Again, just a quick recipe tip. I jot them down, as I think about them, because who knows where a thought conceived over Saturday morning coffee and internet surfing will go?
I’m currently investing my time waiting on my husband’s fried potatoes. My part, scrambled eggs with ham, will come just as they’re getting golden brown. Here’s the tip: when you bake potatoes, add six or seven extra. Just pierce their skin and throw them in. When they cool, store them in the ‘frig. You’ll have the BEST fried potatoes for another day.
It’s funny….this was my dad’s job, when I was a kid, to do the potatoes, and by unspoken agreement, Bill has picked up the spatula.
Something about the tender texture of an already baked potato takes oil and/or butter beautifully. It’s a time saver, a resource saver (you don’t have to use so much power to cook another batch of raw potatoes), and it works with leftovers. You can throw any vegetable you care to cook in with the batch, et voilá, a homey vegetarian dinner. You’re going to love it.
The key, here, is to pre-bake your potatoes, so plan to have a Wylie Potato (note to self: provide recipe at a later date) or steak and baked potato, and just add extra. This is the time savings…and somehow, the alchemy that makes them turn out better.
6-8 baked medium russets, vegetable oil or butter, and a liberal dose of kosher salt and fresh-ground black pepper
– cube evenly (shredding is for fresh potatoes) and fry on medium-high heat in non-stick pan OR
– cube evenly and fry in oven in cast iron skillet (you might want to heat it up a bit, before you add your ingredients)
– your frying agents may vary: 5-6 tablespoons of vegetable oil, or 1/4 to 1/2 c butter (I hate margarine, but if you have to do it, carry on)
– if you want to add some diced onion or peppers, now’s the time…it’s important to dice them in regular sizes, so they cook evenly
– check your skillet during the frying process, that the potatoes have moisture..it’s easier to add a jot of water or a bit more oil, by just pouring it down the side of the pan
TURNING YOUR POTATOES: the temptation is to stir them. Don’t. You can be patient. Let them fry 10-15 minutes, lift with your spatula, and flip to the opposite side.
Additional serving suggestions for the lowly leftover potato, now raised to elegant heights:
– add diced tomatoes, to heat through, just before serving
– add crumbled bacon and/or diced ham (leftovers also work here)
– serve with salsa (my dad would’ve laughed at this and pulled out the bottle of catsup)
– as you read, above, we’re having scrambled eggs. (Funny thing. If you spend your time writing a blog, your husband will carry on and make the whole dish.)
Happy weekend. Happy hearty after-a-hard-day’s-work meal.