Thursday, November 12, 2009

Pan Fried Potatoes

[Recorded 11-11-09]
1-1/2 lbs medium russet potatoes (about 5)
1/2 cup red or sweet white onion, blossom cut (see NOTE)
2 T canola oil
2 T butter
KS/FGP
1/2 t sweet paprika
Rinse the potatoes and cover with cold water in a 2 qt sauce pan. Bring to a boil over high heat, then reduce heat, cover tightly and boil slowly for 6 to 8 minutes. Turn off heat but leave pan covered on the burner for 20 minutes. Drain the warm potatoes well, and slice lengthwise, and then crosswise in 1/4 inch slices.

Heat the oil in a 10-inch skillet until shimmering, add the butter, and when the sizzling stops, add the onions. Saute two minutes. Add the potatoes, taking care to separate the slices. Saute for about seven minutes, until browned on one side. Turn, season, and continue frying until both sides are nicely colored and cooked through.


NOTE

Blossom cut, means like petals. Slice the onion in half through the equator. (Large onions can be cut equatorially twice more into four pieces.) Then cut pole to pole along longitudes.

Serves 3 to 4.

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