|15-Minute Pan Potatoes|
a sort of hash. As a matter of fact, his idea of hash is cutting up leftover meat and adding it to the cooked potatoes to heat through. No gravy, no anything at all to give flavor - except ketchup smothering the whole meal on his dish.
Over time, while I have tried to make his potatoes, I don't like to have to stand at the stove with thickly sliced potatoes, trying to get them cooked through. My method differs a bit in that I prefer to slice the potatoes quite thinly, and in smaller, quarter rounds, so they cook quickly and evenly. This also means I don't need to chop, chop away to get them smaller as they cook. My method takes about 15 minutes of cooking, total. He accepts my version gladly enough, so I see no reason to make something that takes up more time and attention. I would prefer to leave the skins on, but he will not tolerate potato skins, so, alas, they are skinless. Here is my Pan Potatoes recipe:
|Sliced thinly in quarter rounds|
Pan PotatoesServes 2 - 4
1 3/4 to 2 pounds russet potatoes, peeled
3 tablespoons oil or bacon grease
1 teaspoon salt
|After about half the total cooking time|
Another type of potatoes I have been making for years and years - again, which could be made with skins on if desired - are Oven Steak Fries. As mentioned, my husband loves potatoes, and aside from his Dad's Pan Potatoes, Steak Fries have always been a hit. I make my steak fries in the oven, and while they are not fat free, I feel they are less fatty that deep fried potatoes. These come together in under an hour, with only one interruption in the middle to turn them over. Get them going while your main dish is being prepared and you're all set.
|Oven Steak Fries|
Oven Steak FriesServes 2
1 pound russet potatoes, peeled
2 tablespoons butter
2 tablespoons oil (I use olive oil)
salt as desired, to taste
|In the baggie with butter and oil|
|Potatoes on the pan in the oven|
I hope these two methods for potatoes will help someone to get a meal on the table in a timely manner with minimal fuss. We both eat these potatoes very often, so I have perfected the methods for them for over 20 years. Neither method takes much time to prepare. One requires supervision for 15 minutes, the other only once in the middle of the approximately 40 minute baking time. Other spices could be used - just not for my husband's version! I have sometimes sneaked in a little shallot with the pan potatoes, but not often. Enjoy these methods at your leisure and season them to fit your needs.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.