Monday, September 23, 2013

Pan Roasted Potatoes

Pan Roasted Potatoes with BBQ Turkey Thighs
Prepared Sept 22, 2013. Semolina is coarsely milled durum wheat. It contributes to the crispy brown crust. The smoky flavor from the paprika makes this a good side dish for grilled meats.
1 lb small white or yellow potatoes
3 T vegetable oil
1 T butter, cut into small pieces
2 T semolina
1 T smoked paprika
salt and pepper to taste
Place the potatoes into a small sauce pan, cover with water, and salt lightly. Bring to a boil, lower the heat to fast simmer, cover, and parboil 8 minutes. Drain, spread on a clean kitchen towel. [Optional: Cool by fanning to speed things along.] Slice lengthwise and then crosswise in 1/4 inch slices. Toss with seasonings and semolina to coat evenly. Heat the oil in a 10-inch SS skillet over medium high. When smoking, add the potatoes and mix gently with the oil. After a minute, add the butter and mix when melted. Fry 4 to 5 minutes undisturbed until a nice crust forms on the bottom. Gently turn, and finish cooking the other side. Serves 4.