Ok, so maybe not so much of a guilty pleasure but just awesome! If and when I have a day off, my morning starts with crispy fried skillet potatoes and eggs. I always cook them in a cast iron skillet my grandmother gave me. That’s not the only secret to these delicious pieces of fried paradise, for the best fried potato I like to partially boil them and let dry before I fry to golden perfection. Another little
Here’s the recipe:
1 lbs of mixed (Yukon, red, and purple) baby potatoes
2 cloves garlic minced
1 tsp rosemary
1 tsp oregano
1/2 cup grapeseed or canola oil
4 tbsp. butter
Quarter your potatoes and place in a large skillet and cover with just enough water and then bring to a boil. Remove the potatoes once they are slightly past al dente. Thoroughly pat dry the potatoes. Have your skillet on medium high heat with 1/2 of your oil. Add the potatoes and be sure to not move the potatoes often to create the desired caramelization on all sides. As the potatoes cook add more oil. Add the garlic, rosemary, and oregano. Allow the garlic to brown and remove the pan from the cooktop.
And there you have it. Delicious, crisp, fried potatoes for breakfast, lunch, or dinner. Tweet as us with pictures of your own @nashvillecaters.