Wednesday, December 5, 2007

Fried Potatoes

If given the choice, my husband and kids would eat these potatoes over any other type. They go great with anything (tonight they complimented Maddox' Turkey Steaks & cornbread muffins). The kids dip theirs in ketchup or ranch, but I like them best with sour cream. I have played around with seasonings over the years but I think I like this version best ......

6-8 med. potatoes, peeled and cut up to whatever size you consider "bite sized" (can use white, yellow or red)
2-3 Tblsp. extra virgin olive oil (have used canola in a pinch but not as good)
dried dill weed
dried basil
sea salt
garlic powder
*alternative seasoning mix: dried chives, seasoning salt, pepper, and onion powder*

Put potatoes in a microwave safe bowl (I use pyrex measuring bowl). Fill with water to cover + 1 inch. Microwave on high for 15 minutes to get potatoes 3/4 of the way cooked. Drain water and set aside. In a large skillet, heat olive oil on high then toss in the drained potatoes. Sprinkle all over (be generous!) with dill weed, then basil, sea salt, pepper and garlic powder. I usually just go back and forth over the skillet with each, making dill the stand out flavor with a little extra dash. Don't turn until they start to get crispy on the bottoms then stir and season again on the "bare" side (watch the salt!). Potatoes are done when they are crispy all over and soft enough to cut with a fork. Serve with sour cream (or ketchup or ranch ) for dipping. * IF you use red potatoes, leave the skin on just rinse well.

~ Recipe from Brieanne Witte ~