gone, sauté the potatoes in the garlicky oily deliciousness that’s left in the pan until they’re crispy on the outside. Then eat the shit out of them.



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