In case you haven't noticed by now, I'm a woman of simple tastes (and means). I'm not a fussy cook (yeah, you knew that), and I never presume to think that I know anything more than my fellow cook (unlike Ina, who thinks she's doing rocket science). So, please don't think I'm showing off with today's recipe. Obviously anyone can make Fried Potatoes. However, if you don't make Fried Potatoes, you should. This side is very popular in our house, and is so easy you can make it any night. They go with eggs (which is what we had last night), or burgers, or tacos, or grilled meat. They go with almost anything and you can spice them up with lots of different flavors. Usually I use a seasoning salt, but sometimes I also use chili powder, or Cajun seasoning. You could jazz them up with almost any spice. You could also add some meat and make them the main dish -- some chopped ham, cooked bacon, or browned ground beef (maybe put the taco meat in the potatoes).
Fried Potatoes
6 med to large russet potatoes
1 medium onion
5 T. butter
4 T. oil *
salt and pepper to taste
Scrub potatoes and prick with a fork several times.
Place potatoes in the microwave and cook, on HIGH, for 7 minutes, flipping once.
Meanwhile, dice onion.
When potatoes are done cooking (they should not be completely done), dice in a medium to large dice.
In a large skillet, melt 4 T. butter and add oil over med. high heat.
Add onion and then potatoes.
Just in the skillet.
Cook, over med. high heat, stirring occasionally (every 3 to 4 minutes) until potatoes are golden brown and have a nice crust (about 25 minutes).
If potatoes appear really dry, you can add more oil.
Just before they are done, add remaining T. butter and stir. Season with salt and pepper and any other desired seasoning.
* I used corn oil for the nickel-free diet, but you can use any oil.
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6 med to large russet potatoes
1 medium onion
5 T. butter
4 T. oil *
salt and pepper to taste
Scrub potatoes and prick with a fork several times.
Place potatoes in the microwave and cook, on HIGH, for 7 minutes, flipping once.
Meanwhile, dice onion.
When potatoes are done cooking (they should not be completely done), dice in a medium to large dice.
In a large skillet, melt 4 T. butter and add oil over med. high heat.
Add onion and then potatoes.
Just in the skillet.Cook, over med. high heat, stirring occasionally (every 3 to 4 minutes) until potatoes are golden brown and have a nice crust (about 25 minutes).
If potatoes appear really dry, you can add more oil.
Just before they are done, add remaining T. butter and stir. Season with salt and pepper and any other desired seasoning.
* I used corn oil for the nickel-free diet, but you can use any oil.
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3 comments:
Oh. Yum. i would like mine in an omelet with cheese, please.
Is that a cast iron pan? And they don't stick to it?
Andrea,
It IS cast iron and it is well used (thus well-seasoned). The potatoes really do not stick to it (maybe just a smidge, but nothing that takes any time to clean). I have always used a cast iron skillet (well, at least for the past 15 years or so) and now I'm glad I have it because the nickel-free diet excludes the use of stainless steel cookware.
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