Sauteed potatoes and toasted pine nuts

I’ve been trying to find new and creative uses for pine nuts since buying a bunch of them a few months ago. I think I’ve finally found my favorite use of them, and it wasn’t where I expected: with potatoes.

Pine nuts, especially when they’re toasted, give a hearty, nutty flavor to a dish. They’re a pain to toast: a second too long and they’re charcoal, so be careful.

Here, then, is my recipe for sauteed potatoes with toasted pine nuts.

What you’ll need for two people:

• 1 baking potato, sliced then quartered
• 1/4 cup raw pine nuts
• 1 Tablespoon chopped chives
• 1 Tablespoon chopped parsley
• Salt and pepper
• 1 Tablespoon of your potato-cooking fat of choice (I prefer duck fat, but you can use olive oil)
• 1 Tablespoon of butter

What to do:

• Heat up a dry, saute pan until it’s nice and hot. Dump in the pine nuts and heat over medium-high heat, stirring constantly until the pine nuts are nicely browned all over.
• Set the pine nuts aside and add your cooking fat.
• Once the oil is good and hot, add the potato chunks. Cook 15-20 minutes or until well browned on all sides, stirring frequently.
• Remove from the heat and stir in butter, chopped chives, parsley and toasted pine nuts.

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