Fried potatoes are one of those simple side dishes perfect for any time of day. It doesn’t matter how they are cut; they can be sliced, diced, or shredded. The key though is a trick Charles taught me; he learned this when working at a restaurant years ago fixing breakfasts; it’s really pretty simple yet harder to do than one would expect. …. don’t touch. No matter what type of potato you use the key is to let them thoroughly brown before stirring or flipping.
Skillet Fried Potatoes
- 2 Tbs butter or oil
- 1 to 2 pounds potatoes
- salt, pepper, garlic, cayenne, or any seasoning desired
I started with some parboiled potatoes I’d prepped the day before. I used whole baby new potatoes that I brought to a boil and simmered for about 15 minutes until just fork tender yet still slightly firm; drain and chill until ready to use.
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