Wednesday, July 15, 2009

"American Fries"

I wanted a nice potato dish to serve alongside my quiche and this is what I came up with:
  • 5 Russet/Idaho potatoes, washed and cubed (1/2" size)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon bacon drippings
  • 1 teaspoon salt
  • 3/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • onion powder*
  • parsley*
  • basil*
1. In a large skillet, wok, saute pan, or electric skillet (needs to have a lid or something that you can use as a lid), combine oil, butter, and drippings over medium to medium-high heat until hot.

2. Add potatoes, stir until all pieces are well coated. Cook 8-10 minutes, turning often.

3. Add seasonings, mix well and cover; turning and covering every 4 minutes until done.

I make these while the quiche is in the oven and they are usually done cooking before the quiche, so about 20-30 minutes.

*use as much or as little as you desire

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