Even with our pantry shelves stocked mostly full, the temptation to run to the store every time I have a brain fart about dinner plans is all too high. It costs time, energy, and sodium.

Yes, sodium. We both need to watch out for it. When dinner plans have to change at the last minute, that frozen pizza or trip to Deathburgers R Us today can result in negative consequences tomorrow.

Here is the recipe we came up with for sauteed new potatoes. It’s relatively quick and very satisfying, without being too heavy on the salt. Plus, if they come out ahead of your main course, you can put a lid on the skillet and set them off the heat and they will stay warm.

• 2 15 ounce cans new potatoes (drained,) either whole or sliced. (The whole ones will need to be sliced)
• 2 tablespoons butter
• 2 tablespoons olive oil
• Seasonings to taste

Heat butter and olive oil on medium heat in a nonstick skillet. The butter and oil should be slightly foaming when you add the sliced potatoes.

Add potatoes and sprinkle some seasonings on the top. Stir occasionally, about every 2 minutes or so. Overworking the potatoes will result in them crumbling.

Keep stirring until potatoes are slightly golden brown, about 10-12 minutes.

I would share a picture, but we ate them before I had that idea. Oops! Maybe next time!