FRIED POTATOES AND ONIONS

These taters are not only great for along eggs but also great as a side dish.

 

INGREDIENTS:

oil to wet the entire bottom of your pan

2 tbt salted sweet cream butter

1 lb Idaho Russet or Red potatoes

Salted water

½ medium-sized sweet onion like Vidalia

Salt and Pepper to taste

Garnish with paprika and fresh basil

 

Over medium heat, heat a hefty 9" cast iron skillet.

Drizzle the oil into the skillet, along with the butter. Permit this to heat until the oil is shimmering on the surface but not smoking; if it begins to smoke, remove it from the heat and cool slightly until it is sparkly again. Cut up the potatoes into pieces that are the same size – chips or cubes – your choice.

As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.

 

Cut up the onion into bigger chunks than you cut the potato.

After 5 minutes, drain the potato VERY WELL and dry it with paper towels

 

When the oil is ready put the potato and the onion into the oil. Do not crowd the potatoes. If there isn’t enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel, and then cook the rest.

 

Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side. Dry with a paper towel. Season with salt and pepper as soon as you take the pan from the oil. Garnish and serve warm.