First on the list is the humble white potato. Potatoes are not a staple in our house as our diet is more rice-based. My objective was to make a potatoes that could be used as a base for other meals and also can be enjoyed by adults and toddlers alike.
I modified this from the recipe on Wholesome baby food. I sorta skimmed through and missed the part on skinning the potatoes for babies younger than 3. Luckily, the girls had no issues with the potato skins
Day 1 - Roasted Potatoes
- Wash and/or peel potatoes and cut into cubes
- Add any other vegetables to the mix. I added carrot sticks and onion wedges for flavour
- Add spices of choice - I used a chicken-flavored bouillon cube - and toss in enough oil to coat the pieces
- Arrange on a baking tray and bake at 350 deg for 50 minutes (Time will depend on the size of the potatoes)
- Remove from oven and serve.
- Store leftovers in refrigerator
- Melt a tablespoon of butter or butter substitute in skillet
- Add the leftover roasted potatoes and heat for 2-3 minutes
- Break in 2 eggs and scramble till eggs are cooked through. (1 per baby. I used 4 eggs as I was sharing the dish with them)
- Put some beef or chicken stock in a small pot.
- Add leftover potatoes and small pieces of already cooked beef.
- Cook until beef is tender and there's very little liquid left.
- Same as day 3 but add some pasta sauce to the pot as well
What went wrong: The babies and I loved all the days except day 3. They did not like the texture of the beef so if I had to do it all over again, I'd use chicken instead. All the other days were gobbled up
What I would change: I bought a bag of small colored potatoes because I love the colors. Next time, I will buy the bigger potatoes and save on some prep time.
Disclaimer: I sorta made up the recipe names. There is no such thing as potato bolognaise but I like the fanciness of the name.
Linking up to Menu Planning Monday